Development of wringed dried banana: (I) Maturity of raw material bananas (Musa sapientum (ABB group) "Kluai Numwa")
1997
Setthasin Ammawat | Ni-on Chomsi | Rak Dandamrongrak (Rajamangala Institute of Technology, Bangkok (Thailand). Lampang Agricultural Research and Training Center)
To find out the optimum maturity of raw material banana (Musa sapientum (ABB Group) Kluai Numwa) used to produce wringed dried bananas. Banana 90-120 days after flowers change to be the shoot were cut as the stage 1 and matured until stage 8. From stage 6 to 8 were used in this experiments as 6 treatments which maturity after by drying at 55 deg C 12 hrs then resting for 12 hrs consequently until drying for total 42 hrs. Physico-chemical and sensory evaluation were conducted. Finally it was found that the highest acceptability product were produced from raw material bananas at stage 8 with color measurement by munsell as 5.2y 8.7/8.0 to 4.8y 8.4/12.5, fireness 0.99-1.26 kg/square cm and moisture content 73.16 percent.
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Эту запись предоставил Kasetsart University