Cover Image

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

Access is limited to UniMAP community.

Saved in:
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
Tags: Add Tag
No Tags, Be the first to tag this record!
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
score 13.214268

Similar Items