LABORATORY REPORT NO. 2
“Candied Banana”
I. Introduction:
Bananas are one of the world's most widely consumed fruits. They are high in
nutrients that can help maintain a healthy lifestyle. Although the nutrients in bananas
can help to improve health and prevent disease, not everyone will benefit from eating
them. A diet high in fresh fruits and vegetables, on the other hand, can provide a variety
of vital nutrients to keep a person healthy. Primarily, Cavendish bananas will be used
in making candied bananas. Since the late 1950s, Cavendish bananas have been the go-
to lunchbox fruit. They're cylindrical, slightly curved, and have slightly pointed ends.
When unripe, their skins are bright green and ripen to a bright golden yellow, with
black freckles or spots as they ripen. They're available all year and have a classic
banana flavor. The preservation of perishable foods is one of the primary goals of food
processing. Candying fruits causes osmotic dehydration, which reduces water activity
and extends the shelf life of the fruit. Due to the sucrose and glucose used in candying,
which have been linked to a variety of illnesses, this method alters the textural and
sensorial properties of the product, as well as its nutritional value.
II. Objectives:
1. To make candied banana through sugar concentration method
2. To utilize candying methods to decrease water activity and prolong the fruits shelf-
life
3. To produce candied banana at low cost that can be an advantage in having profit out
of selling it
III. Methodology:
A. Materials
Quantity
Item Unit Cost Total Cost
# Unit
5 Pcs Cavendish bananas Php 8.40/pc Php 42.00
300 g Refined Sugar Php 0.06/g Php 18.00
1 Pc Microwavable tub (250 ml) Php 3.40/pc Php 3.40
1 Pc Printed label (sticker) Php 7.50/pc Php 7.50
Total Php 70.90
B. Tools and Equipment Used
Tools Equipment
Large bowl Gas stove
Small bowl Timer
Chopping board Weighing scale
Stainless Steel Knife
Measuring cups
Casserole
, 2. Peel, blanch for 30 seconds.
3. Prepare syrup by boiling 1-part water, 3/4-part sugar for 3 minutes. Drop bananas in
boiling syrup. Set aside for 24 hours.
4. Drain bananas. Add 3/4-part sugar to syrup and boil.
“Candied Banana”
I. Introduction:
Bananas are one of the world's most widely consumed fruits. They are high in
nutrients that can help maintain a healthy lifestyle. Although the nutrients in bananas
can help to improve health and prevent disease, not everyone will benefit from eating
them. A diet high in fresh fruits and vegetables, on the other hand, can provide a variety
of vital nutrients to keep a person healthy. Primarily, Cavendish bananas will be used
in making candied bananas. Since the late 1950s, Cavendish bananas have been the go-
to lunchbox fruit. They're cylindrical, slightly curved, and have slightly pointed ends.
When unripe, their skins are bright green and ripen to a bright golden yellow, with
black freckles or spots as they ripen. They're available all year and have a classic
banana flavor. The preservation of perishable foods is one of the primary goals of food
processing. Candying fruits causes osmotic dehydration, which reduces water activity
and extends the shelf life of the fruit. Due to the sucrose and glucose used in candying,
which have been linked to a variety of illnesses, this method alters the textural and
sensorial properties of the product, as well as its nutritional value.
II. Objectives:
1. To make candied banana through sugar concentration method
2. To utilize candying methods to decrease water activity and prolong the fruits shelf-
life
3. To produce candied banana at low cost that can be an advantage in having profit out
of selling it
III. Methodology:
A. Materials
Quantity
Item Unit Cost Total Cost
# Unit
5 Pcs Cavendish bananas Php 8.40/pc Php 42.00
300 g Refined Sugar Php 0.06/g Php 18.00
1 Pc Microwavable tub (250 ml) Php 3.40/pc Php 3.40
1 Pc Printed label (sticker) Php 7.50/pc Php 7.50
Total Php 70.90
B. Tools and Equipment Used
Tools Equipment
Large bowl Gas stove
Small bowl Timer
Chopping board Weighing scale
Stainless Steel Knife
Measuring cups
Casserole
, 2. Peel, blanch for 30 seconds.
3. Prepare syrup by boiling 1-part water, 3/4-part sugar for 3 minutes. Drop bananas in
boiling syrup. Set aside for 24 hours.
4. Drain bananas. Add 3/4-part sugar to syrup and boil.
