RESEARCH ON PROCESSING BANANA CANDY USING ENZYME PECTINEX

Abstract

Banana is a typical fruit of Vietnam. Due to limitations of harvesting, transportation and
preservations, fresh bananas are ripened and damaged, so it is necessary to process banana
products to use them longer and high nutritions. Banana candy products made from fresh bananas
are one of the natural banana products that keep their flavor and nutritional values. In this study,
some conditions affecting the sensory quality of banana candy such as banana ripeness, ingredient
mix ratio, ascorbic acid concentration, and Pectinex Utral SP-L enzyme concentration were
determined. The results show that the ripeness of the suitable raw banana is 7 PCI, the mixing ratio
of ingredients/sugar/malt is 10/1/3.5, concentration of ascorbic acid in preliminary processing is
0.06%, Pectinex Utral SP-L enzyme concentration was 0.04%. Banana candies after processing
without adding preservatives can be stored for 60 days without contamination and still retain good
taste. The results of the analysis of the main nutritional components of banana candy show that the
processed product has high nutritional value, which is very potential to provide more banana
products for the domestic market and for export.