Development of a Supplementary Food Product for Potato Fingers by Banana

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dc.contributor.authorSilva, N.H.M.H.
dc.contributor.authorNawarathna, S.B.
dc.date.accessioned2021-12-06T06:27:41Z
dc.date.available2021-12-06T06:27:41Z
dc.date.issued2010
dc.description.abstractThere is a higher demand for potato and other related food products such as potato fingers in local market as well as global market. But potato is not an indigenous crop for Sri Lanka. Therefore, there is lot of problems associated with manufacturing of potato related food products. The main objective of this study is manufacturing of supplementary food item for potato fingers to local market by using banana. The banana is widely cultivated all over the country and easy to find. There is another objective of this study to reduce oil absorption rate of banana fingers. The experiment was conducted using two factor factorial design with four variables, as the type of banana, blanching process, addition of a leavening agent and addition of plant gum. According to these four variables that experiment contained 16 treatment combinations, along with three replications. Then prepared banana fingers were half fried using vegetable oil and stored under freezing condition separately. The sensory characteristics of these prepared banana fingers were evaluated using sensory analysis with human panelist which has trained ten members. The gathered data was analyzed statistically using Kruskal Wallis analysis. The test results revealed the banana fingers prepared with ash banana, with blanching process, with applying leavening process and with applying edible coating was supplementary to potato fingers. The oil absorption rate of banana fingers and potato fingers were measured after completion of frying process and gathered data were analyzed statistically using ANOVA. The test results revealed the banana fingers coated with edible grade gum absorbed less amount of oil than the banana fingers didn't coated with edible grade gum and potato fingers. Therefore, the edible coating is a viable option to prevent rate of oil absorption as well as to improve cooking quality of banana fingers Key words: Potato Fingers, Banana, Supplementary fooden_US
dc.identifier.isbn9789550481002
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7927/145-2010-Development%20of%20a%20Supplementary%20Food%20Product%20for%20Potato%20Fingers%20by%20Banana.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.subjectFooden_US
dc.titleDevelopment of a Supplementary Food Product for Potato Fingers by Bananaen_US
dc.title.alternativeResearch Symposium 2010en_US
dc.typeOtheren_US
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