For ere information, write to: Dr. NUNA E. ALMANZOR Director INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE ‘Telefax. 837-6150 ! 837-3167 ‘emai: nea@dost gov.ph orcontact RURAL TECHNOLOGY AND INFORMATION DIVISION Industrial Technology Development Institute (ITD-DOST) ‘el: 837-2071 to 82 loc. 2265/2270 Telefax: 837-2071 loc. 2285 [837-6156 ‘emai tid@dost gov.ph ILOILO PROVINCIAL SCIENCE AND TECHNOLOGY CEN} 0ST Regional tte Vi Maguay Vilage U8 Paz, foo City STRICTLY FOR OFFICE USE ONLY ___thaeeninalesiond,peewlenreyowio) ___ 198N 1850-6831 Livetinod Technology Series 8 < AS BANANA Processing Daoareert Scans an Tacmnog, INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE. OST Compound, General Santos Avenue Bieutan, Taguig Cy, Metro Mania, PHILIPPINES. ‘aan conaononns ‘June 20071 revised edtion Complied by: ELNILAC. ZALAMEDA Edted by: MA. ELSA M. FALCO Cover lay 1 by: LUZMINR. ESTEBAN ‘Advisers: Ma, DIVINAD. ALCASABAS. ROSARIO T. GENATO JOVENCIA T. GARCIA at BANANA PROCESSING INTRODUCTION Banana has remained to be one of the major fresh fruits for export of the Philippines, In 1982, the leading regional producer of banana was Southern Mindanao with 1,281,780 metric tons followed by Northen and Central Mindanao, Among the provinces comprising these regions, Davao del Norte and del Sur account for large plantations of cavendish bananas for exportPROCESSING PROCEDURES BANANA CHIPS PRODUCT DESCRIPTION Banana chips are thinly sliced bananas either lengthwise or crosswise. The slices are deep fried in hot oil and packed in tightly ‘sealed pouches. They come in sweetened or salted flavors and others with banana essence, The product is crispy. golden yellow in color wth a characteristic flavor and aroma of banana. Banana chips are moisture sensitive that one percent increase in ‘moisture level can cause considerable decrease in its crispness. and ‘often leading to of flavor and odor which adversely affects product accoptabily, ‘SWEETENED BANANA CHIPS INGREDIENTS UTENSILSMMATERIALS. 5 kg green matured knife stainless) absorbent paper ‘banana (saba chopping board measuring cup varity) banana slicer carajay 1. kg sugar (fefined) strainerladie PIP bags 1 water ‘colander plastic sealer BL oil basinimixing bow! thermometer (51) stove weighing scale PROCEDURE 1. Prepare 50% sugar solution. Mix 1 kg sugar in 1 L water untt it dissolves. You may heat the mixture to ease in dissolving and then cool. Set aside, 2. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes. 3. Peel and slice thinly (0.05 ~ 1 mm) green, mature bananas, Apply il tothe slicer to ease in slicing. 4. Soak sliced banana chips in ol to prevent sticking during frying 5. Put slices in wire mesh and fry in cooking ol at high temperature (150°C ~ 175°C) until ight brown or when bubbiing ceases. (approximately 3 minutes). Remove from cooking ol (fis red). ‘Soak in sugar solution for 2-3 minutes and then dain, 7. Fry again the sweetened banana slices in cooking ol unt golden brown of wien Bubbling slows. 8. Drain and cool in trays. ‘8. Separate chips that stick together. 10. Pack in appropriate packaging materials such as: large, clean glass bottes, large cans or PE plastic bags. Seal, label and store in coo, dry storage room SALTED BANANA CHiPs INGREDIENTS UTENSILSIMATERIALS 1 kg green matured knife (Stainless) measuring spoon, bbanana (sabe chopping board absorbent paper varity) banana slicer _carajay 10 9 salt(2tsp) _—_straineriadle-—_-PE/PP bags. 480 ml water (2 cups) colander plastic sealer 3 ol basivmixing bow! thermometer (-257, stove weighing sc Procedure Prepare 2% sait solution (approx. 2 tsp. salt2 c water) 2. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes. 3. Peel and slice thinly (0.05 - 1 mm) green, mature bananas crosswise or lengthwrse and soak for 2 hours inthe sat solution 4. Drain and put the banana slices on wie-mesh container