Predehydration steaming changes: Physicochemical properties of unripe banana flour.

Flour producedfiom steamed and unsteamed unripe bananas was analyzed to
determine the effect of steaming on physicochemical properties. Steaming of
bananas prior to dehydration slowed dehydration of banana slices, increased water
uptake, density and solubility of flour and decreased viscosity, setback,
breakdown, discoloration and vitamin C content. Banana flour produced with
predehydration steaming gives pastes of low paste bulk density, which is desirable
for weaning and supplementary foods.