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The objective of this study was to investigate the effects of three drying temperatures (55, 60, and 65 °C) on the quality attributes of green banana flour (color change) and process variables (drying time, rate of drying). The banana was used in ripeness stage 2 (green with a trace of yellow). Experiments were conducted using far-infrared power of 3000 watts. The drying process reduced the moisture content down to between 10 and 12 % d.b. The lightness (L) and yellowness/blueness (b) decreased with the increase in temperature from 83.40±0.39 to 82.44±0.76 and 17.70±0.52 to 10.24±0.85, respectively. However, the redness/greenness (a*) value increased from 0.32±0.15 to 0.50±0.53. The lowest total color change (ΔE) was obtained at a drying air temperature of 65 °C, then 60 °C, and finally 55 °C with a drying time of 210, 300, and 330 minutes, respectively. Thus, drying temperature and dying time had a great effect on the total color change of dried banana flour. Drying at the temperature of 65°C provided a browner product color than the other drying temperatures, as manifested by the lowest lightness and hue values. The changes in hue angle values were not significant (P<0.05) compared to drying temperatures.
