Utilisation of bananas at different ripening stages in bread making to enhance the utilisation value of agricultural produce

Abstract

Bananas are a popular fruit in Vietnam but experience high post-harvest losses due to rapid ripening and limited storability after ripening. This study aimed to investigate the use of Cavendish bananas (Musa acuminata AAA var. Cavendish) at three ripeness levels based on the peel colour index (PCI): PCI 6 (yellow ripe peel), PCI 7 (peel with a few black spots - cuckoo egg ripe), and PCI 7+ (over 80% of the peel blackened) in sweet bread production, and evaluate the effects of banana ripeness on bread quality. Bananas were processed into a purée and incorporated into sweet bread formulation. Banana purée and bread samples were evaluated for physicochemical properties (moisture content, pH, total sugar, total acidity, and specific volume) as well as sensory attributes. The results showed that bananas at higher ripeness levels had greater moisture and sugar contents, whereas acidity decreased. In particular, PCI 7 ripe bananas help bread have attractive colour, characteristic banana flavour, and a light and spongy structure, and achieve the highest sensory score (8/9 points, corresponding to “liked very much”). The study confirmed that PCI 7 ripe bananas, although less preferred for fresh comsumption, represent a potential ingredient for food processing, contributing to increasing the value of agricultural products and minimising post-harvest losses.