Development of Salad Dressing and Sandwich Spread from Banana VinegarDevelopment of Salad Dressing and Sandwich Spread from Banana Vinegar

Abstract

The objectives of this research were to 1) study the appropriate method of banana vinegar production for community enterprise, 2) develop salad dressing and sandwich spread products using banana vinegar as an ingredient, 3) study the quality of developed products, and 4) transfer the production technology to community enterprises and the general public. The result found that the appropriate combination for ethyl alcohol fermentation are 1 kg of minced fully ripe banana, 4 kg of water, 1 kg of sugar, 10 g of citric acid, and 1.25–1.5 g of commercial wine yeast. The mixture was allowed to ferment at room temperature for 9 days to achieve 10.2% ethyl alcohol concentration. The appropriate mixture for vinegar fermentation via rapid-tray-culture method are 600 ml of minced fully ripe banana mixed with water at the ratio of 1:4, 100 ml of vinegar starter, and 1,300 ml of banana liquor. The fermentation was conducted at room temperature for 7 days to achieve an average of 5.05% acetic acid concentration. The developed salad dressing recipe included 75 g of banana vinegar, 80 g of sugar, 5 g of salt, 3 g of ground pepper, 5 g of mustard, 2 egg yolks and 225 g of vegetable oil. The product received an overall acceptance score at the level of liking very much (7.75 ± 0.63). The developed sandwich spread comprised 82% of salad dressing, 13% of pickle cucumber and 5% of pickle carrot. The product received an overall acceptance score at the level of liking moderately (7.46 ± 0.84). The results of product quality analysis revealed that both products met the standard criteria. The production training achieved the highest overall satisfaction level (4.70 ± 0.47).