Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary Fiber
Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (DF). The aim of the study was to develop a breadin...
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| Format: | Article |
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MDPI AG
2022-09-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/18/1/76 |
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| author | Jayvee Clemor Shaila Mari Deloso Areve Clarence De Vera Crizia Angeli Sulatra Jasmine Mary Corrine Uy Daniel Salunga Florimae Paimalan Ailyn Mae Kuan-Del Rio |
| author_facet | Jayvee Clemor Shaila Mari Deloso Areve Clarence De Vera Crizia Angeli Sulatra Jasmine Mary Corrine Uy Daniel Salunga Florimae Paimalan Ailyn Mae Kuan-Del Rio |
| author_sort | Jayvee Clemor |
| collection | DOAJ |
| description | Banana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (DF). The aim of the study was to develop a breading mix (BM), determine the most acceptable formulation of BM with BPs, and evaluate its nutrient and microbial content. One (1) control commercial BM and three (3) BMs with different formulations, including the substitution of all-purpose flour (APF) with partially fine-dried banana peel (PFDBP) for 25%, 30%, and 35% in the production of the BM formulation, were tested in terms of nutrient and microbiological content. For sensory evaluation, Quantitative Descriptive Analysis was conducted by eleven (11) trained panelists and the Consumer Acceptability Test was facilitated by fifty (50) untrained panelists using the 9-point hedonic scale, utilizing chicken breast fillet as a carrier. The statistical treatments used were weighted mean and one-factor repeated measures analysis of variance. The BM formulations produced were all found to be high in total dietary fiber (TDF), except for the control. Hence, it was proven that BPs are a suitable dietary source for BM formulations. Furthermore, the BM with DF had a lower fat content than the control due to its low oil-holding capacity, which is beneficial with fried foods. Apart from color, all the BM samples tested on pan-fried chicken breast fillets were comparable to the control’s sensory characteristics. Therefore, the most favorable sample was BM A, which contains a 25% substitution of APF with PFDBP, as it has shown an impressive result regarding TDF, fat and microbiological analysis, and evaluation in terms of its sensory attributes. |
| first_indexed | 2024-03-11T06:51:22Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-11T06:51:22Z |
| publishDate | 2022-09-01 |
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| series | Biology and Life Sciences Forum |
| spelling | doaj.art-3755442e564a4862976fadb3c1f8b9492023-11-17T09:57:04ZengMDPI AGBiology and Life Sciences Forum2673-99762022-09-011817610.3390/Foods2022-12921Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary FiberJayvee Clemor0Shaila Mari Deloso1Areve Clarence De Vera2Crizia Angeli Sulatra3Jasmine Mary Corrine Uy4Daniel Salunga5Florimae Paimalan6Ailyn Mae Kuan-Del Rio7Department of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesDepartment of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesDepartment of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesDepartment of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesDepartment of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesDepartment of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesDepartment of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesDepartment of Nutrition and Dietetics, College of Education, University of Santo Tomas Philippines, Manila City 1008, PhilippinesBanana is one of the fruit crops that is mainly consumed and produced in the Philippines. As a result, banana peels (BPs) are neglected as waste. Furthermore, numerous studies have investigated and stated that BPs are a good source of dietary fiber (DF). The aim of the study was to develop a breading mix (BM), determine the most acceptable formulation of BM with BPs, and evaluate its nutrient and microbial content. One (1) control commercial BM and three (3) BMs with different formulations, including the substitution of all-purpose flour (APF) with partially fine-dried banana peel (PFDBP) for 25%, 30%, and 35% in the production of the BM formulation, were tested in terms of nutrient and microbiological content. For sensory evaluation, Quantitative Descriptive Analysis was conducted by eleven (11) trained panelists and the Consumer Acceptability Test was facilitated by fifty (50) untrained panelists using the 9-point hedonic scale, utilizing chicken breast fillet as a carrier. The statistical treatments used were weighted mean and one-factor repeated measures analysis of variance. The BM formulations produced were all found to be high in total dietary fiber (TDF), except for the control. Hence, it was proven that BPs are a suitable dietary source for BM formulations. Furthermore, the BM with DF had a lower fat content than the control due to its low oil-holding capacity, which is beneficial with fried foods. Apart from color, all the BM samples tested on pan-fried chicken breast fillets were comparable to the control’s sensory characteristics. Therefore, the most favorable sample was BM A, which contains a 25% substitution of APF with PFDBP, as it has shown an impressive result regarding TDF, fat and microbiological analysis, and evaluation in terms of its sensory attributes.https://www.mdpi.com/2673-9976/18/1/76dietary fiberbreading mixbanana peelsensory evaluationdehydrationproduct development |
| spellingShingle | Jayvee Clemor Shaila Mari Deloso Areve Clarence De Vera Crizia Angeli Sulatra Jasmine Mary Corrine Uy Daniel Salunga Florimae Paimalan Ailyn Mae Kuan-Del Rio Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary Fiber Biology and Life Sciences Forum dietary fiber breading mix banana peel sensory evaluation dehydration product development |
| title | Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary Fiber |
| title_full | Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary Fiber |
| title_fullStr | Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary Fiber |
| title_full_unstemmed | Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary Fiber |
| title_short | Chick’n Fiber: Development of Breading Mix Using Banana (<i>Musa sapientum</i> var. <i>lacatan</i>) Peel as a Good Source of Dietary Fiber |
| title_sort | chick n fiber development of breading mix using banana i musa sapientum i var i lacatan i peel as a good source of dietary fiber |
| topic | dietary fiber breading mix banana peel sensory evaluation dehydration product development |
| url | https://www.mdpi.com/2673-9976/18/1/76 |
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