NGHIÊN CỨU ĐA DẠNG HÓA CÁC SẢN PHẨM TỪ CHUỐI TIÊU HỒNG TRÊN ĐỊA BÀN HÀ NỘI

Abstract

Pink pepper banana is an exotic fruit of Vietnam with delicious flavor, beautiful yellow
skin and it is favorite by many consumers. However, pink pepper banana is often
eaten fresh, both for domestic consumption and for export. This has led to a surplus in
high season. The research objective is to develop products from pink pepper banana to
improve the value of the fruit. Research results: 1) Applying vacuum frying technology
to create fried banana chips with a bright yellow color, crispy state, 4.2% of moisture,
7.4% of fat content; 2) Applying spray drying technology to create dried banana
powder products with a creamy white color, strong banana aroma, loose and smooth;
humidity of 3.3%; total sugar content of 92.6%; protein content of 1.4%; glucose content
of 94.1%; 3) Applying enzyme technology to create white banana starch products
with characteristic smell of banana starch, loose, dry and smooth powder; humidity of
10.24%; ash content of 0.11%; protein content of 0.12%; starch content of 87.67%.