Effects of Hot Water Blanching and Puffing Temperature Level on Qualities of Namwa- and Homtong-Banana Chips
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Abstract
Puffing technique can reduce the degree of volume shrinkage and increase the textural crispness of banana chips. However, banana chips tend to be more browning and some scorching on their surface. The hot water blanching pretreatment could improve the color of dried products. Therefore, the objective of this work was to study the effects of hot water blanching pretreatment and puffing temperature on the banana microstructure and the qualities of crisp Namwa- and Homtong-bananas. The non-blanched banana slices and hot water blanched banana slices were dried by hot air at temperature of 90 °C, and then, it were puffed by hot air at temperature of 150 - 190 °C for 2 min. Finally, it were dried again by hot air at temperature of 90°C until its moisture content reached 4% dry basis (d.b.). The experimental results showed that hot water blanching pretreatment could limit the brown colour of both crisp banana products compared to non-blanched samples. In addition, the blanching pretreatment remarkably increased the volume ratio of the crisp Namwa-bananas in ranged of 12.3 – 15.4% compared to non-blanched sample. However, the 24.0 – 28.7% of volume ratio decreasing was noticeably observed on the crisp blanched Homtong-bananas. The hot water blanching pretreatment coupled with a higher puffing temperature significantly decreased the hardness of both crisp products. Nevertheless, the color of crisp bananas had more browning as higher puffing temperature. The hot water blanching pretreatment is more suitable for Namwa-banana processing than Homtong-banana processing. To preserve the color quality of banana chips, the puffing temperature for processing should not exceed 170 ºC.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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