Effect of processing on physico-chemical characteristics and acceptance of breaded banana

C.A. Zainun

Abstract

Breaded banana (Musa sp.) was prepared from cultivars Nangka by battering pre-treated fruit pieces with batter containing wheat flour, corn flour, seasonings and water before breading and blast freezing. The products need to be kept frozen at –18 °C. The products can be either fried at 170 °C for 3 min in palm olein oil or baked at 120 °C for 15 min in a conventional oven immediately after taking from freezer prior to consumption. Assessment of chemical composition of fruits was done on fresh fruit, blanched, frozen, baked and fried breaded banana. The chemical composition of the breaded bananas differed at different stages of processing. The major component of breaded banana was carbohydrate. The chemical composition of the fried breaded such as protein showed that some values of the component have changed due to high oil temperature. Fried breaded banana had relatively lower moisture and higher fat content compared to frozen breaded banana.

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