The Effect of Ripening in Musa sapientum Lin. ‘Kluai Hin’ and Baking Conditions on Quality of Rolled Banana
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Abstract
Kluai Hin is a local plant found in the southern border provinces of Thailand. Kluai Hin was stored for too long, it will be in the ripening stage, making it impossible to produce the banana as the above product. Thus, this study aimed to determine the optimal ripening period for Kluai Hin and the conditions for roasting rolled banana stone by analyzing its physical and chemical properties after ripening for 0, 2, 4, 6, 8, 10, and 12 days. The research revealed that firmness could serve as a criterion for selecting banana stone for roasting rolled bananas, showing a positive correlation with pH value (r=0.976, p<0.01) and a negative correlation with specific gravity, b* value, total solids content, and ripening time (r= -0.796, -0.957, -0.995, and -0.916, respectively, p<0.01). After that, Take the Kluai Hin that has been ripened for 6, 8, and 12 days to produce rolled dried bananas. The baking temperature was 50, 55, and 60 degrees Celsius respectively. Thus, The sensory evaluation of baked banana rolls showed that the banana with 8 days of ripening at 55 degrees Celsius for 4 hours gave the highest overall score (p <0.05) by 8.00 points, indicating a strong preference. The chemical components of the final product such as percentages of protein, fat, fiber, ash, and carbohydrates were 2.03, 0.65, 0.83, 4.43, and 78.91 respectively. The water activity (aw) value was 0.51.
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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