Development of dried banana cookies
1997
Chomdao Sikkhamondhol
Sampling of 3 brands of fruit cookies from Bangkok market for quality evaluation revealed that the physical, chemical and micro-organism test of all 3 brands met the quality standard set by Office of Industry Standard. However, Mermaid brand showed the superior characteristics in terms of crispness, sweetness and fruity odor. In the preparation of raw material, it was found that the white core bananas gave better characteristic of dried banana cookies than that of the red core. Plackett and Burman method was used in formula development and factorial design was used for determination of suitable time for the Response Surface Methodology. The developed cookies should compose of butter, margarine, sugar, salt, egg, vanilla flavor, evaporated milk, all purpose flour, baking powder and dried banana in the percentage of 9.23, 9.23, 18.46, 0.07, 4.62, 0.55, 5.54, 37.07, 0.14 and 13.85 respectively. The cookies were brownish yellow (L a b 70.4 4.2 31.6), weighed 10 grams per piece with the scattering of dried banana cubes, with 0.30 water activity 35.22 Newton of the compression, the moisture content, protein, fat ash, fiber and total sugar were in the percentage of 4.21, 6.15, 11.09, 1.05, 6.59, 15.20 and 0.05 respectively. There were 4*10*[2) colonies per one gram of total plate count, less than 10 colonies of yeast and mold. Salmonella and Coliform were not found in 25 grams of the products. Consumer Test showed the preference as moderate and higher. As for the storage study, the dried banana cookies could be kept in polypropyline and metalite bag with tight seal at 25 deg C for more than 2 months.
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Эту запись предоставил Kasetsart University