Optimal Degree of Ripeness and Puffing Temperature of the Producing of Crisp Numwa and Homtong Banana

บทคัดย่อ

The crisp banana product was processed from many varieties of banana such as Numwa banana and Homtong banana. Crisp banana products usually processed by frying therefore high amount of oil contains in product therefore the fat fee crisp banana that processed by puffing is interested. However, the effect of degrees of ripeness on banana quality was not also reports. Therefore, in this study, it is interesting to study the effects of banana ripeness, banana variety and puffing temperature on quality of crisp banana. The fresh banana, which had total soluble solid in range of 16-17, 20-21 and 24-25 °Brix, were cut across into 2.5 mm thickness after it were dried in 3 steps. The first step, the bananas slices were dried by hot air at temperature of 90 °C until their moisture content reached to 35-40% dry basis (d.b.), then it were puffed by hot air at temperature of 130 150 and 170 °C for 2 min. Finally, it were dried by hot air at 90 °C again until their moisture content is not more than 4% d.b. The results showed that the degree of ripeness affects on chemical composite that influence on the quality of banana product. Higher degree of ripeness linearly decreased volume of Homtong banana, however, Numwa banana was highest volume as medium ripeness, 20-21ºBrix. Higher degree of ripeness of banana provided lower amount of pectin content that affected on texture become lower hardness. In addition, crisp Numwa banana had lower volume and higher hard texture than Homtong banana. It is related with higher amount of pectin and starch content of Numwa banana than those Homtong banana. However, crisp bananas had more brown skin as higher degree of ripness due to the amount of glucose and fructos are plenty more. Higher puffing temperatures resulting crisp bananas are increased volumetric and lower hard texture. However, banana products had more brown colour because of the higher temperature accelerates the browning reaction. In addition, higher volume ratio of puffed product and higher puffing temperature provide shorther drying time.  Thus, the ripening of Homtong and Numwa banana were a reasonable of 16-17 and 20-21 ° Brix, respectively, and puffing temperature operated at 130 and 150 °C for Homtong and Numwa banana, respectively.