Product development of snack bar from dried lady finger banana
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Abstract
The objective of this research was to develop a snack product from dried Lady Finger bananas. The qualities and nutritional value were studied. The suitable formula for producing snacks from dried Lady Finger banana contains dried Lady Finger banana 35 %, puffed rice 23 %, peanut butter 20.50 %, pumpkin seeds 7 %, cashew nuts 7 %, honey 3.40 %, vanilla flavor 3 %, black sesame 0.50 %, white sesame 0.50 % and xanthan gum 0.10 %. The results showed that the amount of dried Lady Finger banana had a significant effect on the color and hardness (p≤0.05) of the product. The sensory qualities of appearance, flavor, taste, texture and overall liking of the product were evaluated using a 9-point hedonic scale with 50 panelists, The liking scores of all attributes were in moderate to very liking ratings (7 - 8 points). Enumeration of microorganisms during storage at 30°C for 8 weeks was studied by packing the product in a transparent plastic bag (OPP) and aluminum foil bag. The results showed that the growth of total plate count was not observed, yeast and mold < 25 CFU/g. The evaluation of nutritional value found that the snack product from dried Lady Finger banana was high in vitamin B1 (44 % Thai RDI) and high dietary fiber (36 % Thai RDI).
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