Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam

Detalhes bibliográficos
Autor(a) principal: NOORDIA,Anna
Data de Publicação: 2020
Outros Autores: MUSTAR,Yetty Septiani, KUSNANIK,Nining Widyah
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200465
Resumo: Abstract Drying technologies for ripen bananas is needed. Ripe bananas contains more antioxidant levels, anti-cancerous properties, easier to digest and useful for anxiety and depression. Considering nutrition compositional changes and the effect of external factors during processing ripe banana as a flour, foam mat drying with egg albumen foam was chosen. This research aim to provide an overview of banana juice foam mats from three different varieties bananas at level 5 up to 7 of maturity and mixed into different proportion using egg albumen as foaming agent and dried at temperatures from 60 °C to 80 °C in a cabinet dryer to a brittle and porous solid which able to grind. The study revealed that there is a significant difference in combination of banana varieties to rendement, the solubility of the powder and moisture content. The combination of various varieties of bananas is considered better to produce quality of ripen banana flour.
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spelling Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foamdrying technologiesfoaming agentbanana powdercabinet dryerAbstract Drying technologies for ripen bananas is needed. Ripe bananas contains more antioxidant levels, anti-cancerous properties, easier to digest and useful for anxiety and depression. Considering nutrition compositional changes and the effect of external factors during processing ripe banana as a flour, foam mat drying with egg albumen foam was chosen. This research aim to provide an overview of banana juice foam mats from three different varieties bananas at level 5 up to 7 of maturity and mixed into different proportion using egg albumen as foaming agent and dried at temperatures from 60 °C to 80 °C in a cabinet dryer to a brittle and porous solid which able to grind. The study revealed that there is a significant difference in combination of banana varieties to rendement, the solubility of the powder and moisture content. The combination of various varieties of bananas is considered better to produce quality of ripen banana flour.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200465Food Science and Technology v.40 n.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.24918info:eu-repo/semantics/openAccessNOORDIA,AnnaMUSTAR,Yetty SeptianiKUSNANIK,Nining Widyaheng2020-05-27T00:00:00Zoai:scielo:S0101-20612020000200465Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
title Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
spellingShingle Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
NOORDIA,Anna
drying technologies
foaming agent
banana powder
cabinet dryer
title_short Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
title_full Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
title_fullStr Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
title_full_unstemmed Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
title_sort Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
author NOORDIA,Anna
author_facet NOORDIA,Anna
MUSTAR,Yetty Septiani
KUSNANIK,Nining Widyah
author_role author
author2 MUSTAR,Yetty Septiani
KUSNANIK,Nining Widyah
author2_role author
author
dc.contributor.author.fl_str_mv NOORDIA,Anna
MUSTAR,Yetty Septiani
KUSNANIK,Nining Widyah
dc.subject.por.fl_str_mv drying technologies
foaming agent
banana powder
cabinet dryer
topic drying technologies
foaming agent
banana powder
cabinet dryer
description Abstract Drying technologies for ripen bananas is needed. Ripe bananas contains more antioxidant levels, anti-cancerous properties, easier to digest and useful for anxiety and depression. Considering nutrition compositional changes and the effect of external factors during processing ripe banana as a flour, foam mat drying with egg albumen foam was chosen. This research aim to provide an overview of banana juice foam mats from three different varieties bananas at level 5 up to 7 of maturity and mixed into different proportion using egg albumen as foaming agent and dried at temperatures from 60 °C to 80 °C in a cabinet dryer to a brittle and porous solid which able to grind. The study revealed that there is a significant difference in combination of banana varieties to rendement, the solubility of the powder and moisture content. The combination of various varieties of bananas is considered better to produce quality of ripen banana flour.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200465
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200465
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.24918
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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