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Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage

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Abstract

The present research aimed to evaluate the effect of microwave-assisted conventional drying (hybrid drying) on the physico-chemical and functional characteristics of formulated instant banana-milk powders (IBSPs), and organoleptic attributes of banana-milk shakes during storage. The instant powders were prepared from ripe (IBSP1 (control) and IBSP2) and overripe (IBSP3) bananas using hot-air drying (control) and hybrid (microwave assisted hot-air) drying. The water holding capacity, water solubility index, and viscosity of fresh samples, IBSP1, IBSP2, and IBSP3 were 1.97, 1.53 and 0.60 g/g dry sample, 69.48, 75.21 and 76.62 g/mL and 82.29, 86.29 and 72.55 mPas, respectively. A significant (p < 0.05) increase in moisture content, water activity (aw), acidity, and non-enzymatic browning was observed in all the variants/samples during storage. Among various treatments, the shakes prepared by reconstitution (IBSP: water ratio, 1:4) of IBSP2 formulation rated highest organoleptically (significant, p < 0.05).

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The data and material that support the findings of this study can be availed from the corresponding author upon reasonable request.

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Abbreviations

IBSPs:

Instant banana-milk shake powders

AL:

Aluminium laminates

WHC:

Water holding capacity

WSI:

Water solubility index

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Acknowledgements

The author greatly acknowledges the Director, CCS HAU, Hisar, to provide the necessary facilities and funds to carry out this research work. The author also appreciates the technicians for their support and assistance during the research work.

Funding

Centre of Food Science and Technology, CCS HAU, Hisar, supported the present research work.

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Authors and Affiliations

  1. Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, 125004, India

    Mohit Kumar,  Rekha, Rakesh Gehlot & Ritu Sindhu

  2. CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, 3125, Australia

    Dipendra Kumar Mahato

  3. Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, 125004, India

    Shalini Arora

Authors
  1. Mohit Kumar
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  2. Rekha
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  3. Rakesh Gehlot
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  4. Ritu Sindhu
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  5. Dipendra Kumar Mahato
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  6. Shalini Arora
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Contributions

MK: Methodology, Investigation R: Conceptualization, Supervision, Writing Original Draft, Data Analysis, Proof Reading RG: Supervision, Manuscript Preparation, RS: Manuscript Preparation, Review, Proof Reading DKM- Review, Editing, Proof Reading SA: Conceptualization, Writing Original Draft, Data Analysis, Review, Editing, Proof Reading.

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Correspondence to Shalini Arora.

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Kumar, M., Rekha, Gehlot, R. et al. Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage. J Food Sci Technol 59, 2318–2327 (2022). https://doi.org/10.1007/s13197-021-05247-6

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  • DOI: https://doi.org/10.1007/s13197-021-05247-6

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