Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 1922-1933
DOI: https://doi.org/10.20546/ijcmas.2018.706.228


Storage Studies on Spray Dried Ripe Banana Powder Produced by Response Surface Methodology
Nimi Barooah1*, Pranati Das1, Mridula Saikia Barooah1, Dibya Kant Seth2 and Pranab Dutta3
1Department of Food Science and Nutrition, Assam Agricultural University, Jorhat – 13, India
2Department of Food Engineering Techology, Tezpur University, Tezpur – 784028, India
3Department Plant Pathology, Assam Agricultural University, Jorhat – 785013, India
*Corresponding author
Abstract:

The present investigation was aimed at studying the physico chemical, organoleptic and microbial characteristics of the spray dried banana powder across storage produced by Response Surface Methodology. Physico chemical parameters conducted on the optimized powder across three types of packaging materials revealed that moisture content increased significantly at 60 days (F=9.50) and 90 days (F=15.05) of storage at 5% probability level. Reducing sugar depicted a non-significant increase in all the three types of packaging materials. Total sugar content of the banana powder depicted a significant increase at 90 days (F=4.08). Acidity of the powder declined non significantly across storage whereas browning too depicted a non-significant increase across three types of packaging material. Organoleptic properties in terms of taste and flavor did not have significant effect in the three types of packaging materials. Colour had a significant effect (F=5.56) on the storability of the banana powder at 90 days of storage. Texture of the optimized banana powder showed a significant change from 30 days of storage in all the three types of packaging materials (F=6.33). Microbiological assay revealed significant increase in the microbial load in the sample from 30 days of storage at 5% probability level upto 90 days.


Keywords: Response Surface Methodology, spray drying, optimization, physico-chemical and organoleptic
Download this article as Download

How to cite this article:

Nimi Barooah, Pranati Das, Mridula Saikia Barooah, Dibya Kant Seth and Pranab Dutta. 2018. Storage Studies on Spray Dried Ripe Banana Powder Produced by Response Surface Methodology.Int.J.Curr.Microbiol.App.Sci. 7(6): 1922-1933. doi: https://doi.org/10.20546/ijcmas.2018.706.228