Production of banana powder using foam-mat drying: influence of ovalbumin concentrations on structural, physicochemical and computational characterization

Development of improved drying strategies is necessary to enhance qualitative characteristics of food powders. This study aimed to investigate impact of egg white (ovalbumin) concentrations on properties of banana powder produced using foam-mat drying. Increase in ovalbumin concentrations reduced foam density and bulk density of powders and increased overrun, porosity and stability of foams as well as absolute density, intra-granular porosity and water solubility of powders. Field-emission scanning electron microscopy showed that increase in ovalbumin concentrations from 1 to 2% decreased surface shrinkage and increased sticking of particles to one another. At a moisture content of 0.04 (dry basis) and ovalbumin concentrations of 1, 2 and 3%, glass transition temperature (T_g) of the powders were 60.60, 54.38 and 62.73 °C, respectively. Simulation results illustrated homogeneous distributions of moisture and temperature during drying. Overall, the results showed that banana powder could be produced with significant increase in various quality properties using foam-mat drying with a better product formulation.