EFFECT OF DRYING TEMPERATURE ON QUALITY OF OVEN DRIED BANANA POWDER
| dc.contributor.author | Eyob Kolcha, Eyob | |
| dc.contributor.author | Mebiratu Mengistu, Mebiratu | |
| dc.contributor.author | Temesgen Hoja, emesgen | |
| dc.date.accessioned | 2024-02-19T08:20:09Z | |
| dc.date.available | 2024-02-19T08:20:09Z | |
| dc.date.issued | 2019-06-21 | |
| dc.description.abstract | This study was conducted the effect of drying temperature on quality of oven dried banana powder is to produce consumer accepted banana powder, increase shelf life of banana for long period storage and easy transportation, evaluate proximate composition of banana powders, analyze sensory analysis of banana powder. The result revealed that oven dried banana powder has like proximate composition included moisture content (17.67-24.03 %), total ash content (9.93- 10.42%), Functional properties like bulk density (0.37-1.36 g/ml), oil absorption capacity (2.03- 4.0%), water absorption capacity (1.4–1.6%), and Sensory quality color(2.60-4.23), aroma (3.17- 3.43) appearance (3.07-3.17) texture (3.30). These indicate that some proximate composition decreased as drying temperature increased. | en_US |
| dc.description.sponsorship | wolkite universty | en_US |
| dc.identifier.uri | http://10.194.1.109:8080/xmlui/handle/123456789/342 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wolkite University | en_US |
| dc.subject | Functional property, proximate composition and Oil absorption capacity | en_US |
| dc.subject | proximate composition and Oil absorption capacity | en_US |
| dc.title | EFFECT OF DRYING TEMPERATURE ON QUALITY OF OVEN DRIED BANANA POWDER | en_US |
| dc.type | Thesis | en_US |