Improving the Quality of Deep-Fried Banana Fritters with Dried Banana Filling Produced by the Deep-Fried Banana Fritter Product Group, Khlong Hat District, Sa Kaeo Province
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Abstract
The deep-fried banana fritters with dried banana filling are a type of fried snack produced by the Deep-Fried Banana Fritter Product Group in Khlong Hat District, Sa Kaeo Province. Quality issues in the product have been observed during sales, characterized by a decrease in fracturability and an increase in the hardness of the dried banana filling. Therefore, this research aimed to improve the quality of the deep-fried banana fritters with dried banana filling after frying by investigating the optimal glycerol concentration for soaking dried banana slices at four different levels: 0%, 10%, 15%, and 20% by weight per volume and its effects on product quality. The optimal glycerol concentration was then used to study the shelf life of the product under two packaging conditions, along with oxygen absorber (OA), which included plastic polyethylene terephthalate (PET) bags lined with polyethylene (PE) (PET-PE bag/OA) and polypropylene (PP) closed boxes (PP box/OA) stored at room temperature for 5 weeks. The research findings indicated that the use of glycerol affected the color values of the fried product, resulting in a darker hue with a statistically significant reduction in brightness (L*) and a significant increase in redness (a*) (p≤0.05). Hardness decreased while both fracturability and water activity (aw) tended to increase. Sensory quality assessment using a 9-point hedonic scale revealed that the product using 10% glycerol by weight per volume was the most suitable, receiving the highest liking scores (p≤0.05) for color (8.00), aroma (7.60), taste (7.50), texture (8.20), and overall liking (7.60). The product composition indicated moisture, protein, fat, ash, fiber, and carbohydrates at 12.13%, 3.90%, 7.36%, 1.81%, 3.65%, and 71.15% by wet weight, respectively, with an energy value of 366.40 kilocalories. The storage study of the product in two packaging types indicated that overall quality could be maintained for 3 weeks. The PET-PE bag/OA was significantly more effective than the PP box/OA at slowing changes in aw and preserving texture (hardness and fracturability) (p≤0.05). Conversely, the PP box/OA exhibited a superior ability to slow the increase in peroxide value (P.V.) due to its opaque properties. Total microbial, yeast, and mold counts for both packaging types remained within the Thai Community Product Standards for fried puff with fish filling (TCPS 751/2005) throughout the 5-week period. Regarding sensory evaluation using a five-point hedonic scale, the overall liking was rated at a highly liked level (4.00-4.38) during the first 3 weeks; however, liking scores for rancidity and flavor significantly decreased after week 3 (p≤0.05).
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