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1
Department of Food Science and Nutrition, Assam Agricultural University, Jorhat – 13, India
2
Department of Food Engineering Techology, Tezpur University, Tezpur – 784028, India
3
Department 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
Keywords Response Surface Methodology. Physico chemical parameters conducted on the optimized
powder across three types of packaging materials revealed that moisture content increased
Response Surface
Methodology, spray significantly at 60 days (F=9.50) and 90 days (F=15.05) of storage at 5% probability level.
drying, optimization, Reducing sugar depicted a non-significant increase in all the three types of packaging
physico-chemical and
organoleptic 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
Article Info browning too depicted a non-significant increase across three types of packaging material.
Accepted:
Organoleptic properties in terms of taste and flavor did not have significant effect in the
18 May 2018 three types of packaging materials. Colour had a significant effect (F=5.56) on the
Available Online: storability of the banana powder at 90 days of storage. Texture of the optimized banana
10 June 2018 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.
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the fruits generally rot before reaching its Materials and Methods
destination. To prolong shelf life, various
processing and preservation methods such as The stage of ripening of banana, have been
drying, chemical treatments and various closely linked with the changes in peel colour
packaging methods are used. Drying is the and the matching of the peel colour against a
major food processing operation to increase set of standard colour plates.
the shelf life. The advantages of a dried
extract over conventional liquid forms are This is a common method used to assess the
lower storage costs, a higher concentration, ripeness of the fruit (Oyewole, 2012). During
and the stability of active substances. ripening of banana, there is a tremendous
increase in the amount of ethylene produced.
Spray drying has been adopted to manufacture This increase is usually accompanied by an
powders due to its ability to generate a product increase in respiration rate of the fruit, a
with precise quality specifications in phenomenon which is called the climacteric
continuous operation (Hsu et al., 2003). (Shaun and Ferris, 1997). The rate of
respiration and ethylene production usually
Conversion of fruit juice/pulps in to free depends on storage temperature, age of fruit
flowing powders ensures both shelf stability and cultivar/hybrid (Medicott et al., 1992).
and convenience of use as ready to serve
beverages at house hold, or also used any Selection of sample
other product requiring fruit solids, such as ice
creams, fruit custards, yoghurt, infant Seven ripening stages of bananas are generally
formulations, pharmaceutical products etc. recognized (Li et al., 1997):
The main advantages of fruit juice powders
are to increase the shelf life, reduction of Stage 1: green
volume, reduce packaging and transportation Stage 2: green, traces of yellow
cost and convenience. Stage 3: more green than yellow
Stage 4: more yellow than green
Spray dried instant banana milk shake powder Stage 5: green tip and yellow
has been developed at National Dairy Stage 6: all yellow
Research Institute, Bangalore. Banana powder Stage 7: yellow, flecked with brown.
obtained by drying fully ripe banana pulp is
used in formulations of health food, baby Hence bananas selected in the present
food, tonics, instant banana juice powder, investigation were fully ripe of stage 7
breakfast cereals and flavourings (Evelin et collected from Moina Poria village of Jorhat
al., 2007). Considering the abundance in district of Assam. Bor Jahanji variety (Musa
production and post-harvest losses of banana paradisica) owing to its wide availability in
at one end and demand for natural nutritious the area was selected for the study.
food on the other end, the prospects for
manufacture of banana powder have Details of Spray Dryer
brightened up. Therefore, with the view to
utilize the local varieties of banana available The spray dryer used in the study was a two
in the region spray dried banana powder was fluid nozzle spray dryer with peristaltic pump
produced and hence storage studies were (model LSD-01) available in the Department
carried out on the spray dried ripe banana of Food Engineering and Technology in
powder. Tezpur University with the following details:
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was titrated against 0.1 NaOH (standardized quality of capsicum (red and yellow) dried
using standard oxalic acid) using using microwave drying by Swain et.al.
phenolphthalein indicator. The end point was (2013) showed that the samples were heat
noted (the colour changed from colourless to sealed and packaged in: polypropylene (PP),
pale pink). Total acidity was calculated in Laminated Aluminum (Al) and High density
terms of citric acid using the following polyethylene (HDPE). Then, these were stored
formula (Rekha et al., 2012): at ambient atmosphere for four month and at
every fifteen days, the quality parameters such
Titre value Normality of NaOH Equivalent weight of citric acid 100 50
Acidity (%) = Weight of the sample 10 1000 as browning index (BI), total color difference
(TCD), water activity (Aw), moisture content
Organoleptic characteristics assessment of (MC), total carotenoid (TC) and Sensory
banana powder Score (SS) were measured. The result
indicated that storage period had significant
Taste, flavor, colour, texture and overall effect (P<0.05) on response variables after 45-
acceptability of the optimized powder was 60 days of storage except sensory score.
assessed as a part of organoleptic Laminated Aluminum (Al) was least affected
characteristics. by the ambient environment followed by
HDPE and PP having low water vapor
Microbial profile assessment of banana transmission rate (WVTR).
powder
Moisture
Microbial study was conducted on the
developed powder for a period of 90 days. The When food product is exposed to an
microbial assay for the banana powder were environment above or below this equilibrium
conducted in the Mycology Research Section, point, the protective packages and its barrier
Department of Plant Pathology, Assam level will determine how much the food will
Agricultural University, Jorhat by following be impacted. Moisture content of the powder
standard protocol and methodologies. did not show any significant change at 0 and
30 days of storage in all the three types of
Results and Discussion packaging materials. However, a significant
increase in the moisture content was observed
Physico chemical properties of banana at 60 (F=9.50) and 90 (F=15.05) days of
powder across storage storage at 5% level of significance in all the
three types of packaging materials. Therefore,
Table 1 and fig 1a-1e shows the proximate it can be opined that the optimized banana
analysis of the spray dried banana powder for powder could be stored upto 30 days in all the
the period of 3 months in terms of moisture, three types of packaging materials without
titratable acidity, non-enzymatic browning, moisture uptake, aluminium foil laminated
reducing sugar and total sugar. Irrespective of pouch thereby exhibiting as the best packaging
the packaging methods, the moisture, NEB, material among all (Fig. 1a).
total and reducing sugars of the banana
powder progressively increased throughout the This finding is in agreement with the work
storage period, whereas the acidity decreased. done by Kumar and Mishra (2004) on mango
fruit. They reported that the moisture content
A study on investigating the effect of of mango soy fortified yoghurt powder during
packaging materials and storage conditions on accelerated storage (38 ± 1°C and 90 ± 1%
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RH) gradually increased when packaged in in aluminium foil laminated pouch, whereas it
high-density polypropylene (HDPP) and ALP. declined from 3.36 to 2.34 per cent and 3.34 to
2.30 per cent in HDPE and LDPE respectively
Swain et al., (2013) in their study on the effect starting from 0 days and ending in 90 days of
of packaging materials on quality storage (Fig. 1b).
characteristics of osmotically pretreated
microwave assisted dried sweet pepper did not However, the decrease in acidity during
show any appreciable change in moisture storage could be attributed due to the increase
content due to low water vapor transmission in reducing sugars and pick up of moisture by
rate compared to multilayer HDPE film. the powder.
The reducing sugar of the banana powder Browning index too did not show a significant
across storage increased from 24.98 g to 26.88 change across storage in all the three types of
g, 25.08 g to 25.88 g and 24.98 g to 28.40 g in packaging materials, yet there was an increase
AFLP, HDPE and LDPE pouches in the browning of the product across storage.
respectively. However, the increase was not The browning of the optimized spray dried
statistically significant. banana sample increased gradually across
storage in all the three types of packaging
As of total sugar content, the increase in materials. However, least degree of browning
AFLP, HDPE and LDPE were 188.40 g to index was observed in aluminium foil
195.52 g, 188.38 g to 194.66 g and 188.48 g to laminated pouch. But high density
193.88 g respectively. But a statistically polyethylene and low density polyethylene
significant increase was observed at 90 days recorded increase in the browning index.
(F=4.08) only, the highest increase being Beyond 90 days of storage, the products were
exhibited by aluminium foil laminated pouch. not acceptable considering the increase in the
Thus, it can be concluded that total sugar non-enzymatic browning (Fig. 1c).
content was not affected till 60 days of storage
whereas reducing sugar content of the banana The increase in non-enzymatic browning of
powder was not affected during the entire banana powder during storage was due to the
storage period in all the three types of increase in moisture uptake by the product.
packaging material (Fig. 1d and 1e).
Organoleptic analysis of banana powder
The increase in reducing and total sugars of across storage
banana powder during storage is attributed due
to polysaccharide hydrolysis and non-reducing Organoleptic properties of the banana powder
sugar inversion of the powdered sample. in terms of taste, flavor, colour, texture and
overall acceptability were assessed during the
Titratable acidity entire storage period of 90 days. The
organoleptic scores of the banana powder
The acidity of the banana powder declined in gradually declined during the entire storage
all the three types of packaging materials period (Table 2) and (Fig. 2a-2e). Taste and
across storage, though a statistically flavor did not have significant effect in all the
significant difference was not observed. three types of packaging materials across
Acidity decreased from 3.66 to 2.90 per cent storage.
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Table.1 Physicochemical changes of spray dried banana powder in different packaging materials
across storage
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Table.2 Organoleptic changes of spray dried banana powder in different packaging materials
across storage
Table.3 Microbiological changes of spray dried banana powder in different packaging materials
across storage
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Fig. 1(c)
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Fig. 2(c)
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Colour had a significant effect (F=5.56) on Evelin et al., (2007) in their study on
the storability of the banana powder at 90 packaging and storage studies on spray dried
days of storage. Thus, it can be opined that ripe banana powder opined that nitrogen
colour degraded beyond 90 days of storage in packs were better in terms of colour, flavour
all the three types of packaging materials. and texture retention, since nitrogen packing
effectively delayed the onset of deteriorative
Texture of the optimized banana powder auto oxidation reaction. Sagar et al., (1999)
showed a significant change from 30 days of also observed that nitrogen packed dehydrated
storage in all the three types of packaging ripe mango slices retained the colour and
materials (F=6.33). It can be justified by the quality during storage under ambient
fact that caking occurred in all the three types conditions.
of packaging materials from 30 days of
storage. The mean scores overall acceptability Microbial study of banana powder across
however did not show any significant change storage
across storage.
The microbial load of the spray dried banana
As reported by Evelin et al., (2007) in a study powder were analysed for a period of 90 days
conducted on packaging and storage studies starting from 0 days of preparation at an
on spray dried ripe banana powder under interval of 30 days. The results are presented
ambient conditions, banana powder packed in in Table 3. The findings of the study revealed
aluminium foil laminated pouches remained significant increase in the microbial load in
organoleptically acceptable for one year banana powder from 30 days of storage at 5%
whereas, those packed in metallised polyester probability level upto 90 days. At 0 days the
pouches remained acceptable for only 3 cfu count depicted non-significant increase
months. among all the three types of packaging
materials.
In their study, the higher colour and flavor
scores in vacuum packed samples were due to At 30 days, microbial load was found to
lesser browning and retention of flavor increase significantly (F=4.7931) from 0 to
compounds under vacuum. Nitrogen packed 0.40×10-6 cfu/ ml at 5% probability level in all
samples showed the highest scores for texture. the 3 packaging materials, aluminium foil
The lesser moisture and elimination of air by laminated pouch being the best packaging
the inert nitrogen maintained the texture of material owing to low cfu count.
the powder particles. But texture in vacuum
packs deteriorated due to compression of the Significant increase in microbial load was
powder particles into a hard mass which observed at 60 days (F=7.8876) and 90 days
affected the flowability, texture and visual (F=3.4059), where AFLP too exhibited low
appeal. In this regard, Ranganna (2009) stated microbial count. It can therefore be opined
that vacuum packaging was not advisable for that aluminium foil laminated pouch was the
fruit powders due to compression and caking best packaging material owing to lower
of the fruit powders. microbial count.
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than the FSSAI standard of 40,000cfu/ ml. under ambient conditions. Journal of
This may be attributed due to the fact that Food Science Technol. 44(1): 16-21.
right from recovering the powder to handling Hsu, C.; Chen, W.; Weng, Y. and Tseng, C.
and packing was done at room conditions. (2003). Chemical composition, physical
Since no modified atmospheric packaging properties, and antioxidant activities of
methods were employed, contamination in the yam flours as affected by different
final product might have occurred which led drying methods. Food Chem. 83: 85-92.
to increase in the microbial count during Kumar, P. and Mishra, H.N. (2004). Storage
storage. stability of mango soy fortified yoghurt
powder in two different packaging
Evelin et al., (2007) in their study on materials: HDPP and ALP. J. Food
packaging and storage studies on spray dried Engg. 65: 569-576.
ripe banana powder under ambient conditions Li, M.; Slaughter, D.C. and Thompson, J.E.
found that moisture sorption behavior of the (1997). Optical chlorophyll sensing
powder showed a sigmoidal pattern with system for banana ripening. Post-
critical point at 4.8 per cent moisture (28% harvest Biol. Technol. 12(3): 273.
ERH) and danger point at 4.1 per cent Mani, S.; Jaya, S. and Das, H. (2002). Sticky
moisture (23% ERH). Banana powder had a issues on spray drying of fruit juices.
shelf life of one year under ambient The Society for Engineering in
conditions, when packed in aluminium foil Agricultural, food, and biological
laminated pouches. systems, Paper No. MBSK 02-2001, An
ASAE Meeting Presentation, pp. 1-18.
Acknowledgement Medicott, A.P.; Semple, A.J.; Thompson,
A.J.; Blackbourne, H.R. and Thompson,
The author is thankful to Head, Dept. of Food A.K. (1992). Measurement of colour
Engineering Technology, Tezpur University changes in ripening bananas and
for allowing to conduct the research work in mangoes by instrumental, chemical and
the department. The author is also thankful to visual assessments. Trop. Agric. 69(2):
the other staff of the Dept. of Food 161-166.
Engineering Technology for their help Oyewole, O.A. (2012). Microorganisms
rendered in conducting the research work in Associated with Deterioration of Stored
the department. Gratefulness and thanks is Banana Fruits. Front. Sci. 2(5): 86-91.
also rendered to the Head and all other staff of Ranganna, S. (2009). Hand book of Analysis
the Department of Food Science and and quality control for Fruits and
Nutrition, Assam Agricultural University for Vegetable Products. Tata McGraw Hill
providing all necessary help and assistance to Publ. Co. Ltd., New Delhi.
conduct the research work. Rekha, C.; Poornima, G.; Manasa, M.;
Abhipsa, V.; Devi, J.P.; Kumar, H.T.V.;
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