Production Technology of Dried Banana : Research and Technology Transfer
Research Title : Production Technology of Dried Banana : Research and Technology Transfer
Researcher : Busarakorn Mahayothee, Arunsri Leejeerajumnean, Eakaphan Keowmaneechai, Parinda Penroj, Pramote Khuwijitjaru, Bhundit Innawong, Winyu Chokerungkarn, Sinee Nongtaodum, Prasong Siriwongwilaichat and Suched Samuhasaneetoo
Office : Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Sanamchandra Palace, Nakorn Pathom
Year : 2006
Abstract
Despite a long time production and distribution in Thailand, dried bananas locally available are still varied in quality and hygiene. It is still perceived by consumers as unreliable quality in terms of product safety and good manufacturing practice (GMP), leading to limited export market. However, low geade dried bananas could be developed as value-added products to minimize waste and profit to producers. Therefore, the objective of this study was to establish and transfer technical knowledge of dried banana production with green house solar dryer to obtain product quality that meets GMP standard with minimum waste residuals from low grade product. This project was in participation with occupational promotion group under the Royal Initiative of HRH Princess Maha Chakri Sirindhorn’s Project at Suanpueng, Ratchaburi. The current dried banana product of this group is available in Phufah shop under “Klauy Ana Mai” brand and in Romfah shop (Silpakorn University) under “Klauy Saeng” brand. According to microbial inspection of the dried banana samples produced by Suanpueng occupational promotion group, it was found that the total plate count was less than 103 CFU/g, yeast and moulds was less than 100 CFU/g, which was considered sufficiently low and safe for consumption. The shelf-life of product in aluminium foil pack was about 2 months with relatively low microorganisms and no dark color when compared with control sample. From the surveys with 425 consumers, it was found that most people liked dried banana made of “Nam Wah” variety (Musa sapientum, L.) (76.2%), with flat shape (77.9%), slightly firm texture (42.8%), moderately sweet (76.0%). Most people took 3-4 whole fruits of dried banana at each time (45.4%). The quality aspects deserving improvement included cleanness (29.4%), taste (23.5%), colour (10.4%) and moisture on product surface (10.0%), respectively. Intermittent drying process is necessary for dried banana production due to the influence of drying time, resting process and fruit stacking on product appearance. The long resting process caused dried banana more brown color than long drying time. Nevertheless, the optimum and consistent brown colour is desirable in the product which can be controlled by stacking process. The upgrading of low grade dried banana could be done by adding in gummy jelly at 37.5% to produce satisfactory appearance, banana pulp distribution, colour and flavor.
Keywords : dried banana, drying, packaging, gummy jelly, quality