Development and Application of Heat-resistant Banana Tart Filling

• Main Authors: Peng, Zheng-Zi, 彭政子
• Other Authors: Yang, Chi-Ching
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/78y8a7

碩士 === 國立屏東科技大學 === 食品科學系所 === 106 === Abstract Student ID: M10536006 Title of Thesis: Development and Application of Heat-resistant Banana Tart Filling Total Page: 78 Name of Institute: National Pingtung University of Science and Technology Department of Food Science Graduate Date: July, 2018 Degree Conferred: Master Name of Student: ZHENG-ZI PENG Advisers: Dr. Chi-Ching Yang The Contents of Abstract in This Thesis: Bananas are an important agricultural product in Taiwan. Bananas often cause major losses to farmers during the prolific period. One of the main reasons is that bananas are susceptible to browning and it is not easy to manufacture food-processed agricultural products. Baked stuffing is a fairly marketable food product. There are two main problems with banana stuffing. The first problem is browning, and the second is heat resistance. The main purpose of this study is to solve the problem. A major problem, the research results include the development of heat-resistant and non-brown banana fillings that can be applied to egg tarts, bread stuffing, and cake fruit creams. The results of the study show that the use of a combination of citric acid 0.5%, ascorbic acid 0.5%, and trehalose 10%, together with the killing of clove, can successfully solve the browning problem of bananas and prevent browning during storage or within 10 days of refrigeration. The results before the killing of the pods showed that the 1% addition of Xanthan gum had a polyphenol oxidase (PPO) activity of 1228 (U/mg protein) and a browning degree (0.029), which was lower than that of the control group 5056 (U/ (mg protein), browning degree (0.031); PPO activity of the two groups were all close to 0, and the browning degree was 0.011 in the Xanthan gum group and 0.018 in the control group. In the heat resistance test, heat-resistant banana fruit fillings were prepared using edible gums (Xanthan gum, Cardland gum, Pectin, Carrageenan, and Gellan), and the percentage was increased by 0.5%, 0.75%, and 1.0%. The heat resistance increased, and the browning problem did not occur when the banana fruit filling with 1% Xanthan gum was baked at 200°C/180°C for 12 minutes, and the water roasted loss rate was 18.23%, which was lower than the control. The group had 25.76% with significant differences. After 6 weeks of storage, the total number of bacteria in the banana fruit filling approached 0 CFU/g. The result of a 7-point system of sensory evaluation (50 persons) showed that the average degree of banana egg tower overall acceptance was 4.94 (control group 4.04). There are currently no banana egg tart products on the market. The success of this research can create banana egg tart products that may be very popular among consumers, and it is believed that the problem of overproduction of some bananas can be solved. Keywords: Banana, Banana browning, Heat-resistant fruit filling, Enzymatic browning