Production and utilization of banana puree
1998
Benchaporn Pengont
Production process, storage condition and utilization of banana puree from Kluai Hom, Kluai Khai and Kluai Namwa were studied. Whole bananas were steam blanched to a core temperature of 87 deg C which required about 13, 9 and 12 min. respectively. Kluai Hom, Kluai Khai were then peeled and soaked in 0.25 percent Na2S2O5 solution for 3 min while Kluai Namwa was soaked in 0.75 percent Na2S2O5 solution for 3 min before subjected to pulper and finisher. The puree was acidified with citric acid to pH 4.2-4.3 for Kluai Hom, Kluai Khai and to pH 4.1-4.2 for Kluai Namwa. The puree was then heated to 93 deg C and filled into 300x407 can, sealed and processed in boiling water for 30 min then cooled with water. The canned puree from Kluai Hom, Kluai Khai and Kluai Namwa were determined as follows: 11.5, 14.8 and 20.5 percent total soluble solids; 83.8, 84.5 and 79.3 percent moisture content; 0.35, 0.35 and 0.48 percent acidity; 3.11, 3.50 and 4.69 percent reducing sugar; 6.04, 8.06 and 11.10 percent total sugar; 1.30, 1.14 and 0.64 percent protein; 0.03, 0.03 and 0.04 percent fat; 68.8, 63.50 and 147.5 ppm total sulfur dioxide; pH 4.25, 4.24 and 4.14; 199.0, 197.2 and 200.1 cp of viscosity, respectively. The effect of storage condition on these canned banana puree were investigated. After the fourth month storage at 45 deg C. There were brown color developed in the products. The expected shelf-life of the product at room temperature (30 deg C) was calculated to be 313, 390 and 324 days redpectively. The nectar prepared from Kluai Hom puree was most acceptable to a taste panel score with the Hedonic scale of 7.22 while those from Kluai Khai and Kluai Namwa puree were 6.67 and 6.22 respectively.
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