In the manufacture of banana powder, fully ripe bananas are peeled, pulped and converted into a paste by passing through a chopper followed by a colloid mill. Good quality paste with proper drying facilities produces good quality powder. Immature or overripe fruits should be excluded from the bulk.
A 1 or 2% sodium metabisulfite solution is added to improve the color of the final product.
Both spray and drum drying may be used; however, the latter is more favorable as it allows the recovery of all solids.
In case of using spray drying, milk solids are added at 10% level. Spray drying of food rich in inverts square is difficult because of their thermoplastic nature, which results in the adherence of the dried matter to the sides of the sprayer and necessities.
However, when milk solids are added, spraying becomes easy and the material does not stick to the walls of the sprayer.
The quality of banana powder is determined by the color, flavor, texture and moisture content.
Processing of banana powder
