Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Tabtiang, Surapit; Yodrux, Aswin; Nimmol, Chatchai; Prachayawarakorn, Somkiat; Soponronnarit, Somchart;

ผู้เผยแพร่: Wiley

ปีที่เผยแพร่ (ค.ศ.): 2022

วารสาร: Journal of Food Processing and Preservation (0145-8892)

Volume number: 46

Issue number: 3

หน้าแรก: 1

หน้าสุดท้าย: 15

จำนวนหน้า: 15

นอก: 0145-8892

eISSN: 1745-4549

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85123777512&doi=10.1111%2fjfpp.16366&partnerID=40&md5=408396a286d2af9aba3f1f4f6a7cbf4d

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

The puffing technique was applied to produce a healthy crisp banana. The effects of banana variety, ripening level and puffing temperature on crisp banana qualities, chemical composition, and microstructure were investigated. Banana slices obtained from various ripening levels were dried using hot air at 90°C combined with hot air puffing. The experimental results showed that the highest hardness and the lowest browning were observed at the lowest ripening level for both banana varieties. The changes in cellular polymer contents at higher ripening level also caused lower hardness and increased browning of both varieties. The differences in chemical composition and microstructure between varieties led to differences in product qualities. Higher puffing temperatures resulted in more crisp texture and more browning of both varieties. To obtain a good quality product, the optimum ripening levels for the Namwa and Homthong bananas were 21–22 and 17–18°Brix, respectively, and a puffing temperature below 170°C. Practical applications: In development of a healthy crisp banana snacks, an advanced drying technology is required for snacks manufacturers. High temperature and short time puffing is a novel drying technology and it was applied to produce crisp bananas. To obtain the most acceptable crisp quality, the changes in raw material characteristics, namely chemical composition and microstructure, of both banana varieties during ripening level development, along with puffing temperature were investigated. The effects of these parameters on the volumetric ratio, color, and texture properties of the final products were studied. It was found that the chemical composition and microstructure of bananas had more influence on the qualities of a crisp product than that of puffing temperature. Consequently, snacks manufacturers will gain more knowledge on hot air puffing technology and how raw material characteristics can affect the final product quality, especially for the development of crisp banana snacks. © 2022 Wiley Periodicals LLC.

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