Abstract:Banana (Musa paradisiaca) is a cheap source of carbohydrates and micronutrients. Converting banana into flour can help to obtain a consistent ingredient for bakery foods while preventing the post-production losses of this bulky and perishable food source. Hence a study has been undertaken to standardize the drying protocol for banana flour preparation. The effects of the different temperature-treatment combination on drying of banana were studied. Experiments were done at 50°C, 60°C and 70°C (without any treat… Show more
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