Optimum condition of producing crisp osmotic banana using superheated steam puffing
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Publication Details
Author list: Tabtiang S., Prachayawarakorn S., Soponronnarit S.
Publisher: Wiley
Publication year: 2017
Journal: Journal of the Science of Food and Agriculture (0022-5142)
Volume number: 97
Issue number: 4
Start page: 1244
End page: 1251
Number of pages: 8
ISSN: 0022-5142
eISSN: 1097-0010
Languages: English-Great Britain (EN-GB)
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Abstract
BACKGROUND: Puffing can improve textural property of snacks. Nevertheless, high temperature puffing accelerates non-enzymatic browning reactions. The osmotic treatment using sucrose solution potentially retards the browning, but the high amount of sucrose gain causes hard texture. The objective of this work was therefore to study the effects of osmotic time, puffing time and puffing temperature on banana qualities such as colour, shrinkage and textural property. RESULTS: The experimental results showed that puffing temperature, puffing time and osmotic time significantly affected colour, shrinkage and textual properties. CONCLUSION: The optimisation using response surface methodology was used for a trade-off between colour and textural properties. To obtain a good quality product, the puffed osmotic banana should be operated at the osmotic time of 43 min and puffing temperature of 220 ฐC and puffing time of 2 min. ฉ 2016 Society of Chemical Industry. ฉ 2016 Society of Chemical Industry
Keywords
optimisation
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