Abstract
Contents of fructooligosaccharides and inulin along with those of selected sugars in fresh banana of different ripening stages were first determined. Banana was then processed into snacks either by hot air drying (HD) or low-pressure superheated steam drying (LPSSD). Selected physicochemical properties of both fresh banana (moisture content, water activity, flesh-to-peel ratio, total soluble solids content, pH, titratable acidity and firmness) and its snacks (microstructure, texture and color) were investigated. Fresh banana of ripening stage 5 exhibited higher fructooligosaccharides, inulin and sugar contents; its snacks also possessed maximum fructooligosaccharides and inulin contents. Drying methods did not have any significant effect on the contents of these prebiotics. Although snacks from banana of ripening stage 5 possessed higher sugar contents, such contents, when snacks are consumed at the recommended amount, are still lower than the recommend daily intake. Stage-5 LPSSD snack exhibited better texture and color than its HD counterpart, so the former has a potential of being a prebiotic-based snack.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
