Please use this identifier to cite or link to this item: http://111.93.204.14:8080/xmlui/handle/123456789/538
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dc.contributor.authorBorah, Twinkle-
dc.contributor.authorWashmin, Nooreen-
dc.contributor.authorBora, Nayan Jyoti-
dc.contributor.authorSaikia, Jadumoni-
dc.contributor.authorBomzon, Padma Sangmu-
dc.contributor.authorAhmed, Tobiul Hussain-
dc.contributor.authorManna, Prasenjit-
dc.contributor.authorSaikia, Siddhartha Proteem-
dc.contributor.authorBanik, Dipanwita-
dc.date.accessioned2022-04-13T11:04:07Z-
dc.date.available2022-04-13T11:04:07Z-
dc.date.issued2021-03-
dc.identifier.issn0007-070X-
dc.identifier.urihttp://111.93.204.14:8080/xmlui/handle/123456789/538-
dc.description.abstractPurpose – The study was aimed to compare the effect of three drying techniques viz., spray, freeze and hot air oven (HAO) drying on yield, nutritional parameters, minerals and physicochemical and morphological characterization of wild banana pulp (Musa balbisiana Colla). Design/methodology/approach – Contents of carbohydrate was estimated by Anthrone reagent, protein by Kjeldahl, fat by Soxhlet, dietary fiber and ash by Association of Official Analytical Chemists (AOAC), minerals by Atomic Absorption Spectrophotometry, gross calorific value by Bomb calorimeter, moisture by moisture analyzer, water activity by water activity meter, morphological characterization by Scanning Electron Microscopy (SEM), statistical level of significance at p < 0.05 by ANOVA, predictive modeling by simple and multiple linear regression. Findings – Freeze and HAO drying were standardized with matured (stage 2) and spray drying with ripe bananas (stage 6). Freeze drying showed highest yield (76.69 ± 0.15%), minerals viz., K (1175.67 ± 1.41), Fe (2.27 ± 0.09), Mg (120.33 ± 0.47), Mn (4.40 ± 0.28) mg/100 g, protein (7.53 ± 0.14%), lesser moisture (7.95 ± 0.01%), water activity (0.17 ± 0.02aw), hygroscopicity (6.37 ± 1.09%), well dispersed particles by SEM. HAO drying exhibited highest dietary fiber (18.95 ± 0.24%), gross calorific value 357.17 kcal/100 gm, higher solubility (47.22 ± 0.86%). Spray drying showed highest carbohydrate (85.29 ± 0.01%), lowest yield (28.26 ± 0.32%), required 30.5% adjuncts. Research limitations/implications – Effect of three drying techniques and use of adjuncts were not uniform for ripe and matured bananas.Practical implications – Commercial utilization of seeded wild banana. Social implications – Value addition of wild banana in Assam, India.en_US
dc.language.isoenen_US
dc.publisherBritish Food Journal (Emerald Publishing Limited)en_US
dc.subjectMusa balbisianaen_US
dc.subjectWild bananaen_US
dc.subjectPulpen_US
dc.subjectPowderen_US
dc.subjectSprayen_US
dc.subjectOvenen_US
dc.subjectFreeze dryingen_US
dc.subjectNutritionalen_US
dc.subjectPhysicochemicalen_US
dc.titleEffect of drying techniques on yield, nutritional, minerals of wild banana pulp (Musa balbisiana Colla): physicochemical and morphological characterization thereofen_US
dc.typeArticleen_US
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