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Appropriate stage of ripeness and time for vacuum frying of cultivated banana |
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| รหัสดีโอไอ | |
| Creator | 1. Lakkana Pitak 2. Saree Wongpichet |
| Title | Appropriate stage of ripeness and time for vacuum frying of cultivated banana |
| Publisher | Faculty of Engineering, Khon Kaen Univeristy |
| Publication Year | 2557 |
| Journal Title | KKU Engineering Journal |
| Journal Vol. | 41 |
| Journal No. | 1 |
| Page no. | 119-126 |
| Keyword | Vacuum Fry,Cultivated Banana, Ripness Stage |
| ISSN | 0125-8273 |
| Abstract | This paper aims to study appropriate ripeness of cultivated banana and time period for vacuum fry. Sliced bananas of thickness 1-2 mm were fried at temperature 130 ๐C under vacuum condition. The samplings were done at 3 level of ripeness; 1) raw banana, 2) the first day of ripeness, 3) the second day of ripeness. In addition 5 levels of fried period were set; 6, 8, 10, 12, 14 min. The raw banana fried for 12 min shown the best result. The products have a crisp texture, appropriate hardness and toughness, standard moisture and color with the most acceptance by consumers. |
