Assessment of banana chips production at different maturity stages of banana using microwave drying

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Bibliographic Details
Main Author:	Siti Amira Farhana, Umor
Other Authors:	Aimi Athirah, Aznan
Format:	Learning Object
Language:	English
Published:	Universiti Malaysia Perlis (UniMAP) 2021
Subjects:	Banana chips Microwave drying Dried snacks Banana chips > Production
Online Access:	http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73697
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Institution:	Universiti Malaysia Perlis
Language:	English

id	my.unimap-73697
record_format	dspace
spelling	my.unimap-736972022-01-25T02:27:42Z Assessment of banana chips production at different maturity stages of banana using microwave drying Siti Amira Farhana, Umor Aimi Athirah, Aznan School of Bioprocess Engineering Banana chips Microwave drying Dried snacks Banana chips -- Production Access is limited to UniMAP community. Banana chips are commonly known as one of the popular dried snacks preferred by the consumers in Malaysia. Banana chips can be produced either by deep frying the banana in the palm oil, or it can be cooked using microwave drying. However, as far as our knowledge concerns, the proper practices in processing the banana chips in the industry are still lacking. A wholly concept of this study is to improvise the quality of end product of the banana chips production. The aims of this study are to analyze the physical properties, chemical properties and sensory evaluation of banana chips produced from different maturity stages of Pisang Awak using microwave drying. In this study, the technique used to produce the banana chips is the microwave heating where banana chips produced using microwave technique tend to be crispier and nonoily which is more healthy. Besides, from collecting the data and conducting the analyses, the best maturity stage of banana to produce banana chips has been assessed. From the result, it was found that microwave dried banana chips at stage 2 was the most desirable as compared to banana chips at stage 1 and stage 3. 2021 2022-01-25T02:27:42Z 2022-01-25T02:27:42Z 2017-06 Learning Object http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73697 en Universiti Malaysia Perlis (UniMAP)
institution	Universiti Malaysia Perlis
building	UniMAP Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Perlis
content_source	UniMAP Library Digital Repository
url_provider	http://dspace.unimap.edu.my/
language	English
topic	Banana chips Microwave drying Dried snacks Banana chips -- Production
spellingShingle	Banana chips Microwave drying Dried snacks Banana chips -- Production Siti Amira Farhana, Umor Assessment of banana chips production at different maturity stages of banana using microwave drying
description	Access is limited to UniMAP community.
author2	Aimi Athirah, Aznan
author_facet	Aimi Athirah, Aznan Siti Amira Farhana, Umor
format	Learning Object
author	Siti Amira Farhana, Umor
author_sort	Siti Amira Farhana, Umor
title	Assessment of banana chips production at different maturity stages of banana using microwave drying
title_short	Assessment of banana chips production at different maturity stages of banana using microwave drying
title_full	Assessment of banana chips production at different maturity stages of banana using microwave drying
title_fullStr	Assessment of banana chips production at different maturity stages of banana using microwave drying
title_full_unstemmed	Assessment of banana chips production at different maturity stages of banana using microwave drying
title_sort	assessment of banana chips production at different maturity stages of banana using microwave drying
publisher	Universiti Malaysia Perlis (UniMAP)
publishDate	2021
url	http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73697
_version_	1729704625923162112

Assessment of banana chips production at different maturity stages of banana using microwave drying

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