RAMADURGAM SHIRISHA, DASHRATH BHATI*, PUSHPENDRA KUMAR, KUNAL ADHIKARY, POONAM AND SANDEEP KUMAR GUTAM
Department of Horticulture, School of Agriculture, ITM University Gwalior, Gwalior-474 001 (Madhya Pradesh), India
*(e-mail: bhati.dashrath.1@gmail.com; Mobile: 9784739334)
(Received: September 1, 2023; Accepted: October 10, 2023)
ABSTRACT
The study was to conducted to examine the effect of pre-processing treatment on flour yield, and physico- chemical properties of unripe mature banana flour. The selected green bananas (GB) were divided into five parts and steam blanched for 10 and 20 min with and without potassium meta-bi-sulphite. After drying all the treatments were ground into flour and separated by 60 and 100 μm sieve size (SS). The experiment was laid out in the completely randomized design with three replications. The results revealed that the total GB flour yield ranged between 95.52 to 97.7%. However, increase in temperature of steam blanching led to decrease in per cent flour yield. It was noted that steam blanching for 10 min had superior water holding capacity and found to be at par with steam blanching for 20 min with 0.25% potassium meta-bi-sulphite and 60 μm sieve size. Steam blanching had a positive effect on protein, fat and mineral content. Therefore, on the basis of the present study, it was concluded that steam blanching for 10 min with 0.25% potassium meta-bi-sulphite had superior protein content with superior physico- chemical properties.
Key words : Steam-blanching, powder, milling, celiac disease, gluten free