Effects of different processing methods on the quality of banana slices

【Objective】To compare the effects of different processing methods on the sensory quality，physical quality，nutritional quality and safety quality of banana slices，to screen out the suitable processing methods for processing banana slices，so as to provide technical support for the deep processing of banana.【Method】Banana slices processed by five methods，namely low temperature vacuum frying，vacuum freeze drying，high temperature frying，hot-air drying and baking were used as raw materials to carry out sensory evaluation，physical properties and nutrient composition analyses and acrylamide content determination. The sensory evaluation was carried out by scoring method；the physical properties were determined by spectrophotometer and mass spectrometer；the microstructure was observed by scanning electron microscope；the nutrient content of banana slices was determined by physicochemical analysis technique；and the acrylamide content was detected by liquid chromatography technique.【Result】Among the banana slices from five different processing methods，the slices processed by low temperature vacuum frying scored the highest，87.00，in sensory evaluation，followed by the ones processed by vacuum freeze drying，with a score of 79.00. Banana slices processed by vacuum freeze drying had the highest L^* value，while the ones processed by low temperature vacuum frying had the highest b^* value. Low temperature vacuum frying and vacuum freeze drying contributed to moderate hardness and crispness，and the banana slices processed by these two methods represented good flavor quality for their moderate sourness and sweetness. These two methods also had the best effect on nutrient retention: the protein content was 3.05% and 5.51%，the Vc content was 33.61 and 30.14 mg/100 g，and the fat content was as low as 16.65% and 14.75%. High temperature frying led to the highest acrylamide content and it was 5614.00 μg/kg，while low temperature vacuum frying and charcoal grilled banana slices contained lower acrylamide content. Scanning electron microscopy results showed that the microstructure of low-temperature vacuum frying and vacuum freeze-drying was fuller，with more and larger pores，giving a better crispness.【Conclusion】 Banana slices processed by low temperature vacuum frying and vacuum freeze drying have the highest sensory evaluation score，and they can retain more nutrients. Among them，low temperature vacuum frying technology is more suitable for mass production of bananas，because of its simple pretreatment and short frying time.