ABSTRACT Fresh banana is highly perishable fruit; about 30% of the banana production is lost after harvest. There is a need for alternative uses for banana fruit to help reduce the post-harvest losses such as utilizing food product. Currently, banana fruit and flour are of interest due to their nutritional and antioxidant value. The objective of this study was to evaluate the banana fruit and flour physical, chemical and functional properties and incorporate it into food products. Mature green banana fruit from two varieties; ‘Williams’ and ‘Baradika’ were subjected to some ripening properties determination, the dried pulp then milled and sieved to obtain flour. The flour was subjected to physiochemical properties determinations. The flour was then incorporated with other ingredients to make baked and fried tortilla chips. The results revealed that the net weight of the dried sample (flour) was 30.5–38.1 and ash content was 3.20–2.1 for ‘Williams’ and ‘Baradika,’ respectively. The pasting properties of both flours were appropriate to be used in baked or fried products. The sensory properties of all prepared products were acceptable. While fried products were superior compared to baked ones, the differences within the cultivars were not significant. Total marketing costs of ‘Williams’ banana chips were EGP 2900/ ton, while it was about 8595 pounds/ton for tortilla chips. For ‘Baradika’ it recorded 2900 pounds/ton for banana chips and 6195 EGP/ton for tortilla chips. Hence, postharvest loss of banana fruit can be reduced by utilizing them in food products.

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未成熟香蕉的收获后特性和生产经济营养产品的潜力

摘要 新鲜香蕉是极易腐烂的水果；收获后约有 30% 的香蕉产量损失。需要香蕉果实的替代用途，以帮助减少收获后的损失，例如利用食品。目前，香蕉果实和面粉因其营养和抗氧化价值而受到关注。本研究的目的是评估香蕉果实和面粉的物理、化学和功能特性，并将其纳入食品中。两个品种的成熟绿色香蕉果实；'Williams' 和 'Baradika' 进行了一些成熟特性测定，然后将干燥的果肉研磨和筛分以获得面粉。对面粉进行理化性质测定。然后将面粉与其他成分混合制成烤和炸玉米片。结果表明，“Williams”和“Baradika”的干燥样品（面粉）的净重分别为 30.5-38.1 和灰分含量为 3.20-2.1。两种面粉的糊化特性都适合用于烘焙或油炸产品。所有制备的产品的感官特性是可以接受的。虽然油炸产品优于烘焙产品，但品种之间的差异并不显着。“威廉姆斯”香蕉片的总营销成本为 2900 埃及镑/吨，而玉米片的总营销成本约为 8595 磅/吨。'Baradika' 的香蕉片为 2900 磅/吨，玉米片为 6195 埃及镑/吨。因此，香蕉果实的收获后损失可以通过在食品中使用它们来减少。“威廉姆斯”和“巴拉迪卡”分别为 1。两种面粉的糊化特性都适合用于烘焙或油炸产品。所有制备的产品的感官特性是可以接受的。虽然油炸产品优于烘焙产品，但品种之间的差异并不显着。“威廉姆斯”香蕉片的总营销成本为 2900 埃及镑/吨，而玉米片的总营销成本约为 8595 磅/吨。'Baradika' 的香蕉片为 2900 磅/吨，玉米片为 6195 埃及镑/吨。因此，香蕉果实的收获后损失可以通过在食品中使用它们来减少。“威廉姆斯”和“巴拉迪卡”分别为 1。两种面粉的糊化特性都适合用于烘焙或油炸产品。所有制备的产品的感官特性是可以接受的。虽然油炸产品优于烘焙产品，但品种之间的差异并不显着。“威廉姆斯”香蕉片的总营销成本为 2900 埃及镑/吨，而玉米片的总营销成本约为 8595 磅/吨。'Baradika' 的香蕉片为 2900 磅/吨，玉米片为 6195 埃及镑/吨。因此，香蕉果实的收获后损失可以通过在食品中使用它们来减少。虽然油炸产品优于烘焙产品，但品种之间的差异并不显着。“威廉姆斯”香蕉片的总营销成本为 2900 埃及镑/吨，而玉米片的总营销成本约为 8595 磅/吨。'Baradika' 的香蕉片为 2900 磅/吨，玉米片为 6195 埃及镑/吨。因此，香蕉果实的收获后损失可以通过在食品中使用它们来减少。虽然油炸产品优于烘焙产品，但品种之间的差异并不显着。“威廉姆斯”香蕉片的总营销成本为 2900 埃及镑/吨，而玉米片的总营销成本约为 8595 磅/吨。'Baradika' 的香蕉片为 2900 磅/吨，玉米片为 6195 埃及镑/吨。因此，香蕉果实的收获后损失可以通过在食品中使用它们来减少。