Efeito da composição quimica, origem e grau de maturação sobre cor e acrocanica da banana nanica obtida por secagem HTST.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

In order to be consumed as a snack, crispy dried banana can be produced through the process of drying using high temperature for a short time (HTST - High Temperature Short Time) during the initial stage, followed by drying with an average temperature (50- 70°C). The aim of this study was to evaluate the effect of the chemical composition of banana nanica (Musa acuminata Colla subgrupo Cavendish), which was grown in two different regions and presenting three ripening stages, upon the crispness and color of final product, which was obtained by using a HTST stage at 150°C. The end of the process was pointed by the dried banana water activity being less than 0,3. The fruits were brought from the cities Registro (SP) and Eldorado (SP) and, the ones used had the following ranges of soluble solids content (°Brix): 18,9-19,5; 20,9-21,5 e 22,9-23,5. With bananas presenting the latter two °Brix ranges, dryings were performed in duplicates with bananas from Eldorado, whereas for the fruits originated in Registro, dryings were executed in duplicates using all the three °Brix intervals, comprising the total of 10 runs. The following contents in the raw material were determined: total sugar and reducing sugars, starch, fat, ash and protein, whereas the final product was evaluated by an instrumental texture analysis (maximum force and number of peaks in the force versus time graph obtained in force tests at constant velocity). Moreover, the raw material and final product underwent an instrumental color analysis, in which the parameters a*, b* e L* referred as the CIELAB system, were determined. Generally, the raw material from Eldorado presented higher starch, fat and protein content and less water, and it was also more yellow and darker than the one from Registro. In terms of the development of brown color, structure shrinkage, puffing and darkening, the drying operation that produced a crispy banana with the best quality comprised the following stage sequence: HTST (at 150°C for 18 min) + gradual reduction of temperature (50 min) + drying at 70°C. The total time of this operation until the final product reached aw<0,3 varied from 7 to 9h, and the values obtained for the final aw were between 0,18 and 0,29. The typical texture graphs of the snacks showed several peaks, up to 54, which characterizes crispness. Statistically, the plantation site, ripening stage and total and reducing sugar contents were significant. The color parameters were statistically affected only by reducing sugars and proteins.

ASSUNTO(S)

color drying banana cripness secagem high temperature short time-htst crocanica cor

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