Improvement of sensory characteristics of Barangan banana (Musa acuminata Linn.) slices as a stirred yogurt topping

Abstract

Abstract This study aimed to improve the sensory characteristics of bananas (Musa acuminata Linn.) slices as a stirred yogurt topping. Ascorbic acid was used in three different concentrations (C; 1%, 2%, and 3%) at three different soaking times (T; 4 mins, 5 mins, and 6 mins). Samples without soaking in ascorbic acid were used as a control. The sliced bananas were analyzed for color (brightness, L*; redness, a*; and yellowness, b*) and hedonic test (taste, aroma, and color) of 30 semi-trained panelists. The most preferred sample was then analyzed by descriptive test (taste, aroma, and color). The results showed that panelists mostly liked the slices banana soaked in 2% of ascorbic acid for 4 minutes. It had a strong sour taste, yogurt aroma, and brownish yellow color. The color values of the preferred sample of L*, a*, and b* were 98.1, -13.9, and +47.3 respectively. On the other hand, the control sample had sour taste, banana aroma, and blackish yellow color. The color values of the control sample of L*, a*, and b* were 94.2, -10.03, and 37.9 respectively. These results indicate that ascorbic acid could increase the appearance of Barangan banana as a stirred yogurt topping.