Physicochemical properties of banana peel powder in functional food products
Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will...
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| Format: | Article |
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Rynnye Lyan Resources
2021
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| _version_ | 1825937492139835392 |
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| author | Mohd Dom, Zanariah Mujianto, Lisnurjannah Azhar, Adibah Zahiah Masaudin, Saidatul Nurul Atika Samsudin, Rosnah |
| author_facet | Mohd Dom, Zanariah Mujianto, Lisnurjannah Azhar, Adibah Zahiah Masaudin, Saidatul Nurul Atika Samsudin, Rosnah |
| author_sort | Mohd Dom, Zanariah |
| collection | UPM |
| description | Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been
proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel
powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g
dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics. |
| first_indexed | 2024-03-06T11:00:19Z |
| format | Article |
| id | upm.eprints-94591 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:00:19Z |
| publishDate | 2021 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | upm.eprints-945912022-12-07T00:59:18Z http://psasir.upm.edu.my/id/eprint/94591/ Physicochemical properties of banana peel powder in functional food products Mohd Dom, Zanariah Mujianto, Lisnurjannah Azhar, Adibah Zahiah Masaudin, Saidatul Nurul Atika Samsudin, Rosnah Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics. Rynnye Lyan Resources 2021-05 Article PeerReviewed Mohd Dom, Zanariah and Mujianto, Lisnurjannah and Azhar, Adibah Zahiah and Masaudin, Saidatul Nurul Atika and Samsudin, Rosnah (2021) Physicochemical properties of banana peel powder in functional food products. Food Research, 5 (suppl.1). 209 - 215. ISSN 2550-2166 https://www.myfoodresearch.com/vol-59474supplementary-1.html 10.26656/fr.2017.5(S1).037 |
| spellingShingle | Mohd Dom, Zanariah Mujianto, Lisnurjannah Azhar, Adibah Zahiah Masaudin, Saidatul Nurul Atika Samsudin, Rosnah Physicochemical properties of banana peel powder in functional food products |
| title | Physicochemical properties of banana peel powder in functional food products |
| title_full | Physicochemical properties of banana peel powder in functional food products |
| title_fullStr | Physicochemical properties of banana peel powder in functional food products |
| title_full_unstemmed | Physicochemical properties of banana peel powder in functional food products |
| title_short | Physicochemical properties of banana peel powder in functional food products |
| title_sort | physicochemical properties of banana peel powder in functional food products |
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