Evaluation Of The Effect Of The Operational Parameter On Unripe Banana (musa Cavendishii) Flour Production Process

Unripe Banana flour production is an excellent alternative food supply and to minimizernpostharvest losses and to retain the nutritive value of fresh bananas and stable markets. Unripernbanana flour is rich in resistant starch, dietary fiber, and aids in colon health and contains arnhigh amount of iron, calcium, potassium, and reducing sugars, which helps in better bloodrncirculation. The main objective of the research is to examine effect of the three types ofrnpretreatment techniques in production flour from unripe banana and analyze qualityrncharacteristics of the flour. The drying process was carried out for unripe banana after givingrndifferent pre-treatments such as optimal osmotic solution variables, sodium metabisulfite (SMS),rnand hot water (at 100 rn0rnC). Untreated samples served as control. Treated and untreated samples rnwere oven dried with 45, 60, and 75rn0rnC a period for 24hr. The dried slice banana was milled into rna powder. For the study of optimum osmotic parameters, used design-Expert 7.0.0 three-levelfullrnrnfactorial RSM was applied for experimental design and statistical analysis of results. Thernoptimum conditions for maximum water loss and minimum solid gain percentage were obtainedrnat 30 rn0rnBrix sugar concentration, 60 rn0rnC socking temperature and 90 min soaking time, which rnresulted give 29.16% water loss and 5.66% solid gain.

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