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Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar

Banana peels are usually discarded or used as animal feed although it contains a high number of bioactive compounds. This study was conducted to determine the effectiveness of various anti-browning agents and concentrations as a pre-treatment method for banana peel flour preparation, assess the phys...

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Main Author: Syed Abu Bakar, Syarifah Khadijah
Format: Thesis
Language:English
Published: 2021
Subjects:
Dietary studies, food values, experiments, tests, etc.
Online Access:https://ir.uitm.edu.my/id/eprint/60554/1/60554.pdf
https://ir.uitm.edu.my/id/eprint/60554/
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spelling my.uitm.ir.605542022-05-30T05:23:52Z https://ir.uitm.edu.my/id/eprint/60554/ Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar Syed Abu Bakar, Syarifah Khadijah Dietary studies, food values, experiments, tests, etc. Banana peels are usually discarded or used as animal feed although it contains a high number of bioactive compounds. This study was conducted to determine the effectiveness of various anti-browning agents and concentrations as a pre-treatment method for banana peel flour preparation, assess the physicochemical and functional properties of banana peel flour (BPF) and evaluate the quality and glycaemic index of biscuits added with BPF. Four banana cultivars were used in this study; Nangka, Tanduk, Berangan and Rastali. Pre-treatment of banana peels was conducted using solutions containing citric acid, sodium metabisulfite and a combination of citric acid and sodium metabisulfite at concentrations of 0.2%, 0.3%, 0.5% and 1.0%. The L* values and browning index of banana peel flour treated with 0.2% of the combined anti-browning agent was effective to inhibit the browning activity of banana peel. Physicochemical (yield, pH, moisture, ash, fat, protein, carbohydrate, dietary fibre, starch and total phenolic content) and functional properties (water holding capacity, oil holding capacity, swelling power, water soluble and absorption index) of local cultivars in banana peel flours were compared. It was revealed that the total dietary fibre (TDF), insoluble dietary fibre (IDF), soluble dietary fibre (SDF) and starch content were significantly different between the banana peel cultivars. Nangka and Tanduk BPF showed no significant difference (p<0.05) in water holding capacity (WHC) while Rastali BPF exhibited significantly lower (p<0.05) in oil holding capacity (OHC) and water-absorption index (WAI) but higher in water-soluble index (WSI) and swelling power (SP). The application of Berangan BPF in biscuit productions prepared at different levels of substitution (0%, 10%, 20%, 30% and 40%) to replace wheat flour were analysed for its physicochemical properties and sensory acceptability. The increase of Berangan BPF percentage resulting high TDF, IDF and SDF contents in the biscuits. The physical attributes of the biscuits were affected similarly like the hardness and spread ratio of biscuits. Biscuits substituted with up to 20% showed a significant decrease (p<0.05) in colour score compared to control biscuits. However, biscuits with up to 20% substitution of Berangan BPF obtained higher scores for appearance, texture, taste attributes and overall acceptability. In-vitro starch hydrolysis and estimated glycemic index (eGI) showed that substitution of Berangan BPF significantly decreased (p<0.05) the starch digestion rate, glycemic load (GL) thus lowered the eGI of biscuits from high to medium eGI food. Biscuits substituted with Berangan BPF showed lower eGI compared to control hence had a great potential to be used as a functional ingredient in foods for diabetic and obese individuals. Present study suggested that substitution of BPF up to 20% can maintain the physical quality of biscuit. Finally, the application of BPF might increase the utilisation of banana waste in food products. 2021-04 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/60554/1/60554.pdf (2021) Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar. Masters thesis, thesis, Universiti Teknologi MARA.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Dietary studies, food values, experiments, tests, etc.
spellingShingle Dietary studies, food values, experiments, tests, etc.
Syed Abu Bakar, Syarifah Khadijah
Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar
description Banana peels are usually discarded or used as animal feed although it contains a high number of bioactive compounds. This study was conducted to determine the effectiveness of various anti-browning agents and concentrations as a pre-treatment method for banana peel flour preparation, assess the physicochemical and functional properties of banana peel flour (BPF) and evaluate the quality and glycaemic index of biscuits added with BPF. Four banana cultivars were used in this study; Nangka, Tanduk, Berangan and Rastali. Pre-treatment of banana peels was conducted using solutions containing citric acid, sodium metabisulfite and a combination of citric acid and sodium metabisulfite at concentrations of 0.2%, 0.3%, 0.5% and 1.0%. The L* values and browning index of banana peel flour treated with 0.2% of the combined anti-browning agent was effective to inhibit the browning activity of banana peel. Physicochemical (yield, pH, moisture, ash, fat, protein, carbohydrate, dietary fibre, starch and total phenolic content) and functional properties (water holding capacity, oil holding capacity, swelling power, water soluble and absorption index) of local cultivars in banana peel flours were compared. It was revealed that the total dietary fibre (TDF), insoluble dietary fibre (IDF), soluble dietary fibre (SDF) and starch content were significantly different between the banana peel cultivars. Nangka and Tanduk BPF showed no significant difference (p<0.05) in water holding capacity (WHC) while Rastali BPF exhibited significantly lower (p<0.05) in oil holding capacity (OHC) and water-absorption index (WAI) but higher in water-soluble index (WSI) and swelling power (SP). The application of Berangan BPF in biscuit productions prepared at different levels of substitution (0%, 10%, 20%, 30% and 40%) to replace wheat flour were analysed for its physicochemical properties and sensory acceptability. The increase of Berangan BPF percentage resulting high TDF, IDF and SDF contents in the biscuits. The physical attributes of the biscuits were affected similarly like the hardness and spread ratio of biscuits. Biscuits substituted with up to 20% showed a significant decrease (p<0.05) in colour score compared to control biscuits. However, biscuits with up to 20% substitution of Berangan BPF obtained higher scores for appearance, texture, taste attributes and overall acceptability. In-vitro starch hydrolysis and estimated glycemic index (eGI) showed that substitution of Berangan BPF significantly decreased (p<0.05) the starch digestion rate, glycemic load (GL) thus lowered the eGI of biscuits from high to medium eGI food. Biscuits substituted with Berangan BPF showed lower eGI compared to control hence had a great potential to be used as a functional ingredient in foods for diabetic and obese individuals. Present study suggested that substitution of BPF up to 20% can maintain the physical quality of biscuit. Finally, the application of BPF might increase the utilisation of banana waste in food products.
format Thesis
author Syed Abu Bakar, Syarifah Khadijah
author_facet Syed Abu Bakar, Syarifah Khadijah
author_sort Syed Abu Bakar, Syarifah Khadijah
title Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar
title_short Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar
title_full Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar
title_fullStr Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar
title_full_unstemmed Pre-treatment agents, physicochemical and functional properties of local banana (Musa sp.) peel flours and its application in biscuit / Syarifah Khadijah Syed Abu Bakar
title_sort pre-treatment agents, physicochemical and functional properties of local banana (musa sp.) peel flours and its application in biscuit / syarifah khadijah syed abu bakar
publishDate 2021
url https://ir.uitm.edu.my/id/eprint/60554/1/60554.pdf
https://ir.uitm.edu.my/id/eprint/60554/
_version_ 1734303103663996928
score 13.211869

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