Effects of Inulin Supplementation and Electron Beam Irradiation Assisted with Pregelatinization Process on the Quality of Pisang Awak Banana Powder
Source abstract
Abstract
Unripe Pisang Awak banana is rich in resistant starch and dietary fiber, which are recognized for supporting digestive health and bowel regularity, yet its limited solubility restricts its application in instant beverages. This study aimed to improve the functional quality of Pisang Awak banana powder (PABP) through drum drying, electron beam irradiation, and inulin supplementation. PABP was produced by tray or drum drying and irradiated at 0, 2, 4, 6, and 8 kGy. Drum-dried powder treated with 8 kGy was identified as optimal and further fortified with inulin at 0–10% (w/w). Compared with tray drying, drum drying with irradiation markedly accelerated rehydration and enhanced solubility. Incorporation of 10% inulin produced the best overall performance, yielding faster reconstitution, greater solubility at 80–90 °C, and lower viscosity values across all pasting parameters. Collectively, the combination of drum drying, irradiation, and inulin addition yielded a banana powder with improved reconstitution and reduced gelation upon cooling. This optimized formulation demonstrates potential as a model for starch-based instant powders, while also contributing to the sustainable utilization of local banana resources.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microbial Metabolites in Food Biotechnology · Food composition and properties · Seed and Plant Biochemistry
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Center of Excellence in Food Science and Innovation, Thammasat University, Bangkok 12120, Thailand
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Bangkok 10200, Thailand
Technology Research and Development Center, Thailand Institute of Nuclear Technology, Nakhon Nayok 26120, Thailand
Funding
Thammasat University Center of Excellence in Food Science and Innovation
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