The Quality of Crispy Pineapple Snack by Using Convection Oven

Abstract

This research is to study the quality of crispy pineapple snack by convection oven. The study for the suitable time used by convection oven at 125 OC was found that the usage of 120 sec.to make the product crispy result in the physical product quality in color (L* a* b*) and fracturability at 60.14 13.63 42.17 and 3.29 N., respectively. The chemical qualities in moisture content and aw were 7.17% and 0.34, respectively. The sensory qualities were found in product for dryness of color, pineapple odor, taste, crispiness and overall preference with the range of score at 6.50-7.20. The study of the storage quality in aluminum foil bag at ambient temperature and 4 OC for 28 days, was found that the 4 OC storage giving the better keeping quality than the ambient temperature storage. The 4 OC storage showed an upward trend on
lightness and yellowness with the significant difference (p ≤ 0.05). The redness was not significantly different (p > 0.05). The fracturability of moisture content and aw had a downward trend with the significant difference (p ≤ 0.05). The sensoryquality score in all attributes were the range of 6.21-7.47. The microorganisms quality in product was lower than 1×102 and 1 x10 CFU/g which were not greater than the standard microorganism regulation for cereal snack (Thai Industrial Standards no.1534-2541).