Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage.

The present research aimed to evaluate the effect of microwave-assisted conventional drying (hybrid drying) on the physico-chemical and functional characteristics of formulated instant banana-milk powders (IBSPs), and organoleptic attributes of banana-milk shakes during storage. The instant powders were prepared from ripe (IBSP 1 (control) and IBSP 2 ) and overripe (IBSP 3 ) bananas using hot-air drying (control) and hybrid (microwave assisted hot-air) drying. The water holding capacity, water solubility index, and viscosity of fresh samples, IBSP 1 , IBSP 2, and IBSP 3 were 1.97, 1.53 and 0.60 g/g dry sample, 69.48, 75.21 and 76.62 g/mL and 82.29, 86.29 and 72.55 mPas, respectively. A significant ( p  < 0.05) increase in moisture content, water activity (a w ), acidity, and non-enzymatic browning was observed in all the variants/samples during storage. Among various treatments, the shakes prepared by reconstitution (IBSP: water ratio, 1:4) of IBSP 2 formulation rated highest organoleptically (significant, p  < 0.05).