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Title: Dehydrated banana product
Abstract:
This invention provides a process for preparing a dehydrated banana which comprises slicing the fruit of a ripe banana along its length from 1 to 3 times to form lengthwise peeled banana slices having the carpel region exposed along their length, contacting the slices with steam to increase the temperature of the interior of the slices up to about 85.degree.C to 95.degree.C and maintaining that temperature for about 1/2 to 4 minutes, and dehydrating said steam blanched slices at a temperature from 50.degree.C to 65.degree.C to reduce the moisture content of the banana slices to less than about 20%. The slices are contacted with steam before they are substantially discolored due to enzymic discoloration. The product obtained thereby retains a substantial portion of the characteristic cellular structure of the banana, is substantially free of enzymic discoloration, has a water activity of less than about 0.6, and is rehydratable to yield a product with an appearance, texture, color, aroma and flavor similar to that of fresh ripe banana pulp. The dehydrated product retains those properties for at least 3 months under normal storage conditions.
Other info: Inventors: Luh, Nancy N. R. (Cambridge, MA, US) Palmer, James K. (Sharon, MA, US) Application Number: 508186 Filing Date: 1974-09-23 Publication_date: 1976-08-10 Assignee: Massachusetts Institute of Technology (Cambridge, MA) Primary Class(es): 426/640 Other Classes: US Patent Ref:
Other Refs: Other References: Brekke et al., "Food Technology," vol. 21, 1391, Oct. 1967, pp. 101-105. | |