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Preparation of Chips from Potato and Green Banana Powder

M S Islam
Department of Food Technology and Rural Industries, BAU, Mymensingh

M N Islam
Department of Food Technology and Rural Industries, BAU, Mymensingh

M A Haque
Department of Agro-processing, BSMRAU, Gazipur

Abstract/ Executive Summary:

The study was conducted with the aim of preparing good quality chips by incorporation of green banana powder in the chips formulation with potato powder. The effects of adding increasing level (30% to 70%) of green banana powder on the chemical and sensory properties of chips were investigated. Statistical analyses of the chemical compositions found from the experiment revealed that amount of protein, fat, total carbohydrate, vitamin C and calories content were significantly different among the samples. But, the difference were insignificant incase of moisture and ash. The trends of changes of nutrient compositions indicated that with replacement of potato powder by increasing level of green banana powder the percentage of ash, fat and total carbohydrate content increased and protein, ascorbic acid and calorie content decreased. Relationship between moisture and oil during frying of chips slabs was investigated and has presented graphically. The chips sample prepared by the mixing ratio of 70% potato powder and 30% green banana powder secured the highest score and ranked "like very much" by a panel of 10 judges in a sensory test. In an investigation to determine storage stability in terms of moisture gain by the fried chips (with 3% initial moisture content) through the used packaging materials the double layer high density polyethylene package showed the best performance among three different packaging materials (two others are single layer high density polyethylene package and aluminum foil package). The chips sample packed in this package also gained the highest sensory scores (from another sensory test by the same panel) after one month long storage period.

Keywords: Potato and Banana chips, Preparation, Packaging, Quality, Storage life

Location: Department of Food Technology and Rural Industries, BAU, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Chips

Objectives:

1. To study the variation of chemical composition and sensory attributes in different samples prepared from different ratio of potato and green banana powder.

2. To study the storage stability of these chips.

3. To study the relationship between moisture and oil during frying of chips.

Methodology:

The investigations were conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh. Good quality green bananas (Musa sepientum) were collected from the local market. After washing in clean water the green bananas were sliced to thickness of 3mm by a mechanical slicer. The slices were blanched in boiled water for 5 minutes and peeled manually. Then they were dipped into 0.1% KMS solution for 10 minutes to enhance the colour of the finished products. The slices were dried in a cabinet dryer for about 8 hours at 65°C. Banana flour was prepared by grinding the dried banana pieces in a flour mill and packed in polyethylene bags for further use in chips manufacturing. Potato powder, starch, wheat powder and soybean oil were collected from the local market. Necessary chemicals, ingredients and equipments were used from the laboratory. Five types of chips samples were made from five different ratios of potato and green banana powder. The ratio of potato powder and green banana powder were 70:30 (Type-111); 60:40 (Type-222); 50:50 (Type-333); 40:60 (Type- 444); and 30:70 (Type-555). A control sample, without using any banana flour, was also made. In each type of chips 10% starch and 10% wheat flour were added to make them crispy and crunchy. For 100g of powder 400 ml water was added. For preparation of chips measured amounts of potato powder, green banana powder, starch and wheat flour were mixed and heated in water for 3 to 5 minutes to gelatinize the dough. Salt at a rate of 1.5 lb per 100 Ib of chips and spices aesthetically were added in the mixture and blended using blending machine. Then the dough was spreaded out on a clean polyethylene paper and cut into 30x25x0.5 mm slabs. After drying at 65°C for 3 hours the slabs were fried in good quality soybean oil at 165°C controlled temperature for 2-3 minutes aiming to reduce the final moisture content to 2-3%. Then the fried chips were packed in three different packages and kept at ambient condition to study the storage stability. Immediate after preparing, the chips samples were analyzed to determine the nutrient contents. Calorie content of chips samples were also determined by Bomb calorimeter. Two separate sensory tests were carried out during the research period. First one was immediate after preparing the chips samples before packaging and another one was after one month storage period. The former one was to assess the consumers acceptability of developed products and the later one was to evaluate the storage stability, in other words to assess the storage performance of three different packaging materials used in this research. Both of them were evaluated by the same panel of 10 judges. The panelists were asked to assign appropriate score to each product on the basis of hedonic rating scale 1 to 9 for characteristics of colour, flavour, crunchiness and over all acceptability.

Source of Information: Journal of Agricultural Engineering, Dec. 2009, Vol.37/AE, pp:105-111, ISSN:0379-4318.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Green banana powder can successfully be added with potato powder in chips manufacturing. But this addition should be limited within 30% of total formulation considering sensory responses. Abundance cultivation of banana in Bangladesh indicates the availability of green banana powder but more economic concern is needed to assess cost-benefit acceptance. From previous literature, by the side of major nutrient compositions green banana is rich of some minor ingredients like vitamins and minerals. So more research works are suggested in future aiming to fortify them more precisely in other popular bakery products. Double layer High Density Polyethylene package is recommended to use in chips packaging for better consumer acceptance.

Knowledge Management: Journal