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

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 paradisiac...

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Main Authors: S. M. Karim, Rezaul, Rahmatullah, Noorjanna, Mad Nordin, Mariam Firdaus, Karim Rajin, S. M. Ataul
Format: Indexed Article
Language:English
Published: Universiti Putra Malaysia Press 2018
Online Access:http://discol.umk.edu.my/id/eprint/7298/1/Effect%20of%20stage%20of%20maturity%20and%20frying%20time%20on%20the%20quality%20of%20banana%20springs.pdf
http://discol.umk.edu.my/id/eprint/7298/
http://www.pertanika.upm.edu.my
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spelling my.umk.eprints.72982022-05-23T15:57:33Z http://discol.umk.edu.my/id/eprint/7298/ Effect of stage of maturity and frying time on the quality of Banana springs S. M. Karim, Rezaul Rahmatullah, Noorjanna Mad Nordin, Mariam Firdaus Karim Rajin, S. M. Ataul 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 2±0.1 mm in thickness. The banana springs were deep fried in refined, bleached and deodorised (RBD) palm olein at a temperature of 170o C 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 170o C 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. Universiti Putra Malaysia Press 2018-08-29 Indexed Article NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/7298/1/Effect%20of%20stage%20of%20maturity%20and%20frying%20time%20on%20the%20quality%20of%20banana%20springs.pdf S. M. Karim, Rezaul and Rahmatullah, Noorjanna and Mad Nordin, Mariam Firdaus and Karim Rajin, S. M. Ataul (2018) Effect of stage of maturity and frying time on the quality of Banana springs. Pertanika Journal of Tropical Agricultural Science, 41 (3). pp. 1097-1110. ISSN 1511-3701 http://www.pertanika.upm.edu.my
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description 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 2±0.1 mm in thickness. The banana springs were deep fried in refined, bleached and deodorised (RBD) palm olein at a temperature of 170o C 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 170o C 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.
format Indexed Article
author S. M. Karim, Rezaul
Rahmatullah, Noorjanna
Mad Nordin, Mariam Firdaus
Karim Rajin, S. M. Ataul
spellingShingle S. M. Karim, Rezaul
Rahmatullah, Noorjanna
Mad Nordin, Mariam Firdaus
Karim Rajin, S. M. Ataul
Effect of stage of maturity and frying time on the quality of Banana springs
author_facet S. M. Karim, Rezaul
Rahmatullah, Noorjanna
Mad Nordin, Mariam Firdaus
Karim Rajin, S. M. Ataul
author_sort S. M. Karim, Rezaul
title Effect of stage of maturity and frying time on the quality of Banana springs
title_short Effect of stage of maturity and frying time on the quality of Banana springs
title_full Effect of stage of maturity and frying time on the quality of Banana springs
title_fullStr Effect of stage of maturity and frying time on the quality of Banana springs
title_full_unstemmed Effect of stage of maturity and frying time on the quality of Banana springs
title_sort effect of stage of maturity and frying time on the quality of banana springs
publisher Universiti Putra Malaysia Press
publishDate 2018
url http://discol.umk.edu.my/id/eprint/7298/1/Effect%20of%20stage%20of%20maturity%20and%20frying%20time%20on%20the%20quality%20of%20banana%20springs.pdf
http://discol.umk.edu.my/id/eprint/7298/
http://www.pertanika.upm.edu.my
_version_ 1763303821243580416
score 13.211869

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