Assessing properties of solar-dried banana with white chocolate coating
Banana is one of the most prevalent tropical fruits, renowned for its nutritional and energetic value. Drying bananas prolongs their shelf life, reduces weight, conserves storage space, and controls enzymatic reactions that lead to banana degradation. Drying also enhances sensory attributes such as...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/10/bioconf_safe24_01001.pdf |
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| author | Warsiki Endang Hanniyah Chairunnisah Putri Suparno Ono Taksaudom Nuraemon Rardniyom Chananpat |
| author_facet | Warsiki Endang Hanniyah Chairunnisah Putri Suparno Ono Taksaudom Nuraemon Rardniyom Chananpat |
| author_sort | Warsiki Endang |
| collection | DOAJ |
| description | Banana is one of the most prevalent tropical fruits, renowned for its nutritional and energetic value. Drying bananas prolongs their shelf life, reduces weight, conserves storage space, and controls enzymatic reactions that lead to banana degradation. Drying also enhances sensory attributes such as flavor and texture. Producing solar-dried banana coating with fancy flavors is an innovation in banana product processing, especially with white chocolate coating. However, the coating made from white chocolate mixed with various flavors has a problem with its viscosity, and this type of chocolate is considered not heat resistant enough, leading to melting in most tropical temperatures, such as those in Thailand. Therefore, four components were incorporated into the mixture of white chocolate coating to improve its quality. Palm Kernel Oil (PKO), Palmitic Acid (PA), Cocoa Butter (CB), and Soy Lecithin (SL) were added to enhance the coating's properties. The results showed that CB had the best viscosity at 9600 cP, a slightly lower melting point at 29.01°C, and a hardness measurement of 152 g. These modifications proved proper components to stabilize the coating under high temperatures, making it suitable for tropical climates. Further research is needed to produce a heat-resistant white chocolate coating, ensuring it maintains its integrity and desirable properties during storage and transportation in hot conditions. Additionally, consumer preferences and sensory evaluations must be considered to ensure that the modified white chocolate coating meets taste and texture expectations while providing the necessary heat resistance. |
| format | Article |
| id | doaj-art-d1121df739da4d81b51731c058e26061 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-d1121df739da4d81b51731c058e260612025-02-07T08:20:35ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011590100110.1051/bioconf/202515901001bioconf_safe24_01001Assessing properties of solar-dried banana with white chocolate coatingWarsiki Endang0Hanniyah Chairunnisah Putri1Suparno Ono2Taksaudom Nuraemon3Rardniyom Chananpat4Department of Agroindustrial Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University (IPB University)Department of Agroindustrial Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University (IPB University)Department of Agroindustrial Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University (IPB University)Hillkoff Company Ltd.Department of Food Science, Faculty of Engineering and Agro-Industry, Maejo UniversityBanana is one of the most prevalent tropical fruits, renowned for its nutritional and energetic value. Drying bananas prolongs their shelf life, reduces weight, conserves storage space, and controls enzymatic reactions that lead to banana degradation. Drying also enhances sensory attributes such as flavor and texture. Producing solar-dried banana coating with fancy flavors is an innovation in banana product processing, especially with white chocolate coating. However, the coating made from white chocolate mixed with various flavors has a problem with its viscosity, and this type of chocolate is considered not heat resistant enough, leading to melting in most tropical temperatures, such as those in Thailand. Therefore, four components were incorporated into the mixture of white chocolate coating to improve its quality. Palm Kernel Oil (PKO), Palmitic Acid (PA), Cocoa Butter (CB), and Soy Lecithin (SL) were added to enhance the coating's properties. The results showed that CB had the best viscosity at 9600 cP, a slightly lower melting point at 29.01°C, and a hardness measurement of 152 g. These modifications proved proper components to stabilize the coating under high temperatures, making it suitable for tropical climates. Further research is needed to produce a heat-resistant white chocolate coating, ensuring it maintains its integrity and desirable properties during storage and transportation in hot conditions. Additionally, consumer preferences and sensory evaluations must be considered to ensure that the modified white chocolate coating meets taste and texture expectations while providing the necessary heat resistance.https://www.bio-conferences.org/articles/bioconf/pdf/2025/10/bioconf_safe24_01001.pdf |
| spellingShingle | Warsiki Endang Hanniyah Chairunnisah Putri Suparno Ono Taksaudom Nuraemon Rardniyom Chananpat Assessing properties of solar-dried banana with white chocolate coating BIO Web of Conferences |
| title | Assessing properties of solar-dried banana with white chocolate coating |
| title_full | Assessing properties of solar-dried banana with white chocolate coating |
| title_fullStr | Assessing properties of solar-dried banana with white chocolate coating |
| title_full_unstemmed | Assessing properties of solar-dried banana with white chocolate coating |
| title_short | Assessing properties of solar-dried banana with white chocolate coating |
| title_sort | assessing properties of solar dried banana with white chocolate coating |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/10/bioconf_safe24_01001.pdf |
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