Quality improvement of banana chips
2001
Benchaporn Rotarwut(Nakhonsawan Rajabhat University, Nakhon Sawan (Thailand))
Objective of the research was to study some factors affection the quality of banana chips and to develop these products to a level of quality acceptable to consumers. Kluai Hom. Kluai Kai and Kluai Numwa were studied. The quality of raw materials and the blanching time to inhibit the browning reaction of each banana were determined. The study also investigated the effects of the ratio of starch (tapioca) to banana 60:40, 55:45 and 50:50 by weight, the steaming time of the dough at 45, 60 and 75 minutes and the drying time at 210, 240 and 270 minutes on quality of each banana chip. It was found that the blanching time to inhibit enzyme of Kluai Hom, Kluai Kai and Kluai Numwa were 13, 9 and 12 minutes respectively. The acceptable scores and linear expansion of chips prepared with starch:Kluai Hom 60:40 starch:Kluai Kai 55:45 and starch:Kluai Numwa 50:50 were highest. Sixty minutes was found to be the optimum steaming time for all bananas. Drying time was correlated with the moisture content and the linear expension of the chip. Suitable drying times were 270, 270 and 240 minutes respectively at 55-65 deg C. Mixed banana chips was prepared from 3 types of banana, Kluai Hom, Kluai Kai and Kluai Numwa, which were mixed together with a ratio of 1:1:1, The ratio starch (tapioca) to mixed bananas was 60:40. A sensory evaluation showed that the panelists were acceptable of color, flavor, texture and overall acceptance of this product.
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