Development of low-browning banana puree

• Main Authors: Wang, Yu-Tung, 王禹童
• Other Authors: Yang, Chi-Ching
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/04252825966897859505

博士 === 國立屏東科技大學 === 食品科學系所 === 104 === Banana is one of major fruits in Taiwan. Most important of all, unbalances between supply and demand, difficult to storage of bananas in Taiwan are still the primary reason of low price. Banana color browning is one of the problem need to overcome in current banana processing industry. The purpose of this study was to develop the low browning banana puree, and investigate the effects of additives of different sugars and organic acids on banana processing quality. First, the study on banana polyphenol oxidase, peroxidase and color change in the fresh banana, frozen banana and acid-treated banana. The results showed that acid-treated banana can reduce the contact with blanching and has the highest L value. To explore the banana browning extent and color differential value changes with adding different ratio of trehalose, sucrose and glucose. The results showed that the degree of browning in trehalose group was lower than other groups and have the highest L value. Comparison of five groups (control, citric acid, ascorbic acid, lactic acid and malic acid) on refrigerated storage of three-month test and physical and chemical analysis. The results showed that -none of bacterial count was observed after 60 days storage. Overall, the best group is the ascorbic acid group. Finally, banana filling made of banana puree and the citric acid : ascorbic acid ratio was 1:1. The results showed that the amount of sugar increased, the soluble solids and viscosity raised, the moisture content and water activity decreased. In the sensory evaluation section, the appearance and color of ascorbic acid group is the best. And overall acceptance part, in conclusion, the ascorbic acid group and citric acid group no statistical significance was found between. Overall, organic acid pretreatment is useful for the banana process. To expect it can be extended on the baked products.