Development of crispy pork product to enhance nutritional value from banana
Keywords:
Banana, Banana Flower, Crispy pork, Nutritional valueAbstract
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.
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