Development and optimization of flaked breakfast cereal processing parameters and formulation incorporated with banana pulp and peel using response surface methodology

Tay H. X., . and Kuan C. H., . and Chong G. H., . and New C. Y., . and Son R., . Development and optimization of flaked breakfast cereal processing parameters and formulation incorporated with banana pulp and peel using response surface methodology. pp. 45-53. ISSN 2550-2166

Breakfast cereal plays an important role in a balanced diet. In Malaysia tons of highly nutritious banana peels overripe oversupplied and rejected bananas end up in food waste as a result of high production and consumption of banana. Thus this study aimed to produce flaked breakfast cereal with banana pulp banana peel and cornmeal through oven -baking. Baking temperature baking time and volume of banana pulp and peel mixture were optimized by using response surface methodology (RSM) to achieve desired fracturability and yellowness. Through this study fracturability (R 0.98 P0.05) and yellowness (R 0.99 P0.05) were found to be significantly related to the processing parameters and formulation of the flakes. The optimum processing parameters and formula obtained from this study were the baking temperature of 129.5C baking time of 15 mins and volume of banana pulp and peel mixture of 140 g. Besides a sensory evaluation was conducted and compared among the optimized flakes and commercial corn flakes. Based on the results there was a significant difference (P0.05) in aroma appearance and taste but no significant difference (P0.05) in mouthfeel and overall acceptability between both types of flakes. It was recommended that the shelf-life study of the optimized flakes could be done for future study.

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Abstract

Breakfast cereal plays an important role in a balanced diet. In Malaysia tons of highly nutritious banana peels overripe oversupplied and rejected bananas end up in food waste as a result of high production and consumption of banana. Thus this study aimed to produce flaked breakfast cereal with banana pulp banana peel and cornmeal through oven -baking. Baking temperature baking time and volume of banana pulp and peel mixture were optimized by using response surface methodology (RSM) to achieve desired fracturability and yellowness. Through this study fracturability (R 0.98 P0.05) and yellowness (R 0.99 P0.05) were found to be significantly related to the processing parameters and formulation of the flakes. The optimum processing parameters and formula obtained from this study were the baking temperature of 129.5C baking time of 15 mins and volume of banana pulp and peel mixture of 140 g. Besides a sensory evaluation was conducted and compared among the optimized flakes and commercial corn flakes. Based on the results there was a significant difference (P0.05) in aroma appearance and taste but no significant difference (P0.05) in mouthfeel and overall acceptability between both types of flakes. It was recommended that the shelf-life study of the optimized flakes could be done for future study.

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Item Type:	Article
AGROVOC Term:	Breakfast cereals
AGROVOC Term:	Ready meals
AGROVOC Term:	Cereal products
AGROVOC Term:	Cereals
AGROVOC Term:	Fruit pulps
AGROVOC Term:	Fruit products
AGROVOC Term:	Cornflakes
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Bananas
AGROVOC Term:	Baking
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10387

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