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Study of Process Parameters Standardisation for Whole Unripe Banana Flour & Its Utilisation in Crackers - A Review

Author(s):

Mohd.Taskhir Aalam siddiqui , Maharashtra institute of technology .Aurangabad; P.R.Vairagar, Maharashtra institute of technology

Keywords:

Tray Drying, Unripe Banana Powder, Crackers

Abstract

To prevent the losses of unripe banana drying method was used to convert Unripe banana into banana flour by drying the unripe banana slices in tray dryer at 60oc for 6hrs. To make proper use and avoid wastage of banana it can be use in preparation of crackers with unripe banana flour with its peel which is rich in nutrients. Unripe bananas are a power house of fibers, vitamins and minerals. In addition to potassium, rich source of vitamin C and B complex vitamins. It also facilitate absorption of essential minerals and nutrients, especially calcium due to this it can be use in preparation of variety of nutritious products. Crackers — Cracker is a flat, dry baked food typically made with different type of flour. They are plain, unsweetened, hard, brittle biscuits. They can be leavened or unleavened. Flavorings or seasonings, such as salt, herbs, seeds or cheese, may be added to the dough or sprinkled on top before baking and use as a as a nutritious and convenient way to consume a staple food or cereal grain. They can be eaten on their own, but can also accompany other food items, such as cheese or meat slices, jam, butter, or peanut butter, use in varieties of soups.

Other Details

Paper ID: IJSRDV6I110219
Published in: Volume : 6, Issue : 11
Publication Date: 01/11/2019
Page(s): 422-425

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