(Luận văn thạc sĩ) research on effects of physiological maturity and technology parameters on process of flattened dried banana product

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 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 PART I INTRODUCTION 1.1 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 - 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 1.2 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 1.3 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 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 1.4 Limitations Limitations are expected to be encountered throughout the study: 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 1.5 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 PART II LITERATURE REVIEW 2.1 Introduction to the banana tree 2.1.1 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 main groups [22] Cavendish Cavendish Chuoi Ngu Chuoi Bom Chuoi Ngop Figure 2.1 Classification of banana in Vietnam [22] There are also varieties of “chuoi man” “chuoi la” “chuoi hot” but these varieties are grown a little because of low economic value [22] 2.1.2 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 Trees have 2.5-4.5m 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 2.1.3 Banana ripeness To assess the ripeness of a banana, people often use the PCI banana peel color scale Table 2.1: The relationship between the ripeness and the color of the banana skin PCI Characteristics Totally green Green – trace of yellow More green than yellow More yellow than green Green tip All yellow Yellow, flecked with brown More flecked with brown than yellow Figure 2.2: The relationship between the ripeness and the color of the banana skin [16] 2.1.4 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 Table 2.2: The nutritional composition of bananas (per 100gr) [17] Nutrional value Green banana Ripe banana Water (gr) 72.4 68.6 – 78.1 Protein (gr) 1.1 1.1 – 1.78 Gluxit (gr) 25.3 19.33 – 25.8 Fat (gr) 0.3 0.016 – 0.4 Calcium (mg) 11.0 3.2 – 13.8 Phosphorus (gr) 28.0 16.3 – 50.4 Besides, bananas are also good for the gut and digestive system Ripe bananas are a good source of prebiotics Bananas can also provide a temporary supply of electrolytes such as potassium, which helps regulate heart rate and water balance in the body A medium-sized banana provides about 3g of fiber, equivalent to 10% of the daily requirement Fiber brings many benefits, such as helping the colon to function well, maintaining the balance of cholesterol and blood pressure, reducing inflammation, Usually, fiber-rich foods help the body feel full quickly, thereby eating less can reduce energy intake, supporting weight in the loss process 2.1.5 The economic value of bananas Bananas are one of the most important tropical fruits of economic significance According to the latest data from 2017 by FAO, about 5.6 million hectares of land is devoted to banana production globally Overall, the banana industry has achieved the rapid improvements in yield, with average yield increasing from about 14 tons/ha in 1993 to 20 tons / in 2017 (FAO, 2018) Banana tree has long been a familiar crop to the Vietnamese people The banana is considered as a favorite agricultural product with domestic and foreign consumption market The current price of banana for domestic consumption is 5,000-6,000 VND / kg In addition, bananas are widely exported to China and Europe, bringing a large source of foreign currency to the country Therefore, from the Northern Midlands and Mountains provinces to the Southern Delta, the banana growth’s area has been expanded Bananas are not only grown in small dispersions, but also grown relatively concentrated in an area of tens of hectares [9] 2.1.6 Products made from bananas In addition to consuming fresh bananas, Vietnamese people have long been known to process fresh bananas into many different products to enhance the value of goods based on available raw materials, helping farmers have a stable income To maximize the benefits of the banana tree, people can use the banana stalks to make products such as mats, paper and laminate, handicrafts, etc [22] by-products in agriculture, but these unique products have high applicability, and are somewhat effective The banana can be used to make many different products such as dried banana, banana jam, banana wine, banana juice, banana powder, In which, the flattened dried bananas have become a potential commodity Energy brings a stable source of income for people, is a specialty of many regions and is valuable not only within the country but also for exporting 2.2 Production and consumption of dried fruit products in Vietnam According to data from the international business monitoring organization (BMI), the food and beverage industry in Vietnam has achieved a compound growth of 9.43% In which, especially dried agricultural products with the growth rate of 2030% This shows that it is an extremely potential commodity Currently, Asia is still the main export market for Vietnamese dried fruits such as Taiwan, Japan, Singapore, Indonesia, Thailand and China Of which, nearly 80% of the dried fruits of Vietnam are sold to China According to the statistics of the Ministry of Industry and Trade, in the first nine months of 2013, the export turnover of dried fruits and vegetables to China was estimated at more than US $225 million, an increase of over 43% over the same period, far exceeding the ranking market two is Japan and third is the US Now, the market for dried fruits is a potential market not only at home but also abroad such as banana, jackfruit, longan products Especially bananas which is a popular fruit grown, associated with Vietnamese people 2.3 Technology for preserving and processing bananas after harvest Bananas are a fruit of high economic benefits, but due to their perishable nature, post-harvest preservation of bananas is extremely important It directly affects the selling price of bananas and determines the success of the crop During transport and storage, bananas can be infected by microorganisms (anthrax, black stalks, stem rot ) In order to prolong the shelf life of fresh bananas, first measures prevent diseases such as disinfection by physical and chemical methods which are required before longterm storage The popular postharvest banana preservation techniques in Vietnam today includes: cold storage, chemical treatment (most commonly treatment with Topsin M500 SC) and irradiation [10] In addition to preserve fresh bananas, post-harvest banana processing methods also help to preserve bananas for longer, keep their nutrient content and serve the import and export of food when conditions are not suitable for them The popular banana products in Vietnam today can be mentioned as dried banana, banana jam, banana wine, banana juice, banana powder… In particular, flattened dried bananas not only overcome the disadvantages of quickly spoiling bananas but also bring many outstanding advantages such as: - The dry matter content of the drying product is higher than the fresh product at the same weight - Strong taste and create new feelings for consumers - Reducing moisture so storage time is prolonged 2.5 The process of producing flattened dried bananas According to reference as well as practical observation, the basic stages in the manufacturing process of handmade flattened dried bananas are carried out in the following stages: Banana Selective Peel Shaping Dry Vacuum packing Figure 2.3 Process of processing flexible dried flattened bananas Above is the process of processing flattened dried bananas (also known as dried banana) in some craft villages such as Tran Hoi (Ca Mau), Loc Yen (Quang Nam) Through the diagram, it can be seen that the handcrafted flattened dried bananas with drying technology are relatively simple, not require modern machinery and • Overall acceptance - Color - Flavor 38 - Taste - Structure Effects of physiological maturity on banana processing in Bac Kan province • Effects of maturity on quality of Bac Kan’s flattened dried bananas - Water 39 - Total soluble solid - Total organic acid content • Overall acceptance - Color 40 41 - Taste - Flavor 42 - Structure Effects of pretreatment method on the quality of Bac Kan’s flattened dried bananas 3.1 Effects of pre-treatment solutions on the quality of Bac Kan’s flattened dried bananas - Water 43 - Total soluble solid - Total organic acid content • Overall acceptance - Color 44 - Flavor 45 Taste - Structure 3.2 Effects of concentration of pretreatment solution on quality of flattened dried bananas • Water 46 • Total soluble solid  Total organic acid content 47 • Overall acceptance - Color - Flavor 48 - Taste - Structure 49 Appendix 2: Experimental images Image 1: Bananas in the area of Bac Kan province Image 2: Bananas after hour of drying Image 3: Flattened dried bananas after hour of drying Image 4: Dried bananas to constant mass to determine moisture content Image 5: Titration of total organic acid in flattened dried bananas 50 Image 6: Flattened dried banana vacuum packaging Appendix 3: Sensory evaluation form SENSORY EVALUATION ASSESSMENT FOR FLATTENED DRIED BANANA PRODUCT Name: Gender: Male Female Evaluation Date: Directions: You will get encoded flattened dried banana samples Try each sample from left to right and rate your preference for them on the scale below Record your answers by recording a score (from 0-5) in each respective indicator box Table 1: The rating scale of sensory evaluation of flattened dried bananas Score Color Brown cockroach wing, with a luster Flavor Unique flavor, no strange smell Taste Characteristic sweetness, not acrid, not sour Structure Soft state, evenly flexible, the surface is slightly sticky, not dry at the edges Soft state, flexible, Yellow-brown cockroach wing, with a luster Fragrant, no Sweet, mild strange smell acrid taste the surface is slightly sticky, slightly dry at the edges Moderate Light brown, with a light luster Good smell sweetness, Soft, mild flexible, mild acrid slightly dry at the taste with a edges little sour 51 Light yellow, has some reddish Light sweet, slightly sour, Mild fragrance streaks acrid Red brown with many reddish No fragrance streaks Mild hard, dry at the edges Not sweet, Hard, , dry at the acrid, sour edges No fragrance, strange odor Darkness Bitter, sour, (burnt odor or strange taste sour smell caused Deformed, dry hard by fermentation) Table 2: Sensory evaluation score for each criteria of flattened dried bananas product in the form of Bac Kan Evaluation score Comment Sample Color Flavor Taste 52 Structure ... maturity of raw banana suitable for processing flattened dried bananas Content 3: Studying the effects of some browning treatment on flattened dried bananas Content 4: Proposing the production process. .. dried bananas 14 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... the quality of flattened dried bananas of Bac Kan Table 4.5: Effects of types of pretreatment solutions on the quality of flattened dried bananas Criteria CT CT9 Water concentration (%) 8.30a