Physicochemical and Sensory Characteristics of Banana Blossom Nuggets

Abstract

Bananas blossom or known as bananas flowers are one of the Musa genus and can be discovered in many parts of the world, especially in Southeast Asia. It has a wide variety of benefits such as promoting heart health, anti-microbial, improves digestion and also slow aging process. However, some people especially kids and teenagers do not like it as the flower is starchy and slightly bitter, with more vegetal flavors, entirely different than the mature banana fruit. Thus, this study was conducted to evaluate physicochemical properties and consumer preference of Banana blossom nugget, BBN formulated with different percentage of banana blossom and potato flour. Three formulations of BBN were prepared with the percentage of banana blossom to potato flour of BBN were: A (65:25), B (60:30) and C (50:40). Data obtained was analyzed using SPSS software version 17.0. Results found that BBN with formulation C was significantly higher (p<0.05) in hardness compared to A and B, A was significantly lower in chewiness compared to B and C. However, there was no significant differences was found in cohesiveness. Meanwhile, all BBN were found significantly differences in oil absorption. All BBN were also significantly different (P<0.05) in total protein and fat content. No significant difference (p>0.05) was observed in the sensory scores of BBN for color and texture. However, there was significantly higher (p<0.05) for aroma and lower for flavor of formulation A compared to another BBN. However, hedonic test found that consumers preferred (p<0.05) formulation A and B compared to C. The BBN which contained percentage of banana blossom to potato flour (65:25) was the most preferred by consumer in term of color, aroma and flavor compared to all BBN. This finding showed that formulation of BBN with banana blossom with potato flour could be accepted by consumers but further research should be focused on the optimized amount of banana blossom in the BBN. Thus, the physicochemical and sensory analysis should be improved by compared to a commercial brand of chicken or beef nugget.