Substitution of pork by banana in Moo-Yoa product
2003
Yaowalak Suraphanthaphisit(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry)
Objective of this study was to substitute pork by banana in Moo-Yao product. The ripening stage of banana was classified into 8 categories of 1(un-ripe) to 8 (over-ripe). Three ripening state of banana (1, 4 and 7) were added at the level of 10, 20 and 30 percent by weight of pork, respectively. It was found that substitution of pork by banana at ripening stage 1 at the amount of 20 percent by weight resulted in grade AA texture quality by folding test, which was equal to that of Moo-Yoa without banana substitution. Color, favor, taste, texture and acceptance qualities by sensory evaluation also indicated that the substituted product was similar to the standard Moo-Yoa. Comparable results were found in texture profile analysis, i.e. hardness, springiness and gumminess of the product.
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