Production and Quality Evaluation of Dried Banana Stem Flavored with Miang-Kham Sauce
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Abstract
The production and quality evaluation of dried banana stem (BS) flavored with Miang-kham sauce (MS) were investigated. This research was focusing on three aspects. Firstly, conduct an evaluation of the effect of herbal ingredients on the quality of MS. Four treatments were studied, including 1) Control-MS, 2) Nutmeg-MS, 3) Ginger-MS, and 4) Nutmeg/Ginger-MS. It was found that nutmeg and ginger contributed to the color quality by significantly (p<0.05) decreasing the brightness (L*) value, redness (a*) value, and yellowness (b*) values. Additionally, the type of herb was found to have significant influence on the preference of the panelists. The highest sensory evaluation score was recorded for Ginger-MS: “Like Very Much” in color (8.00) and “Liking Extremely” in other characteristics, aroma (8.23), taste (8.73), texture (8.63), and overall acceptability (8.70). Second, find a suitable preparation method of BS. Acid immersion (acetic acid solvent) co-operated with the steaming or boiling method was chosen for the designation of seven different treatments. Results showed that the steaming or boiling method had significantly (p<0.05) lower color (brightness (L*), redness (a*), and yellowness (b*)) and Whiteness Index than the combination method. The 1.0% w/w acetic acid immersion co-operated with the steaming method (1.0AIS) and was the appropriate treatment. Finally, determine the appropriate concentration of MS on dried BS quality in the drying process, hot air dryer at 65°C. Using four different Ginger-MS concentration: 0%, 20.00%, 25.00%, and 33.33%. The result presented that 33.33% Ginger-MS was the optimal concentration, with the dried BS yielding 23.60%. Dried-Ginger-MS-BS had a moisture content and water activity that did not exceed the standard limit specified in Thai Community Product Standard “Dried Fruit and Vegetable” 136/2015. The liking mean score of sensory acceptability was described as “Like Extremely” in all characteristics. The investigation from this research provided a guideline for the potential to produce the BS flavored with MS for a healthy dried food product high in dietary fiber. Nevertheless, further research should investigate strategies for appropriate packaging method and product shelf life.
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