Exploring effects of different pretreatments on drying kinetics, moisture diffusion, physico-functional, and flow properties of banana flower powder

摘要

Banana flowers are highly susceptible to enzymatic browning. Different pretreatmentsare generally used to reduce enzymatic browning and also helpful to reducethe bitterness of banana flowers. This study explored different pretreatments effectson drying kinetics, moisture diffusion, physical, functional, flow, and sensory propertiesof banana flower powder. Samples were pretreated with five different pretreatments(T_0: Control, T_1: Blanching, T_2: Citric acid solution, T_3: Lemon juice, T_4: Brinesolution, T_5: Rice rinse water) then dried under a tray dryer (50°C). Experimentaldata were fitted to thin-layerdrying models and the Page model was found thebest-fittedmodel for all pretreatments with the highest R~2 values of 0.99652 (T_0),0.99584 (T_1), 0.99438 (T_2), 0.99499 (T_3), 0.9950(T_4), and 0.99903(T_5). The diffusivitycoefficient of moisture transfer was calculated by using Fick's second law andvaried from 1.2925 × 10~(−6)m~2/s to 9.8493 × 10~(−7)m~2/s. Sample T_5 showed the highestlightness L* of 56.66 ± 1.56 with redness (a*) of 2.31 ± 0.56, and yellowness (b) of9.79 ± 0.42. The highest water solubility index was 35.8341 ± 0.35% (T_0) and bulkand tapped density were varied from 0.3315 to 0.4023 g/cm~3 and 0.4109 to 0.467 g/cm3. Pretreatments also affected flow, foaming, and oil binding properties.Industrial applications: The finding of this study can be applied in the waste utilizationprocess in banana farms and help to generate income for farmers. Pretreatmentbefore processing can reduce enzymatic browning, bitterness, starchy flavor, andalso helps to enhance functional, flow, color characteristic of banana flower powderwhich will increase consumer demand. This comparative study regarding pretreatmentcan be useful for different processing. The present work suggests that dippingbanana flower slices in lemon juice and rice rinse water before drying operation valuablepretreatment technology for banana flower drying, which can not only improvecolor parameters of banana flower powder, but also enhance some functional andflow properties of banana flower powder. Data generated can be used for processdesign and new food product formulation.Novelty Impact Statement:1. Drying of banana waste (flower) has been mathematically modeled.2. Effective diffusivity has been determined for understanding the physico-functionalproperties.3. Functional properties of banana flower powder are studied which is useful for newproduct development.