Effect of banana ripeness and puffing temperature on puffed banana qualities and drying time

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Published: Mar 15, 2017
Keywords:
Banana Ripeness Puffing Texture Colour Snack

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Tabtiang, S.
Department of Social and Applied Science, College of Industrial Technology, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
Prachayawarakon, S.
Department of Chemical Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung Khru, Bangkok 10140, Thailand

Abstract

Puffing technique can improve textural quality of fat free crisp banana. In addition, the chemical composite of banana material influences on puffed product quality. The objective of this work was to study the effects of banana ripeness and puffing temperature on banana qualities such as colour, volume expansion and textural properties. The banana slices with 16-26°Brix of total soluble solids were blanched by hot water for 30 sec. After that, it was dried in 3 steps. First step, it was dried by hot air at temperature of 90°C until its moisture content reached 40% dry basis (d.b.). Then, it was puffed by hot air (130-170°C) for 2 min in a puffing machine. Final step, it was dried again by hot air at temperature of 90°C to moisture content of 4% d.b. The experimental results showed that higher degree of banana ripeness provided larger puffed volume but lower hardness of the product because lower amount of pectin content in banana tissue. However, as higher level of ripeness, more brown was found in puffed banana. In addition, higher puffing temperature induced larger puffed volume but lower hardness. The higher puffing temperature accelerated more browning in the puffed product than the other. To obtain a satisfied puffed banana product, the degree of banana ripeness should be reached at total soluble solid of 20-22°Brix and puffing temperature at 150°C.

Article Details

How to Cite
Tabtiang, S., & Prachayawarakon, S. (2017). Effect of banana ripeness and puffing temperature on puffed banana qualities and drying time. International Journal of Agricultural Technology, 13(2), 281–292. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/6733
Issue
Vol. 13 No. 2 (2017): March
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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