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DEVELOPMENT AND STUDY ON QUALITY PARAMETERS OF FOAM MAT DRIED BANANA POWDER
PALMEI GAIBIMEI, PRIYANKA SAKARE, N. MANDA DEVI, S. POORNIMA

Published in: International Journal of Agriculture Sciences
Volume- 9, Issue-44, pp.4715-4721, Sep 2017
DPI :-> 16.10077.IJAS.2017.V9I44.47154721.2027



Abstract
The independent variables selected for this study were carboxy methyl cellulose (0.5-2.5%) as foam stabilizer, egg albumin (3-11%) as foaming agent, temperature (60-80ºC) and whipping time (6-12min). Foam were prepared by incorporating carboxy methyl cellulose and egg albumin into the puree, the foam were then dried in cabinet air drier and finally grinded into powder. The dependent variables measured were flowability time, solubility, hygroscopicity and degree of caking. The study shows that the minimum value of flowability time was 6.5 s and maximum value was 13.56 s. Solubility of banana powder ranges from 59.1 to 98.5%, hygroscopicity varied from 1.25 to 4% and degree of caking was in the range of 1.89 to 4.5 %.

Key-Words / Index Term
Banana powder, flowability time, solubility, hygroscopicity, degree of caking

How to cite this article
PALMEI GAIBIMEI, PRIYANKA SAKARE, N. MANDA DEVI, S. POORNIMA , “DEVELOPMENT AND STUDY ON QUALITY PARAMETERS OF FOAM MAT DRIED BANANA POWDER ”, International Journal of Agriculture Sciences, 9, Issue-44, pp.4715-4721, Sep 2017. DPI:16.10077.IJAS.V9.I44.2027