Innovative Start-up Opportunities with Banana Based Processed Products

GREEN BANANA BASED PRODUCT

- *D Amelia Keran, P. Suresh Kumar, KN Shiva and S Uma

LOW-FAT BANANA CHIPS

Surface treatment of unripe banana slices (Nendran/ Popoulu) with hydrocolloids can render less oil absorption during deep fat frying and reduce oil percentage by 25%. HDPE pack with nitrogen flush can maintain the chips nutritive and sensory attribute up to 30 days.

Minimally processed banana slices

With the emergence of quick service restaurants (QSR), convenient foods are catching up. Minimal processing of Monthan slices pretreated chemicals like potassium metabisulphite (KMS, 0.5%) and citric acid (0.5%) enhanced the shelf life up to 10 days when packed in HDPE bags at refrigeration (7±1°C) temperature. popular in the market. Similarly, the banana slices, with its loads of nutrients, plays a major role in the diet of south Indian population.

GREEN BANANA FLOUR

Utilization of green banana and plantain for its flour is of interest as a possible resource to make healthy functional products with its higher resistant starch and low glycemic index. By simple dehydration of raw banana slices in hot air oven and grinding it can yield green banana flour with high resistant starch content for its functional properties, green banana flour could be considered as an ideal supplement in the products such as pasta, bread, spaghetti, cookies, noodles and baby foods. Dessert banana flour could be used in variety of industrial applications with its lower thermal characteristics and thus requires lesser cooking time than the other flour.

RAW BANANA PICKLE