EFFECTS OF PHYSIOLOGICAL MATURITY ON THE QUALITY OF SOFT DRIED BAC KAN’S TAY BANANA
Determining the appropriate physiological maturity for soft dried whole fruit of Bac Kan’s Tay banana helps the dried banana to be of good quality. The study was carried out on Tay bananas in Bac Kan at 3 different physiological maturity at 6, 7 and 8 following Anthony Keith Thompson & et.al,. Raw bananas, after removing their peels and pretreating, were soaked in 1% NaCl solution in 15 minutes. The bananas are then dried at 90°C for 2 hours, then dried at 60° C for 23 hours. Initial research shows that at different maturities, the quality of the quality index of different soft- dried bananas, in which at maturity 8 induced 67.4oBx soluble solids content, total sugar content 54.6%, vitamin C 16.1% was higher and significantly different at α = 0.05 comapred with the corresponding indicators at physiological maturities of 6 and 7 and the overall acceptance was 18.4 points, ranking good. Thus, Bac Kan’s Tay banana with physiological maturity 8 is the most suitable for soft-dried banana product.
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