Effects of Citric Acid and Potassium Metabisulphite Pre-Treatment on the Physical and Biochemical Properties of Dehydrated Amritsagar Banana Powder
DOI:
https://doi.org/10.48048/tis.2022.2893Keywords:
Physico-chemical, Minerals, Atomic Absorption Spectroscopy, Storage, Shelf-lifeAbstract
There are ongoing efforts and studies to mitigate post-harvest losses of the banana through post-harvest employment and processing. Organic acids play some crucial roles in reducing enzymatic browning, biochemical and microbial activity in the dehydration process. This study was conducted to investigate Amritsagar banana powder prepared from ripe bananas and prove the hypothesis that pre-treatment of banana powder improves the storage condition based on the retention ability in physicochemical properties. Bananas were pre-treated with organic acid solutions (0.5 % citric acid (CA), 0.1 % potassium metabisulfite and a blend of both respectively) for 10 min. We observed 2 physical, 5 chemical and 6 mineral content retention properties over 180 days with 60 days intervals from the beginning. By combining ANOVA with Duncan’s New Multiple Range Test (DMRT), we assessed that the blend of 0.5 % CA and 0.1 % potassium metabisulfite secured the highest yield and maximum retention of the physical and mineral properties of the banana powder. This blend also yielded higher protein and carbohydrate but lowered the moisture and ash content. Besides, 0.5 % CA was found excellent in lowering fat content with retain ability. Dehydration was previously considered as an efficacious preservation method for perishable crops like bananas. From the comprehensive assessment, this study concludes that pre-treatment with the blend of 0.5 % CA and 0.1 % potassium metabisulfite increases the efficiency of the dehydration process and also increases the shelf life of banana powder maintaining an appreciable quality.
HIGHLIGHTS
- Amritsagar banana was pre-treated, dehydrated, and transformed into powder intended to reduce its post-harvest losses
- Soaking in a blend of 0.5 % Citric Acid and 0.1 % Potassium Metabisulfite for 10 minutes was the best pre-treatment process for banana slices
- Pre-treatment with organic acids resulted in higher yield, better physicochemical properties and increased shelf life for Amritsagar banana powder
GRAPHICAL ABSTRACT
Downloads
Metrics
References
G Aurore, B Parfait and L Fahrasmane. Bananas, raw materials for making processed food products. Trends Food Sci. Technol. 2009; 20, 78-91.
IS Arvanitoyannis and A Mavromatis. Banana cultivars, cultivation practices, and physicochemical properties. Crit. Rev. Food Sci. Nutr. 2009; 49, 113-35.
Food and Agriculture Organization. FAOSTAT statistical database. Food and Agriculture Organization of the United Nations, Rome, Italy, 2019.
Bangladesh Bureau of Statistics. Yearbook of agricultural statistics-2017. The Agriculture Wing of Bangladesh Bureau of Statistics, Dhaka, Bangladesh, 2018.
MS Islam and MA Hoque. Status of banana production in Bangladesh. Acta Hortic. 2004; 12, 33-41.
AKM Mohiuddin, MK Saha, MS Hossian and A Ferdoushi. Usefulness of banana (Musa paradisiaca) wastes in manufacturing of bio-products: A review. Agriculturists 2014; 12, 148-58.
S Uma, B Shyam, R Selvarajan and S Sathiamoorthy. Collection and characterisation of banana and plantains of northeastern India. In: Proceedings of the 10th INIBAP-ASPNET Regional Advisory Committee meeting, Bangkok, Thailand. 2001, p. 103-9.
K Ashokkumar, S Elayabalan, VG Shobana, P Kumar and M Pandiyan. Nutritional value of banana (Musa spp.) cultivars and its future prospects: A review. Curr. Adv. Agric. Sci. Int. J. 2018; 10, 73-7.
SR Bhadane, VR Parate and MI Talib. Development of ripe banana powder and it’ s fortification in milkshake. Int. J. Manag. Technol. Eng. 2019; 10, 1140-45.
A Assani, R Haicour, G Wenzel, F Cote, F Bakry, B Foroughi-Wehr, G Ducreux, ME Aguillar and A Grapin. Plant regeneration from protoplasts of dessert banana cv. grande naine (Musa spp., Cavendish sub-group AAA) via somatic embryogenesis. Plant Cell Rep. 2001; 20, 482-8.
CL Choo. 2007, Utilisation of matured green banana (musa paradisiaca var. awak) flour and oat beta glucan as fibre ingredients in noodles. Master Thesis. Universiti Sains Malaysia, Penang, Malaysia.
S Wang, T Lin, G Man, H Li, L Zhao, J Wu and X Liao. Effects of anti-browning combinations of ascorbic acid, citric acid, nitrogen and carbon dioxide on the quality of banana smoothies. Food Bioproc. Technol. 2014; 7, 161-73.
N Barooah, P Das, MS Barooah, DK Seth and P Dutta. Storage studies on spray dried ripe banana powder produced by response surface methodology. Int. J. Curr. Microbiol. Appl. Sci. 2018; 7, 1922-33.
YC Muzanila and V Mwakiposa. Assessment of nutritional status of traditionally prepared banana flour “Khenyangwa”. Afr. Crop Sci. Conf. Proc. 2003; 6, 564-7.
UD Chavan, AE Prabhukhanolkar and VD Pawar. Preparation of osmotic dehydrated ripe banana slices. J. Food Sci. Technol. 2010; 47, 380-6.
TA Anyasi, AIO Jideani and GRA Mchau. Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars. Food Chem. 2015; 172, 515-22.
PP Lewicki, D Witrowa-Rajchert and D Nowak. Effect of pretreatment on kinetics of convection drying of onion. Dry. Technol. 1998; 16, 83-100.
NR Sahoo, LM Bal, US Pal and D Sahoo. Impact of pretreatment and drying methods on quality attributes of onion shreds. Food Technol. Biotechnol. 2015; 53, 57-65.
M Apintanapong, K Cheachumluang and N Thongprasert. Effect of antibrowning agents on banana slices and vacuum-fried slices. Int. J. Food Agric. Environ. 2007; 5, 151-7.
H Siriwardana, K Abeywickrama and S Kannangara. Effect of pretreatments on quality of minimally processed cooking banana variety alukesel (Musa acuminata × Musa balbisiana, ABB group). J. Agric. Sci. 2015; 10, 11-20.
SL Rodriguez-Ambriz, JJ Islas-Hernandez, E Agama-Acevedo, J Tovar and LA Bello-Perez. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chem. 2008; 107, 1515-21.
Association of Official Agricultural Chemists. Association of analytical chemists, official methods of analysis of AOAC International. 21st eds. Gaithersburg, Maryland, 2019.
The American Oil Chemists’ Society. Official methods and recommended practices of The American Oil Chemists’ Society. 7th eds. Urbana, Illinois, 2019.
LH Ho, SRRI Yasmira and M Norlia. Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol. Food Res. 2020; 4, 1545-53.
A Hardisson, C Rubio, A Baez, M Martin, R Alvarez and E Diaz. Mineral composition of the banana (Musa acuminata) from the island of Tenerife. Food Chem. 2001; 73, 153-61.
AFM Alkarkhi, SB Ramli, YS Yong and AM Easa. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chem. 2011; 129, 312-8.
KO Falade, M Semon, OS Fadairo, AO Oladunjoye and KK Orou. Functional and physico-chemical properties of flours and starches of African rice cultivars. Food Hydrocoll. 2014; 39, 41-50.
JA Larrauri, P Ruperez, B Borroto and F Saura-Calixto. Mango peels as a new tropical fibre: Preparation and characterization. LWT - Food Sci. Technol. 1996; 29, 729-33.
DQ Nguyen, S Mounir and K Allaf. Functional properties of water holding capacity, oil holding capacity, wettability, and sedimentation of swell-dried soybean powder. Sch. J. Eng. Technol. 2015; 3, 402-12.
WE Zhang, CL Wang, BB Shi and XJ Pan. Effect of storage temperature and time on the nutritional quality of walnut male inflorescences. J. Food Drug Anal. 2017; 25, 374-84.
P Joshi and K Varma. Assessment of nutritional and physiochemical properties of banana flour. Res. J. Fam. Commun. Consum. Sci. 2015; 3, 3-4.
A Obadina, J Ibrahim and I Adekoya. Influence of drying temperature and storage period on the quality of cherry and plum tomato powder. Food Sci. Nutr. 2018; 6, 1146-53.
AA Adebowale, HO Owo, OP Sobukola, OA Obadina, OE Kajihausa, MO Adegunwa, LO Sanni and K Tomlins. Influence of storage conditions and packaging materials on some quality attributes of water yam flour. Cogent Food Agric. 2017; 3, 1385130.
FMA Abbas, R Saifullah and ME Azhar. Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and dream banana. Int. Food Res. J. 2009; 16, 183-9.
WH Haslinda, LH Cheng, LC Chong and AAN Aziah. Chemical composition and physicochemical properties of green banana (Musa acuminata × balbisiana Colla cv. Awak) flour. Int. J. Food Sci. Nutr. 2009; 60, 232-9.
NA Razak, NA Hamid and AR Shaari. Effect of storage temperature on moisture content of encapsulated Orthosiphon stamineus spray-dried powder. In: Proceedings of the 4th International Conference on Green Design and Manufacture, Ho Chi Minh, Vietnam. 2018, p. 020194.
MS Islam, MA Haque and MN Islam. Effects of drying parameters on dehydration of green banana (Musa sepientum) and its use in potato (Solanum tuberosum) chips formulation. Agriculturists 2012; 10, 87-97.
E Juarez-Garcia, E Agama-Acevedo, SG Sayago-Ayerdi, SL Rodriguez-Ambriz and LA Bello-Perez. Composition, digestibility and application in breadmaking of banana flour. Plant Foods Hum. Nutr. 2006; 61, 131-7.
A Bouzari, D Holstege and DM Barrett. Mineral, fiber, and total phenolic retention in eight fruits and vegetables: A comparison of refrigerated and frozen storage. J. Agric. Food Chem. 2015; 63, 951-6.
P Selvamani, K Manivannan and RJ Mohan. Proximate composition and pasting behavior of starch from Indian bananas (Musa Spp). Bot. Res. Int. 2009; 2, 103-6.
M Nasir, MS Butt, FM Anjum, K Sharif and R Minhas. Effect of moisture on the shelf life of wheat flour. Int. J. Agric. Biol. 2003; 5, 458-9.
G Brodeur, E Yau, K Badal, J Collier, KB Ramachandran and S Ramakrishnan. Chemical and physicochemical pretreatment of lignocellulosic biomass: A review. Enzyme Res. 2011; 2011, 787532.
M Bana and RK Gupta. Formulation, nutritional and phytochemical analysis of ready to mix infant food using gorgon nut, samak rice and banana powder. J. Pharmacogn. Phytochem. 2015; 4, 76-81.
RF Hurrell. Influence of vegetable protein sources on trace element and mineral bioavailability. J. Nutr. 2003; 133, 2973S-2977S.
TA Anyasi, AIO Jideani and GRA Mchau. Phenolics and essential mineral profile of organic acid pretreated unripe banana flour. Food Res. Int. 2017; 104, 100-9.
V Ravindran, G Ravindran and S Sivalogan. Total and phytate phosphorus contents of various foods and feedstuffs of plant origin. Food Chem. 1994; 50, 133-6.
P Das, R Devi, AS Dutta, RC Boro and TC Sarmah. Studies on nutritional components, antioxidant activities and microbial load in simple processed product developed from Banana (cv. Bhimkol). Asian J. Chem. 2016; 28, 47-50.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
