Optimum condition of producing crisp osmotic banana using superheated steam puffing.
BACKGROUND
Puffing can improve textural property of snacks. Nevertheless, high temperature puffing accelerates non-enzymatic browning reactions. The osmotic treatment using sucrose solution potentially retards the browning, but the high amount of sucrose gain causes hard texture. The objective of this work was therefore to study the effects of osmotic time, puffing time and puffing temperature on banana qualities such as colour, shrinkage and textural property.


RESULTS
The experimental results showed that puffing temperature, puffing time and osmotic time significantly affected colour, shrinkage and textual properties.


CONCLUSIONS
The optimisation using response surface methodology was used for a trade-off between colour and textural properties. To obtain a good quality product, the puffed osmotic banana should be operated at the osmotic time of 43 min and puffing temperature of 220 °C and puffing time of 2 min. © 2016 Society of Chemical Industry.
Department of Social and Applied Science, College of Industrial Technology, King Mongkut's University of Technology North Bangkok, Pracharat 1 Road, Bangsue, Bangkok 10800, Thailand.
Surapit
S
Tabtiang
Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung Khru, Bangkok 10140, Thailand.
Somkiat
S
Prachayawarakorn
Energy Technology Division, School of Energy Environment and Materials, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung Khru, Bangkok 10140, Thailand.
Somchart
S
Soponronnarit
D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005638:Fruit / Q000592:standards; D006358:Hot Temperature; D006801:Humans; D015416:Maillard Reaction; D028521:Musa; D009995:Osmosis; D012996:Solutions; D013227:Steam; D013395:Sucrose
D012996:Solutions; D013227:Steam; D013395:Sucrose
banana; colour; crispiness; optimisation; superheated steam