The Utilization of Green Banana Flour in Set-Yogurt Product.

Abstract

Banana is one of the leading crops in the world that consumed domestically and exported overseas. The green Cavendish banana which does not meet the exported specification was further processed by turning it into the flour and expected to improve the texture in the set-yogurt product. This study aims to give the added value to the rejected unripe banana by turning it into green banana flour and investigate any effect of that flour on physicochemical and sensory properties in the set-yogurt product. The green banana fruit (first stage of ripening) was used to prepare the banana flour. The properties of banana flour including pasting properties, amylose (9.89%) water absorption indec (2.01 g/g), and water solubility indes (6.37%) were observed. The after-sieved banana flour with a variation concentration of 0, 1, 3, and 5% was directly added as the ingredient for the set- yogurt product. The results of the developed set-yogurt indicated that adding banana flour with a variety of concentrations (1-5% w/v) had impacts on the set-yogurt physicochemical properties. The more banana flour added should have made the texture firmer. However, the addition of 3% banana flour showed the firmest texture (5.83 N). Compare to 0% as a control (2.92 N), 1% (3.73 N), 5% (5.46 N) addition (p<0.05). One percent of banana flour gave the best sensory properties in overall (6.07) with proximate values were 4.14% protein, 0.41% fat, 1.03% acidity, and 0.14% fiber (p<0.05). The syneresis of all samples was in the range of 3.62-8.23%. the settling of the flour occurs while producing set-yogurt made it more precisely and accepted to be stirred due to the health benefit from the product.