Physiochemical properties of banana peel powder to functional food

R. Samsudin, . and L. Mujianto, . and Z. Mohd Dom, . and A. Azhar, . and S. Masaudin, . Physiochemical properties of banana peel powder to functional food. pp. 209-215. ISSN 2550-2166

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 m 126-250 m and 250 m. 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 m) has the highest true density but sample C (250 m) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powders 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 highwater 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.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

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 m 126-250 m and 250 m. 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 m) has the highest true density but sample C (250 m) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powders 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 highwater 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.

[error in script]

Item Type:	Article
AGROVOC Term:	Bananas
AGROVOC Term:	Peeling
AGROVOC Term:	Sampling
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Moisture content
AGROVOC Term:	Physical properties
AGROVOC Term:	Food products
AGROVOC Term:	Water holding capacity
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10592

Actions (login required)

View Item