Effects of ripening stage and steaming time on quality attributes of fat free banana snack obtained from drying process including fluidized bed puffing

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Prachayawarakorn S., Raikham C., Soponronnarit S.

ผู้เผยแพร่: Springer

ปีที่เผยแพร่ (ค.ศ.): 2016

วารสาร: Journal of Food Science and Technology (0022-1155)

Volume number: 53

Issue number: 2

หน้าแรก: 946

หน้าสุดท้าย: 955

จำนวนหน้า: 10

นอก: 0022-1155

eISSN: 0975-8402

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84944698934&doi=10.1007%2fs13197-015-2051-5&partnerID=40&md5=11395bd613eed8f1463eba0537b0dfac

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Healthy snacks have increasingly been interested in consumers. Puffing technique is an alternative to produce healthy snacks. Effects of ripening stage of banana and steaming time on quality of banana slices obtained from drying process including fluidized bed puffing were investigated. Bananas at the ripening stages 1 and 3 were steamed at 100 ฐC for 30 s up to 2 min and dried at 90 ฐC to moisture content of 25 % dry basis (d.b.). The samples were then puffed by fluidized bed dryer at 160 ฐC for 2 min and dried at the same temperature as the first stage drying. The experimental results showed that shrinkage, drying time, color, glycemic index and textural properties were affected by steaming time and ripening stage. Steaming provided more uniformity of banana color. Steaming positively or negatively affected the degree shrinkage of banana depending on the ripening stage. The banana texture in particular crispiness could be improved by the steaming for the ripening stage 1 banana whilst it did not improve for the ripening stage 3. During steaming, the C-type crystalline structure of banana starch disappeared and thus the value of glycemic index was increased. The ripening stage 1 banana was recommended for producing healthy snack in order to control glycemic response. ฉ 2015, Association of Food Scientists & Technologists (India).

คำสำคัญ

Glycemic index, Puffing, texture