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Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)

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Abstract

Foaming, reconstitution, and sensory attributes of foam-mat-dried plantain and cooking banana were investigated. Plantain and cooking banana pastes mixed with different concentrations (0.005%, 0.01%, 0.015%, and 0.02%) of glyceryl monostearate (GMS) were whipped, and the resulting foams were air dried at 60°C, 70°C, and 80°C. Physical, chemical, and sensory properties of fresh and reconstituted paste from plantain and cooking bananas were determined. Higher GMS concentration and longer whipping time resulted in lower foam densities. Generally, cooking banana foams showed lower foam density compared to plantain foam. Lower drying temperatures and concentration of GMS resulted in longer drying time. pH (4.41–4.80), titratable acidity (0.06–0.08), and water absorption capacity (56.75–64.02%) of the reconstituted pastes varied with commodity, drying temperature, and %GMS concentration. Fresh and reconstituted pastes showed comparable physical and chemical attributes, while the taste and sensory attributes of fresh plantain and cooking banana pastes were significantly (p < 0.05) better than those of reconstituted pastes.

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Correspondence to Kolawole O. Falade.

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Falade, K.O., Okocha, J.O. Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.). Food Bioprocess Technol 5, 1173–1180 (2012). https://doi.org/10.1007/s11947-010-0354-0

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