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Reading: Development of Banana Fingers using Plant Gel from Neolitsea involucrata

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Development of Banana Fingers using Plant Gel from Neolitsea involucrata

Author:

S. B Navaratne

Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri JayawardenaPura, Gangodawila, Nugegoda, LK
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Abstract

Banana Fingers were prepared with matured unripe Ash banana or green banana (Musa acuminata) to be used as a supplement to potato fingers, a popular food. The soft kernel, of banana and its availability and relative cheapness make this product a viable substitute. About 120 banana fruits fingers, were peeled off, cut into 5*5*50mm rectangular pieces and dipped in an 800ppm Sodium meta bisulphite solution. The banana pieces were subjected separately to 8 treatment combinations in a two-factor factorial design with three variables at two levels: i.e. blanching process, chemical leavening and edible coating with Neolitsea involucrata (Davulkurudu DK or Kududavalu) leaf extract. The prepared banana fingers were divided into two portions and one portion was subjected for blanching process by dipping them in boiling water for 3 minutes. The rest portion was kept untreated. The blanched portion was divided into four portions in order to prepare 4 treatment combinations by dipping two of them in a sodium bicarbonate solution at 500ppm and the rest in pure water. Thereafter, two of them from each treatment were coated with viscous DK extract prepared by rubbing 3g of blanched leaves in 50ml of water and the rest two were kept uncoated. Same procedure was adapted to the un blanched portion of banana fingers too. All eight treatments were replicated thrice and partially fried at 150°C, stored in a freezer for 6h in order to form ice crystals in the banana fingers. Finally, these eight treatments were fully fried at 1800C and subjected for measuring cooking time and organoleptic properties as against potato fingers. Results revealed that banana fingers possessed with best organoleptic properties in color, texture and over all acceptability as against potato fingers if they are treated with DK extract and sodium bicarbonate and also revealed that banana fingers coated with DK extract having less rate of oil absorption (about 15-20%) after frying as well as rapid cooking comparatively potato fingers.

DOI: http://dx.doi.org/10.4038/tare.v14i3.4842

Tropical Agricultural Research & Extension 14(3): 2011 52-57

How to Cite: Navaratne, S.B., (2012). Development of Banana Fingers using Plant Gel from Neolitsea involucrata. Tropical Agricultural Research and Extension. 14(3), pp.52–57. DOI: http://doi.org/10.4038/tare.v14i3.4842
Published on 26 Oct 2012.
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