Tabtiang Surapit, Prachayawarakorn Somkiat, Soponronnarit Somchart
Department of Social and Applied Science, College of Industrial Technology, King Mongkut's University of Technology North Bangkok, Pracharat 1 Road, Bangsue, Bangkok 10800, Thailand.
Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung Khru, Bangkok 10140, Thailand.
J Sci Food Agric. 2017 Mar;97(4):1244-1251. doi: 10.1002/jsfa.7857. Epub 2016 Aug 5.
Puffing can improve textural property of snacks. Nevertheless, high temperature puffing accelerates non-enzymatic browning reactions. The osmotic treatment using sucrose solution potentially retards the browning, but the high amount of sucrose gain causes hard texture. The objective of this work was therefore to study the effects of osmotic time, puffing time and puffing temperature on banana qualities such as colour, shrinkage and textural property.
The experimental results showed that puffing temperature, puffing time and osmotic time significantly affected colour, shrinkage and textual properties.
The optimisation using response surface methodology was used for a trade-off between colour and textural properties. To obtain a good quality product, the puffed osmotic banana should be operated at the osmotic time of 43 min and puffing temperature of 220 °C and puffing time of 2 min. © 2016 Society of Chemical Industry.
膨化可改善零食的质地特性。然而，高温膨化会加速非酶促褐变反应。使用蔗糖溶液进行渗透处理可能会延缓褐变，但大量蔗糖的渗入会导致质地变硬。因此，本研究的目的是探讨渗透时间、膨化时间和膨化温度对香蕉品质（如颜色、收缩率和质地特性）的影响。
实验结果表明，膨化温度、膨化时间和渗透时间对颜色、收缩率和质地特性有显著影响。
采用响应面法进行优化，以在颜色和质地特性之间进行权衡。为获得高质量产品，膨化渗透香蕉的操作条件应为渗透时间43分钟、膨化温度220℃和膨化时间2分钟。© 2016化学工业协会。
