A Study of Physical Properties of Roasted Bananas Using Heat from Far-Infrared Rays and Sensory Evaluation of Roasted Bananas

Abstract

          This research aimed to study the physical properties in terms of color and hardness of roasted bananas using heat from far - infrared rays and to assess the sensory quality of roasted bananas. The rotating bananas roaste r using heat from far-infrared rays heat had controlled the air temperature at the outlet pipe of  120 ^oC and the rotational speeds of roasted bananas at 4,  8, and  12 rpm.  The bananas were roasted until the moisture content of the bananas was lower than 53%  wet basis.  From the results of the experi ment, it was found that the rotational speeds of roasted bananas at 4, 8, an d 12 rpm had no significant effect on the color value (L a and b-values) and hardness value (P>0.05).  The roasted bananas in the market had significan tly lower lightness  (L-value) but higher redness (a-value) and hardness val ue than those in this study (P0.05).  To assess the sensory quality of roaste d bananas,   it was found that the roasted bananas in this study had higher sensory scores for color, appearance, flavor, texture (softness),  and overall preference than those in the market. The roasted bananas in this study rec eived  the  sensory  score  for overall preference from like moderately until very much.