PREDEHYDRATION STEAMING CHANGES PHYSICOCHEMICAL PROPERTIES OF UNRIPE BANANA FLOUR

Abstract

Flour produced from steamed and unsteamed unripe bananas was analyzed to determine the effect of steaming on physicochemical properties. Steaming of bananas prior to dehydration slowed dehydration of banana slices, increased water uptake, density and solubility of flour and decreased viscosity, setback, breakdown, discoloration and vitamin C content. Banana flour produced with predehydration steaming gives pastes of low paste bulk density, which is desirable for weaning and supplementary foods.