Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices
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Author list: Raikham C., Prachayawarakorn S., Nathakaranakule A., Soponronnarit S.
Publisher: Taylor and Francis Group
Publication year: 2015
Journal: Drying Technology (0737-3937)
Volume number: 33
Issue number: 8
Start page: 915
End page: 925
Number of pages: 11
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
Healthy snacks have received more attention because of their low fat content. Color and texture are important to snack quality. Effects of chemical pretreatment, thickness, blanching, and puffing temperature on quality of banana slices were therefore investigated. Banana slices (2.5 and 3.5 mm thickness) were chemically treated by citric acid and sodium metabisulfite, blanched, and dried at a temperature of 90ฐC to an intermediate moisture content of 25% db. They were then puffed in a fluidized bed dryer at 160 and 180ฐC for 2 min and dried again at the same drying temperature as the first drying step. Blanching, puffing temperature, and thickness strongly affected the degree of shrinkage, effective moisture diffusivity, morphology, textural properties such as hardness and crispiness, and color, but the chemical treatment did not affect those qualities. Blanching can improve the product appearance; the color was uniform and shiny throughout the surface and golden yellow. However, the textural attributes of the blanched sample had higher hardness and less crispiness than those of unblanched sample. ฉ 2015, Taylor & Francis Group, LLC.
Keywords
Puffing
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