Foam-Mat Drying of Plantain and Cooking Banana (<Emphasis Type="Italic">Musa</Emphasis> spp.) |
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Authors: | Kolawole O Falade Joy O Okocha |
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Affiliation: | (1) Department of Food Technology, University of Ibadan, Ibadan, Nigeria |
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Abstract: | Foaming, reconstitution, and sensory attributes of foam-mat-dried plantain and cooking banana were investigated. Plantain
and cooking banana pastes mixed with different concentrations (0.005%, 0.01%, 0.015%, and 0.02%) of glyceryl monostearate
(GMS) were whipped, and the resulting foams were air dried at 60°C, 70°C, and 80°C. Physical, chemical, and sensory properties
of fresh and reconstituted paste from plantain and cooking bananas were determined. Higher GMS concentration and longer whipping
time resulted in lower foam densities. Generally, cooking banana foams showed lower foam density compared to plantain foam.
Lower drying temperatures and concentration of GMS resulted in longer drying time. pH (4.41–4.80), titratable acidity (0.06–0.08),
and water absorption capacity (56.75–64.02%) of the reconstituted pastes varied with commodity, drying temperature, and %GMS
concentration. Fresh and reconstituted pastes showed comparable physical and chemical attributes, while the taste and sensory
attributes of fresh plantain and cooking banana pastes were significantly (p < 0.05) better than those of reconstituted pastes. |
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Keywords: | |
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