Product Development of Cavendish Banana Powder with Mixed Cereal by Double Drum Drying

Abstract

The purposes of this research aimed to study the production of Cavendish banana powder with mixed cereal using a drum dryer. The study consisted of the followings: 1) to study the effect of drum surface temperature (120, 130 and 140 °C) and maltodextrin concentration (100, 150 and 200% by weight of fresh banana solid) on the product qualities, based on 3² factorial in completely randomized design (CRD). Physico-chemical qualities and sensory evaluation were analyzed. 2) To study the optimum content of Cavendish banana powder in the product. The results showed that increasing surface temperature provided a decrease in water activity, moisture content, a* and water absorption index, while the values of L*, b and water solubility index increase. Additionally, as the addition of maltodextrin resulted in a decrease in moisture content, a*, b* and water absorption index, while the L* color value increases. Results found that the optimal conditions were drum surface temperature at 140 °C and maltodextrin concentration at 150% by weight of fresh banana solid. Afterword, the optimum content of Cavendish banana powder for producing Cavendish banana powder mixed with cereals was studied. It was found that Cavendish banana powder at 50 parts per weight of the mixture to 100 parts of other ingredients was the most accepted by consumers. Whereas, the main ingredients of the product consisted of oats, wheat germ, black sesame, soybeans, milk powder, whey protein, inulin, and brown sugar at 10, 16, 5, 7, 20, 18, 13, and 11 %, respectively, which involves processing Cavendish bananas into powdered drink to enhance value in the food industry, extend shelf life, provide convenience for portability, and meet health care needs.