Effects of Inulin Supplementation and Electron Beam Irradiation Assisted with Pregelatinization Process on the Quality of Pisang Awak Banana Powder

Abstract

Featured Application: The integration of drum drying with electron beam irradiation offers a processing route to produce banana-based food powders with improved solubility, rapid reconstitution, and reduced gelation upon cooling. This study positions the approach as a model that can be extended to other starch-based powders requiring improved dispersibility, stability, and functional performance in diverse food applications. 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.