Profiles of prebiotic fructooligosaccharides, inulin and sugars as well as physicochemical properties of banana and its snacks as affected by ripening stage and applied drying methods

Pongmalai, Patsaporn; Devahastin, Sakamon

doi:10.1080/07373937.2019.1700517

Cited by 17 publications

(15 citation statements)

References 26 publications

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“…In addition, the more vivid and intense color of both crisp bananas provided a higher Chroma value of the crisp bananas than those of fresh samples. A similar finding was also reported by Pongmalai, & Devahastin (2020). During drying, the cellular collapse and then released browning reaction substrates (i.e., reducing sugar, amino acid, phenolic compound) which promote both enzymatic and nonenzymatic browning reactions.…”

Section: Resultssupporting

confidence: 91%

“…Thus, a longer drying time also induces thermolabile pigment degradation, thus making to form dark compound in dried product (Prachayawarakorn et al, 2008). Similarly, Pongmalai, & Devahastin (2020) reported that the dried Homthong bananas were noticeably increased a * and b * values as well as decreased L * value as a higher ripening level for raw bananas. Such color parameter change correlated with the darker and more browning of dried banana that processed from the higher ripening level of raw bananas.…”

Section: Resultsmentioning

confidence: 82%

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

Tabtiang

Yodrak

Nimmol

et al. 2022

Food Processing Preservation

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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).

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 82%

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

Tabtiang

Yodrak

Nimmol

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Thus, reducing sugars in dried bananas predominate over nonreducing sugars, as also observed by Da Mota (2005) and Batista et al (2014), resulting in an increase in the sweetness of the product (Sawale, Shendurse, Mohan, & Patil, 2017). Furthermore, hydrolysis of compounds such as starch and fructans during banana drying also occurs, resulting in the formation of simple sugars, as observed by Pongmalai and Devahastin (2020).…”

Section: Resultsmentioning

confidence: 81%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C. Practical Applications Banana is a fruit widely consumed in the world. However, it is very perishable, causing great waste and financial loss. Convective drying is a simple and low‐cost method, widely used in fruit processing to produce new products and extend the shelf life of food. The dried banana is a product of good sensory acceptance and therefore drying is a good alternative for processing the banana pulp. The temperature of the drying air is one of the principal parameters of this process since it influences the drying kinetics and the physicochemical properties of the dry product. Therefore, it is important to study different drying air temperatures to determine the best drying condition for dried banana production, to optimize the dried banana process and properties.

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“…Oligosaccharides are divided into linear oligosaccharides (malto-oligosaccharides, chito-oligosaccharides, and fructo-oligosaccharides) and branched oligosaccharides (isomalto-oligosaccharides, galacto-oligosaccharides, fructo-oligosaccharides, and panose) (Krasnova and Wong, 2019). Oligosaccharides have various effects on physicochemical properties of foods, such as moisture retention, hygroscopicity, viscosity, anti-aging of starch foods, and stability of color (Nakakuki, 2002;Pongmalai and Devahastin, 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Safety through Acute and Subacute Tests of Galacto-Oligosaccharide (GOS)

Baek

Kim

Shin

et al. 2021

Prev. Nutr. Food Sci.

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Acute and subacute toxicity tests were undertaken on a novel galacto-oligosaccharide (GOS) produced from lactose by β-galactosidase derived from Bacillus circulans. Toxicity was evaluated by single dose oral administration (5,000 mg/kg) and was repeated at day 28 (1,000 mg/kg) in male and female Sprague-Dawley rats. In acute toxicity tests, the protein levels of male rats administered GOS showed a significant difference from controls, but remained within the normal range. There were no GOS-related changes in clinical symptoms, weight, food intake, hematology, blood chemistry, relative organ weight, or severe pathology in rats treated with GOS compared with controls. The no observed adverse effect level of GOS was at least 1,000 mg/kg/d in both male and female rats. Bovine-specific genes were not detected in GOS 70%-based products (NeoGOS-P70, NeoGOS-L70, and organic GOS), indirectly showing the absence of an allergen and that products containing GOS 70% are non-toxic and allergen-free.

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Profiles of prebiotic fructooligosaccharides, inulin and sugars as well as physicochemical properties of banana and its snacks as affected by ripening stage and applied drying methods

Cited by 17 publications

References 26 publications

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

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

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Evaluation of Safety through Acute and Subacute Tests of Galacto-Oligosaccharide (GOS)

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