Banana fruit is one of the world's most important crops and plays a key role in food security especially in the developing countries. Regrettably, almost one quarter of the annual banana production is rejected due to not meeting the required dimensions for retail sale. Fortunately, the rejected bananas can be used as a food ingredient for various applications, including as banana puree. Banana puree is the main commercial processed banana product worldwide; however, it is generally deteriorating rapidly. Thus, this study focuses on the dehydration of banana puree through foam mat drying technique to prolong its shelf life. It involves whipping the banana puree to form foam with the usage of a specific foaming agent and foam stabilizer. Based on the obtained findings, the foam mat drying technique managed to produce good quality banana puree powder in terms of its properties.
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