Development of foam mat dried banana powder using different foaming agents
DOI:
https://doi.org/10.24154/jhs.v21i1.3699Keywords:
Banana, Carr index, foaming agents, foam mat, solubility indexAbstract
Overripe banana (Musa x paradisiaca L.) is a rich source of sugar which can be used as a natural sweetening agent in foods. The market value for overripe bananas is significantly lower due to flavour defects, brown spots and extremely soft texture. Keeping its high perishability, sugar and mucilaginous texture in view, foam mat drying was standardized by comparing the performance of four different foaming agents i.e. egg albumin, casein, soy, and whey protein isolates. Based on their foam stability, expansion, and density; egg albumin was found the best. The impact of the addition of various levels (5 to 12.5%) of four foaming agents was further evaluated on multiple parameters. The water solubility index consistently declined with increased addition levels for all agents and the highest was observed with egg albumin however, the water absorption index showed an increasing trend with experimental conditions. Colour analysis demonstrated an increase in the brightness of foam mat dried powder with increasing levels of addition of foaming agents. Foam characteristics and foam mat dried powder (with various foaming agents) quality characteristics including viscosity demonstrated similar effectiveness at 7.5 and 12.5% (w/w) addition level of egg albumin, therefore, 7.5% level of foaming agent was optimized for powder preparation that enhanced moisture removal by 1.6 folds compared to control while drying. The developed foam mat over ripe banana powder can be used as a naturally sweet ingredient in different food matrices and enhancing taste and nutritional value while addressing waste concerns associated with overripe bananas.
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