Effect of technological measures on the quality of canned banana desserts

• Autorzy: Jaworska G. , Kmiecik W. , Slupski J.
• Języki publikacji: EN

Abstrakty

EN

The banana fruit (yellow peel with brown flecks) were used for producing canned banana desserts. In first part of the investigation 17 samples were considered for various pre-treatment methods of bananas. Sliced bananas were blanched (at 80-82°C for 120 s) or soaked (24 h) in sugar syrup (10%, 30% and 50%) with L-ascorbic (0.2%) or citric (0.8-1.0%) acids, acid sodium sulphite (0.2%) and calcium chloride (1%). On the basis of the first part of the experiment, the best combinations were selected for further investigation. In the second part of the experiment the determinations concerned the effect of technological measures on the level of physico-chemical indices and on the sensorial traits of the bananas. In this part of investigetion all the applied methods of pre-treatment of banana slices ensure the production of good quality canned products. The applied calcium chloride had the most favourable effect, improving the hardness and sensory quality.

Słowa kluczowe

EN

banana dessert; canning; banana fruit; sensory quality; physicochemical index; soaking; blanching; quality; tinned banana dessert

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue1/food/art-05.html

Twórcy

autor

Jaworska G.

• Agricultural University of Krakow, 122 Balicka, 30-149 Krakow, Poland

autor

Kmiecik W.

autor

Slupski J.

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