Abstract

Banana is a healthy, nutritious fruit having high energy potential with carbohydrates, minerals, vitamins and antioxidants. It is necessary for health, food security and income for local farmers. It's quickly ripened and highly perishable in a short period during post-harvest. Standardizing the value-added products from banana fruit is so important to improve its production. One of the methods to process banana is to make the fry-breaded form. During frying, oil uptake creates negative effect to its flavour, odour and general organoleptic attributes. Consumers prefer to the fry-breaded banana with low absorbed oil content while maintaining nutritional and overall acceptance such as firmness, cripness, colour, flavour and sweetness. The study of moisture reduction, oil uptake and overall acceptance of the fry-breaded banana by edible coating was executed. Different edible coating agents such as guar gum, xanthan gum, carboxymethyl cellulose in different concentrations (0.5, 1.0, 1.5 and 2.0%) were examined on the breaded banana before frying at 180°C for 2 min in soybean oil. This study was conducted in 2019 in Labone Scientific Co. Ltd, Vietnam. Our results showed that 1.5% xanthan gum was suitable for coating of the breaded banana. From deep processing, post-harvest losses of banana could be reduced; income of rural farmers would be enhanced; get more more and chance to inherit profit from cultivating and processing this valuable crop in our community.