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Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality

The objective of this study was to design a value-added product utilizing food industry by-products, specifically dried Leb Mue Nang banana and soybean meal. Five alternative formulations of a fruit bar with different ratios of dehydrated Leb Mue Nang banana and soybean meal (70:30, 60:40, 50:50,...

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Main Authors: Chukwan Techakanon,, Sunantha Tangrujiwatanachai,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:http://journalarticle.ukm.my/14717/1/48_04_13.pdf
http://journalarticle.ukm.my/14717/
http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56
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spelling my-ukm.journal.147172020-06-03T00:17:15Z http://journalarticle.ukm.my/14717/ Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality Chukwan Techakanon, Sunantha Tangrujiwatanachai, The objective of this study was to design a value-added product utilizing food industry by-products, specifically dried Leb Mue Nang banana and soybean meal. Five alternative formulations of a fruit bar with different ratios of dehydrated Leb Mue Nang banana and soybean meal (70:30, 60:40, 50:50, 40:60 and 30:70) were compared. The final recipe was judged by 50 panellists using the 9-point hedonic scale. The product was evaluated for chemical properties (carbohydrate, protein, fat, ash and total energy), physical properties (water activity, moisture and texture), consumer acceptance, and quality during storage for three months. The results show that dried Leb Mue Nang banana could be used for up to 45% and soybean meal as protein supplement could contribute up to 30%. The developed product is a good source of carbohydrate (70.51%) and protein (12.97%), giving 189.5 kcal/serving (50 g). The overall product acceptance score from 100 consumers was 7.9/9, indicating high potential for commercial application. The fruit bars were well accepted with desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions. Penerbit Universiti Kebangsaan Malaysia 2019-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/14717/1/48_04_13.pdf Chukwan Techakanon, and Sunantha Tangrujiwatanachai, (2019) Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality. Malaysian Applied Biology, 48 (4). pp. 101-106. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description The objective of this study was to design a value-added product utilizing food industry by-products, specifically dried Leb Mue Nang banana and soybean meal. Five alternative formulations of a fruit bar with different ratios of dehydrated Leb Mue Nang banana and soybean meal (70:30, 60:40, 50:50, 40:60 and 30:70) were compared. The final recipe was judged by 50 panellists using the 9-point hedonic scale. The product was evaluated for chemical properties (carbohydrate, protein, fat, ash and total energy), physical properties (water activity, moisture and texture), consumer acceptance, and quality during storage for three months. The results show that dried Leb Mue Nang banana could be used for up to 45% and soybean meal as protein supplement could contribute up to 30%. The developed product is a good source of carbohydrate (70.51%) and protein (12.97%), giving 189.5 kcal/serving (50 g). The overall product acceptance score from 100 consumers was 7.9/9, indicating high potential for commercial application. The fruit bars were well accepted with desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions.
format Article
author Chukwan Techakanon,
Sunantha Tangrujiwatanachai,
spellingShingle Chukwan Techakanon,
Sunantha Tangrujiwatanachai,
Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
author_facet Chukwan Techakanon,
Sunantha Tangrujiwatanachai,
author_sort Chukwan Techakanon,
title Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
title_short Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
title_full Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
title_fullStr Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
title_full_unstemmed Leb Mue Nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
title_sort leb mue nang banana bars with protein supplements from soybean meal: nutritional and sensorial quality
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2019
url http://journalarticle.ukm.my/14717/1/48_04_13.pdf
http://journalarticle.ukm.my/14717/
http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56
_version_ 1669008500440694784
score 13.211869

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