Effect of stage of maturity and frying time on the quality of banana springs

Rezaul S. M. Karim, . and Noorjanna Rahmatullah, . and Mariam Firdaus Mad Nordin, . and S. M. Ataul Karim Rajin, . Effect of stage of maturity and frying time on the quality of banana springs. pp. 1097-1110. ISSN 1511-3701

Banana springs are a new snack food similar to banana chips. This study focuses on the quality improvement of banana springs. The effects of stage of maturity and time of frying on the quality of banana springs prepared from two varieties namely Musa acuminata Colla cv. Berangan and Musa paradisiaca L. cv. Nangka were evaluated. Five stages of maturity i.e. i) mature ii) early ripening iii) intermediate ripening iv) ripe and v) overripe were used in the trial. The total soluble solid (TSS) of two varieties at different maturity stages was measured. Banana springs were made by using spiral potato slicer. The slices of banana spring were 20.1 mm in thickness. The banana springs were deep fried in refined bleached and deodorised (RBD) palm olein at a temperature of 170oC for 0 3 4 5 and 6 minutes respectively. The fried banana springs were tested for their texture and crispiness. The samples were assessed for colour flavour texture taste and overall acceptability by a 30-member taste panel. The TSS content of Nangka banana was greater than Berangan banana and the TSS content increased with maturity but it was a bit different between two varieties. Banana springs of Nangka variety had a higher value for texture (hardiness) especially at the early maturing stages in comparison to Berangan banana. Frying of banana springs for five and six minutes produced the same quality. An acceptable product with good taste crispness and the odour was obtained from both the varieties when fried at 170oC for 5 minutes. Nangka banana was better in respect of sweetness odour texture and crispness vis-a-vis Berangan. Green matured banana (Maturity index I) of both the varieties was found suitable for the preparation of quality banana springs.

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Abstract

Banana springs are a new snack food similar to banana chips. This study focuses on the quality improvement of banana springs. The effects of stage of maturity and time of frying on the quality of banana springs prepared from two varieties namely Musa acuminata Colla cv. Berangan and Musa paradisiaca L. cv. Nangka were evaluated. Five stages of maturity i.e. i) mature ii) early ripening iii) intermediate ripening iv) ripe and v) overripe were used in the trial. The total soluble solid (TSS) of two varieties at different maturity stages was measured. Banana springs were made by using spiral potato slicer. The slices of banana spring were 20.1 mm in thickness. The banana springs were deep fried in refined bleached and deodorised (RBD) palm olein at a temperature of 170oC for 0 3 4 5 and 6 minutes respectively. The fried banana springs were tested for their texture and crispiness. The samples were assessed for colour flavour texture taste and overall acceptability by a 30-member taste panel. The TSS content of Nangka banana was greater than Berangan banana and the TSS content increased with maturity but it was a bit different between two varieties. Banana springs of Nangka variety had a higher value for texture (hardiness) especially at the early maturing stages in comparison to Berangan banana. Frying of banana springs for five and six minutes produced the same quality. An acceptable product with good taste crispness and the odour was obtained from both the varieties when fried at 170oC for 5 minutes. Nangka banana was better in respect of sweetness odour texture and crispness vis-a-vis Berangan. Green matured banana (Maturity index I) of both the varieties was found suitable for the preparation of quality banana springs.

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Item Type:	Article
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Bananas
AGROVOC Term:	Musa acuminata
AGROVOC Term:	Musa paradisiaca
AGROVOC Term:	Cooking bananas
AGROVOC Term:	Maturity
AGROVOC Term:	Ripening
AGROVOC Term:	Frying
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Colour
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24599

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