Effect of different drying techniques on the quality attributes and antioxidant properties of green banana pulp
Main Article Content
Abstract
The green banana is a major crop in the tropics and subtropics. Raw bananas are packed with many nutrients and phytochemicals, which play a significant role in promoting health. Preserving green banana pulp is challenging because of its high moisture level. Drying is a crucial component in conserving and exploiting residual pulp materials. This study is innovative in investigating various drying techniques for banana pulp and subsequently conducting a comparative analysis of different drying techniques concerning their outcomes. The physiochemical characteristics such as moisture diffusivity, texture, color, and phytochemicals are also thoroughly examined.
Downloads
Download data is not yet available.
Article Details
How to Cite
Pragati Kumari , Seyashree Hazra, Najmun Nahar. (2023). Effect of different drying techniques on the quality attributes and antioxidant properties of green banana pulp. Journal of Advanced Zoology, 44(S6), 2048–2056. https://doi.org/10.17762/jaz.v44iS6.2692
Issue
Section
Articles
This work is licensed under a Creative Commons Attribution 4.0 International License.