Students Debut Decadent Banana Dessert at Food Expo

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Imagine, chocolate syrup pouring over fresh fruit and three flavours of ice cream; that is the image that a team Virginia Tech students worked with to develop a new mouth-watering product.

They combined frozen bite-sized slices of banana filled with creamy chocolate, vanilla, or strawberry non-fat frozen yogurt and enrobed in dark chocolate and called “Banana Splitters.”

The new treat is packaged as nine individual pieces, three of each flavor, in a sleeve, six sleeves in a package and will be available next to the ice cream and other frozen goodies. An entire sleeve is one serving.

The students want to see their award-winning decadent dessert available from fast-food restaurants, with nine pieces to be packaged in a banana-shaped container.

The 13-member Virginia Tech Food Science and Technology Product Development Team created Banana Splitters as their entry in the Institute of Food Technologists (IFT) Product Development Competition, sponsored by Mars Inc., and was one of six finalist teams to receive a travel grant to the IFT Annual Meeting and Food Expo in New Orleans in June.

“We wanted a product that would meet current market trend, including convenience, bite-sized pieces, and portion control,” said Sabrina Hannah of Elverson, Pa., a Ph.D. candidate in food science and technology. “We also wanted the product to stand out in the market, which is why we designed it to have a full serving of fruit per serving.”

“We briefly considered slices of cream cheese packaged in an edible film,” said John Koontz of Falls Church, Va., a recent Ph.D. graduate in food science and technology. “But people spread different thicknesses of cream cheese on their bagels.”

The Banana Splitters were wildly popular in the students’ product development class, said Denise Gardner of Reading, Pa., a master’s degree student in food science and technology. “And we thought this was more fun,” she admits.

“The judges liked that there are two different ways to sell it,” Govindaraj Dev Kumar of Chennai, India, a master’s degree student in food science and technology said.

A sensory panel liked the product too, giving it an average rating of 7.6 on a scale of 9. “That is between ‘likes moderately’ and ‘likes very much’,” said Annie Aigster of Valencia, Venezuela, a Ph.D. candidate in human nutrition, foods, and exercise.

They tested the product for safety and shelf life. Even though the individual packaging would make consumer abuse unlikely, they tested quality and safety of the product, including under thoughtless handling, such as handling the product without proper hand washing and leaving a container out for as long as 30 minutes then refreezing it. Banana Splitters demonstrated no significant safety concerns.

The product was prepared in pilot plant conditions using the food processing lab, dairy processing lab, and sensory kitchen of Virginia Tech’s Department of Food Science and Technology. The bananas were purchased, using color as an indicator of ripeness and selecting for size and shape.

Following slicing and coring, they solved the issue of bananas’ tendency to brown with a solution of dextrose, ascorbic acid, and citric acid. The slices were then flash frozen and the frozen yogurt was piped into the centers of the slices.

One of the more enjoyable tasks was testing to determine what kind of chocolate would be used – thick, thin; dark, milk. A product with the proper thickness was selected from commercial providers and a decision was made to go with the dark chocolate because it is currently popular.

The students also designed the scale up to a commercial manufacturer. Changes from the pilot-level process would include measuring sugar content to determine ripeness, for instance. And banana peels, size-rejected slices, and cores could be used in extracts and purees.

The market study that they did found that the delicious, convenient treat with a healthy twist appeals to people of all ages.

When the team sent their entry to IFT, they also sent the report to Virginia Tech Intellectual Properties Inc., which has applied for a patent on the students’ behalf.

Members of the team in addition to Aigster, Gardner, Hannah, Kumar, and Koontz, are food science and technology students Gerard Alcantara of Lorton, Va., a senior; Emma Buck of Columbus, Ohio, a Ph.D. candidate; Daniel Crum of Barnesville, Ohio, a senior; Rebecca Dain-Baker of Chesapeake, Va., a recent master’s degree graduate; Kevin Holland of Bradford, Pa., a Ph.D. candidate; Robert Moore of Floyd, Va., a master’s degree student; Katie Robbins of Syracuse, NY, a recent bachelor’s degree graduate; Julie McKinney of Radford, Va., a recent Ph.D. graduate; and Carla Tyler of Troy, NY, a master’s degree student. The team is advised by Sean O’Keefe, associate professor of food science and technology.