Publication : National Conference
Effect of banana ripeness and water activity during drying processes on the sensory acceptance of dried bananas
AbstractOne type of banana in Thailand called golden bananas (Musa acuminata AA Group) is grown in Chiangrai and very similar to egg bananas in terms of flavor and texture. This type of banana has a high potential to use as raw material for dried banana production. However, there are few information of drying process, such as suitable ripeness of raw bananas and the change of water activity during drying process of golden bananas. This research aimed to study the optimum condition for drying process of golden bananas. The drying process was done by peeling the banana skin and then dried in the tray dryer at 60 °C for 8 hours. Then, the dried bananas were kept in the plastic boxes for 16 hours and dried again by repeating the previous process for 2 days until the banana becomes shrink and brown. Then they were crushed to flat shape and dried again for 8 hours. Then they were kept in sealed aluminum foil bag. Microbiological and sensory test were done after keeping for 20 days. The ripeness of bananas were detected as sugar content which varied from 18, 19, 20, 21, 22, 23 and 24 0Brix. The water activities of the dried bananas before crushing were varied from 0.60 to 0.64, 0.65 to 0.70 and 0.70 to 0.75. The results found that when the skin of bananas were still green and sugar content were 18 or 19 0Brix, they could not be used as raw material because the finished dried products had a harsh taste and hard texture. However, when they had sugar content 23 or 24 0Brix, the finished products were too soft and watery. So, the suitable sugar contents were 20, 21 and 22 0Brix and the water activity before crushing were 0.65 to 0.70 which gave the dried bananas with the best sensory acceptance are appearance, color, flavor, sweetness, texture and overall acceptability.
AdviserAsst. Prof. Arunsri Leejeerajumnean, Ph.D.
AuthorMissI-lada Pingsusaen

Contact us :
ภาควิชาเทคโนโลยีอาหาร
คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร
วิทยาเขตพระราชวังสนามจันทร์ อ.เมือง จ.นครปฐม 73000

Tel 0-3427-0510 ถึง 2 ต่อ 25304 (สำนักงานภาควิชา)
fax 0-3427-2194
E-mail: foodtech@su.ac.th
คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร
ภาควิชาเทคโนโลยีอาหาร