Impact of instant-controlled pressure drop treatment on thermal properties and microbial decontamination of banana flour

Abstract

Banana flour was produced from unripe banana fruit. During the production process, an instant-controlled pressure drop (IPD) treatment was applied to small slices of banana fruit. The treatment was basically a combination of heat and mechanical treatment. The treatment was performed to investigate its impact on the thermal properties and the microbial decontamination of the banana flour. The analysis of differential scanning calorimetry showed that the IPD treatment resulted in a higher gelatinization temperatures of the banana flour product. The gelatinization temperatures of the IPD treated banana are the initial temperature 12.53 °C, the peak temperature 63.10 °C, and the final temperature 155.41 °C. It was found that IPD treatment was superior in reducing the number of bacteria in the banana. It was also found that the addition of IPD treatment time will reduce the number of microbial colonies in banana.