Foam-mat drying characteristics of overripe banana pulp using superfine (< 100 µm) fraction of defatted soybean flour as foaming agent

Abstract

excessive production during the season, and are usually consumed (as dessert) in its raw form when it is ripe because of its convenience, ease to eat, sweet taste and aroma, high nutritional value and easy digestibility [3].However, in association with the seasonal problem, banana fruits, in a mature state, containing high water content, are quite susceptible to degradation.These fruits when exposed to air