The dehydration kinetics, physical properties and nutritional content of banana textured by instantaneous controlled pressure drop

Abstract

Texturing by instantaneous controlled pressure drop is used to modify texture of banana slices, which was aimed to improve properties of banana flour. Texturing step is inserted between initial and final hot air drying steps. The aim of this research is to investigate the effect of the texturing on the dehydration kinetic, physical properties and nutritional characteristic of banana. Some impacts of the texturing have been identified. The results of this work showed that the texturing increased the effective moisture diffusivity and the water holding capacity, but reduced the oil holding capacity of banana. This work also showed that the banana texturing inhibited the transformation of banana starch to reduction of sugar that might be attributable to enzyme deactivation during the texturing process. © 2011 Curtin University of Technology and John Wiley & Sons, Ltd.

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

“…peach (Lyu et al 2015). strawberry (Alonzo-Macias et al 2014), banana (Setyopratomo et al 2012). carrot and onion (Louka and Allaf 2002).…”

Preparation of Orange Peels by Instant Controlled Pressuredrop and Chemical Modification for Its Use as Biosorbent Oforganic Pollutants

“…This process consists in the sudden evaporation of the inner water, allowing the material to expand, breaking cell walls and modifying the micro-and macro structure or the particles (Kamal et al, 2008). On the other hand, the material treated by DIC increases its porosity, the specific surface area and induces a microbiological decontamination (Setyopratomo et al, 2009). This technology has been successfully applied in food processing for the texturization of vegetable products (Louka and Allaf, 2004) as well as a pre-treatment in the extraction of essential oils (Besombes et al, 2010).…”

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

“…On the other hand, Setyopratomo et al [34] studied the effect of swell-drying on the dehydration kinetics, water and oil holding capacity, and nutritional characteristics of bananas (Musa paradisiaca) (Table 1). First, fresh bananas were cut into 16 × 16 × 2 mm pieces and pre-dried under CAD at 50 • C until 0.25 g H 2 O/g db.…”