Development of crispy pork product to enhance nutritional value from banana

Abstract

This research aimed at evaluation chemical composition of Cultivated banana, selecting the standard recipes of crispy pork substituted with 1% (F1), 3% (F2) and 5% (F3) of banana flower. Banana flower showed the highest moisture content, ash, fat and protein at the level of 7.04, 12.34, 3.17 and 7.87%, respectively. Banana flower with 1% substituted received the highest score of overall liking from panelist, while 5% adding banana flower increased the crispiness which was 18.10 N. This also increased the nutritional value of protein (28.81%), fiber (2.67%) and carbohydrate (48.84%) when compared to the control and total energy reduced to 453.25 kcal/100 g. The study suggested the possibility of banana flower substitution could added value to confectionary products which could provide functional properties for health.