Optimum condition of producing crisp osmotic banana using superheated steam puffing

摘要

BACKGROUND: Puffing can improve textural property of snacks. Nevertheless, high temperature puffing accelerates non-enzymatic browning reactions. The osmotic treatment using sucrose solution potentially retards the browning, but the high amount of sucrose gain causes hard texture. The objective of this work was therefore to study the effects of osmotic time, puffing time and puffing temperature on banana qualities such as colour, shrinkage and textural property.