DRYING, COLOUR AND SENSORY CHARACTERISTICS OF ‘BERANGAN’ BANANA (MUSA ACCUMINATA) FLESH DRIED USING A MICROWAVE OVEN
Journal Title: Malaysian Journal of Halal Research Journal (MJHR) - Year 2018, Vol 2, Issue 1
Abstract
The drying characteristics of ‘Berangan’ banana flesh dried under microwave heating were studied in this work. The produced microwave banana chip was then compared with the conventional deep oil fried banana chip in terms of colour and sensory characteristics.‘Berangan’ banana slices with 3 mm thickness were dried using microwave at three power levels of 100, 440 and 1000 W. Shorter drying times were obtained when higher microwave power was applied during drying, where the drying times were found to be 30, 7, 4 min at 100, 440 and 100W. Three different drying models were used to describe the resulting drying curves. The drying rate constant increased from 0.298, 0.4211 and 0.2977 min-1 to 1.8717, 1.9956 and 1.8936 min-1 for the Newton, Page and Henderson and Pabis models when the microwave power used was increased from 100W to 1000W. The best model to represent the drying data obtained in this work was found to be the Page model. In terms of colour, fried banana had a browner, duller colour than microwave dried banana. For sensory evaluation, dried banana chips using microwave at a power level of 440W was the most preferable. It can be concluded microwave dried banana chips showed better results than fried banana chips in terms of colour and sensory characteristics in the range tested in this study.
Authors and Affiliations
H’ng Sin Ying,, Mohd Shamsul Anuar, Mohd Zuhair Mohd Nor
Keywords
Related Articles
- EP ID EP402848
- DOI 10.7508/mjhr.01.2018.10.14
- Views 143
- Downloads 0
DRYING, COLOUR AND SENSORY CHARACTERISTICS OF ‘BERANGAN’ BANANA (MUSA ACCUMINATA) FLESH DRIED USING A MICROWAVE OVEN
The drying characteristics of ‘Berangan’ banana flesh dried under microwave heating were studied in this work. The produced microwave banana chip was then compared with the conventional deep oil fried banana chip in term...
PERFORMANCE OF FRUIT VEGETABLES IN SUMMER UNDER MAHAGONY BASED AGROFORESTRY SYSTEMS
An experiment was conducted at central experimental field of Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka, Bangladesh during March to June, 2016 to evaluate the performance of summer vegetables under...
SCREENING OF LENTIL GERMPLASM AGAINST STEMPHYLIUM BLIGHT BY OBSERVING DISEASE REACTION IN THREE DIFFERENT STAGES
Stemphylium blight of lentil (Stemphylium botryosum) a standout amongst the most vital constraints of lentil production in Bangladesh. An investigation was carried out at the Regional Agricultural Research Station (RARS)...
VENDORS AND CONSUMERS STATUS AND MICROBIOLOGICAL ANALYSIS OF SOME COMMON FAST FOOD ITEMS OF DIFFERENT FAST FOOD RESTAURANTS IN BARISAL CITY
The study was conducted to determine the present status of producer and consumer of fast food restaurant as well as hygienic condition of different types of Fast food items in Barisal city. Total 150 food samples of 10 i...
A FEW WORDS ON BLACK RICE
Flower of the night is what I have named her; the village folk say that she is dark On a cloudy day I saw her in the fields, a dusky girl with the eyes of a deer. She had no veil to hide herself from view, instead her h...