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

Mohit Kumar; Rekha; Rakesh Gehlot; Ritu Sindhu; Dipendra Kumar Mahato; Shalini Arora

doi:10.1007/s13197-021-05247-6

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

J Food Sci Technol. 2022 Jun;59(6):2318-2327. doi: 10.1007/s13197-021-05247-6. Epub 2021 Aug 24.

Authors

Mohit Kumar¹, Rekha¹, Rakesh Gehlot¹, Ritu Sindhu¹, Dipendra Kumar Mahato², Shalini Arora³

Affiliations

¹ Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana 125004 India.
² CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125 Australia.
³ Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125004 India.

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, IBSP_2, 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 (a_w), 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).

Keywords: Banana milk powders; Instant shakes; Microwave drying; Non-enzymatic browning; Packaging; Rehydration ratio.