Characteristics of three banana cultivars for specific product requirements

A. H. G. Chin, O. Normah, J. S. Chia and A. Normah

Abstract

Three banana cultivars, namely Mas, Tanduk and Berangan, were obtained and processed according to standard processing methods established by MARDI into jam, jelly, powder and premixes (cv. Mas), salted banana chips (cv. Tanduk) and glazed banana chips (cv. Berangan). Chemical analysis of the raw banana and their products were carried out and the results stored in database as guideline characteristics for specifications of banana and its products.

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