Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas

Abstract

Banana is one of the top commercial fruit in the global market (Aurore, Parfait, & Fahrasmane, 2008). In Thailand, Namwa banana (Musasapientum Linn. [ABB group]) and Homthong banana (Musaacuminata [AAA group]) are widely processed as crispy banana snacks using hot-air drying at low temperature (<50°C) as the typical drying technique. However, this method causes high volumetric shrinkage (Hofsetz et al., 2007) leading to a dense internal structure with a lower crispness level (Paengkanya et al., 2015).