THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURAL AND FORESTRY TRAN THI THANH TAM RESEARCH ON EFFECTS OF PHYSIOLOGICAL MATURITY AND TECHNOLOGY PARAMETERS ON PROCESS OF FLATTENED DRIED BANANA PRODUCT BACHELOR THESIS Study Mode: Full-time Major: Food Technology Faculty: International Programs Office Batch: K48 Thai Nguyen, December 2020 Luan van ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Tran Thi Thanh Tam Student ID DTN1654290003 Thesis Title Research on effects of physiological maturity and technology parameters on process of flattened dried banana product Supervisor (s) Ms. Trinh Thi Chung Supervisor’s Signature Abstract: Determining physiological maturity and technology parameters of Tay bananas in Bac Kan which is suitable for the process of produce flattened dried bananas. This study was conducted on 3 different maturity levels of 6, 7, 8 (according to the PCI), treated with different solution (water, Citric acid, NaCl) at different concentration. Then continue to be pressed in circular molds with 10cm diameter, 3mm thickness and being dried in 5 different drying recipes.
Initial research has shown that the optimal banana maturity was 8 on the scale of PCI, the suitable drying mode for the production process of dried flattened bananas is (90°C / 1h -> 80oC / 6h -> 70oC / 1h) and the browning treatment method is soaking the sample with NaCl 1.5% solution in 15 minutes. Keywords: banana, technology parameters, physiological maturity, flattened dried bananas Number of pages: 59 Date of Submission: i Luan van ACKNOWLEDGEMENT First of all, I would like to thank the Board of Directors of Thai Nguyen University of Agriculture and Forestry, related departments, Office of Advanced Programs of Thai Nguyen University of Agriculture and Forestry for teaching and guiding me to have knowledge today. In order to complete this graduation thesis, besides my own efforts I have still received much help from individuals and groups. I would like to express my deep gratitude to Master Trinh Thi Chung- Faculty of Biotechnology - Food Technology, who enthusiastically instructed and created the best conditions for me to complete this graduation thesis.
I also would like to express my sincere thanks to the teachers of Thai Nguyen University of Agriculture and Forestry for helping me to complete this graduation thesis. I would like to sincerely thank you for your help in the group of students who interns at the laboratory of the Faculty of Biotechnology - Technology and Technology for helping me throughout the project implementation. I would like to thank the Faculty of Biotechnology - Biotechnology for providing the internship place for me to complete my graduation thesis. Despite great efforts, the graduatation thesis may be unable to avoid its shortcomings.
I hope to receive your valuable sharing and comments from teachers and friends. Thai Nguyen, December 2020 Student Tran Thi Thanh Tam ii Luan van TABLE OF CONTENT ABSTRACT. ii TABLE OF CONTENT .iii List of Figures. v List of Tables.
vi List of Abbreviations. vii List of Abbreviations. Error! Bookmark not defined. Introduction to the banana tree.
Origin and classification of banana tree. Morphological characteristics of the flattened dried Bac Kan. The nutritional value of bananas. The economic value of bananas.
Products made from bananas. Production and consumption of dried fruit products in Vietnam. Technology for preserving and processing bananas after harvest. The process of producing flattened dried bananas.
Some methods of drying bananas. Browning during banana processing and storage. Factors influencing browning in the processing of flattened dried bananas. Effect of temperature on drying.
Effects of enzymes in bananas. 11 iii Luan van 2. Researches on methods to deal with browning in banana preservation and processing. Study location and time.
Equipment, tools and chemicals material. Experimental layout method. Methods of analysis of research criteria. Data processing methods.
Influence of drying regime on quality of dried flattened bananas in Bac Kan. Effects of ripeness on quality of Bac Kan bananas. Influence of pretreatment method on product quality of flattened dried bananas of Bac Kan. Effects of solution concentration on the product quality of flattened dried bananas of Bac Kan.
DISCUSSION AND CONCLUSION. Conclusion and suggestion. 35 iv Luan van LIST OF FIGURES Figure 2. Classification of banana in Vietnam [22] .2: The relationship between the ripeness and the color of the banana skin [16].
Process of processing flexible dried flattened bananas. Dried bananas at maturity 6. Dried bananas at maturity 7. Dried bananas at maturity 8.
Bananas were treated with Water. Bananas were treated with Citric Acid. Bananas were treated with NaCl. Bananas treated with NaCl 0.
Banana treated with NaCl 1%. Bananas treated with NaCl 1. Bananas treated with NaCl 2%. Diagram of proposed process for dried flattened banana.
32 v Luan van LIST OF TABLES Table 2.1: The relationship between the ripeness and the color of the banana skin .2: The nutritional composition of bananas (per 100gr) [17] .1: Equipment and tools used in research .3: Different drying recipe for flattened dried bananas .4: Different pre-treatment solution for dried flattened bananas .5: Standards regulating product quality .6: The importance level for the evaluation criteria .1: Effect of drying regime on the quality of dried flattened bananas.2: Effect of drying regime on overall acceptance of flattened dried bananas .3: Effect of ripeness on the quality of flattened dried bananas .4: Effect of ripeness on overall acceptance of flattened dried bananas .5: Effects of types of pretreatment solutions on the quality of flattened dried bananas .6: Effects of types of pretreatment solutions on overall acceptance of flattened dried bananas .7: Effects of concentration of pretreatment solution on overall acceptance of flattened dried bananas. 28 vi Luan van LIST OF ABBREVIATIONS ANOVA : Analysis of variance PCI : Peel color index FDA : The Food and Drug Administration TSS : Total Soluble Solids FAO : Food and Agriculture Organization PPO : Enzyme Polyphenol oxydase PO : Proxydaza PY : Polyphenoloxylaza BMI : Business Monitor International vii Luan van PART I. Research rationale Fruit has been identified as a very important part of the human diet. Vitamins, minerals, fiber, water and other nutrients have found in fruit, they are very essential for a balanced diet and healthy lifestyle.
Vietnam is a tropical country which famous for its variety of fruits. In particular, bananas are a popular fruit in Vietnam. The bananas are commonly grown in all country: such as “chuoi tieu” (short, small, high), “chuoi bom”,. Lots of research have shown the benefits of bananas for human health.
However, bananas are often difficult to store for a long time after harvesting due to their perishable nature. Harvesting bananas is very important because, it directly affects the selling price of the product that determines the success of the crop. However, bananas have a short crop, the time from flowering to harvest is within 3 - 4 months, so in order to improve the harvest efficiency and ensure the quality of bananas, and simultaneously diversify food products range to improve the value of bananas. Some popular products were made from bananas are as dried banana, banana jam, banana wine, banana powder.
Currently, dried bananas in particular are more favored, but most of them are in flexible whole fruit, with 20-25% moisture content, making it difficult for commercial preservation. This research, conducted experriment on making and producing flattened dried with 10% moiture content, which help to not only diversify banana products, but also improve storage life due to lower moiture content. Research’s objectives Studying on the effect of physiological maturity of bananas and some technical parameters in the drying process of flattened dried bananas for Tay cutivar in Bac Kan province, then proposing a procedure for the flattened dried bananas at laboratory scale. Research’s content Content 1: Standardizing drying mode suitable for flattened dried bananas Content 2: Determining the physiological maturity of raw banana suitable for processing flattened dried bananas 1 Luan van Content 3: Studying the effects of some browning treatment on flattened dried bananas Content 4: Proposing the production process of flattened dried bananas in the form of Bac Kan 1.
Limitations Limitations are expected to be encountered throughout the study: 1. The number of devices is limited, so some experiments with repeated devices are easy to overlap with the experiments of other students, which can affect the progress of the experiment. Due to time limitation, therefore effectiveness of preservation for long has not checked yet. The specialized language in English of mine is limited.
It is predicted that there will be some rooms needed to be improved and corrected 1. Meaning This report helps to determine the most suitable conditions for a high quality flattened dried banana product. Based on that, we can propose a plan to complete the manufacturing process of producing flattened dried bananas. 2 Luan van PART II.
Introduction to the banana tree 2. Origin and classification of banana tree Banana tree (scientific name: Musa sinensis) belongs to the family Musaceae, the order Scitamineae is derived from two sources of wild banana: Musa acuminata and Musa balbisiana. According to botanists, the Musaceae family is native to Indochina Indonesia, the Philippines, Japan and the islands of the Pacific. Currently, bananas were grown in 120 countries which are considered the second most produced fruit in the world after oranges.
The banana exporting industry is considered as an important source of income for several countries in the Americas, Latin America, Southeast Asia and Africa (Ludivine Lassois et al, 2010). In Vietnam, bananas were planted with many varieties, they have become specialties for the region. However, the quality and yield of bananas in each region is not the same. Based on morphological characteristics, Vietnamese banana varieties can be divided into 5 main groups [22] Cavendish Cavendish Chuoi Bom Chuoi Ngu Chuoi Ngop Figure 2.
Classification of banana in Vietnam [22] 3 Luan van There are also varieties of “chuoi man” “chuoi la” “chuoi hot”. but these varieties are grown a little because of low economic value [22] 2. Morphological characteristics of the flattened dried Bac Kan Banana tree is a long-standing crop of the locality, easy to grow and suitable for the climatic and soil conditions of Bac Kan province.5m hight, green stalks, long leaves wide, the underside of the leaves often has a white chalk layer. The leaf base is heart-shaped, the leaf stalk is round, still open.
The planting season is one year but best planted in July or early August to ensure harvest in the summer (before the rainy season). The total time from planting to flowering is about 6-10 months and from flowering to harvesting is about 60 - 90 days. The banana leaves into a bunch, each floor is called a bunch with 15-20 fruits, and each room has 3-20 bunches. The litter is generally called a single chamber, weighing 30-50kg.
Banana ripeness To assess the ripeness of a banana, people often use the PCI banana peel color scale.1: The relationship between the ripeness and the color of the banana skin PCI Characteristics 1 Totally green 2 Green – trace of yellow 3 More green than yellow 4 More yellow than green 5 Green tip 6 All yellow 7 Yellow, flecked with brown 8 More flecked with brown than yellow 4 Luan van Figure 2.2: The relationship between the ripeness and the color of the banana skin [16] 2. The nutritional value of bananas Bananas are a nutrient-dense fruits, and one banana contains 100-125 kcal. Bananas also contain a lot of vitamins, although lower in content than other fruits (carotene, vitamins B1, C, panthotenic acid, folic acid, inositol), in addition to mineral salts, pectin and polyphenol compounds [1]. In addition, minerals in bananas are also account for significant amounts.2: The nutritional composition of bananas (per 100gr) [17] Nutrional value Green banana Ripe banana Water (gr) 72.