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The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa

Keropok lekor a fish-based sausage is a popular traditional snack that originated in Terengganu, a state in north-eastern Malaysia. Green banana flour was used to enhance the nutritional value of keropok lekor since it is high in dietary fibre, bioactive components, gluten-free, low glycaemic index,...

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Main Authors: Abdul Jalil, Siti Jaimiah, Musa, Nafisah
Format: Book Section
Language:English
Published: Faculty of Plantation and Agrotechnology 2023
Subjects:
Food processing and manufacture
Online Access:https://ir.uitm.edu.my/id/eprint/81168/1/81168.pdf
https://ir.uitm.edu.my/id/eprint/81168/
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spelling my.uitm.ir.811682023-07-12T20:11:41Z https://ir.uitm.edu.my/id/eprint/81168/ The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa Abdul Jalil, Siti Jaimiah Musa, Nafisah Food processing and manufacture Keropok lekor a fish-based sausage is a popular traditional snack that originated in Terengganu, a state in north-eastern Malaysia. Green banana flour was used to enhance the nutritional value of keropok lekor since it is high in dietary fibre, bioactive components, gluten-free, low glycaemic index, and numerous other nutrients that are advantageous to human diets. The primary goal of this study is to create an innovative version of keropok lekor produced using green banana flour and examine its physicochemical characteristics and to evaluate consumer acceptability. The process of making green banana keropok lekor was the same as for traditional keropok lekor, except that green banana flour is used in replacement of tapioca starch. Banana flour and tapioca starch were used in varieties of ratios (15:20, 17.50:1750, 35:0) to develop the banana keropok lekor. The boiled samples were analyzed for moisture, crude protein, crude fat, ash, carbohydrate, color (lightness, redness, and yellowness), and texture (hardness, cohesiveness, springiness, chewiness, gumminess, and resilience). Formulation 1 (15:20) was the most preferred among all the formulations, where the moisture (57.3%), crude protein (8.65%), crude fat (1.99%), ash (0.83%), and carbohydrate content (30.66%). Formulation 3 with the highest proportion of green banana flour demonstrated a high value of hardness, chewiness, and gumminess but showed the least value of cohesiveness, springiness, and resilience. The color of the banana keropok lekor showed a significantly different (p0.05) in lightness and yellowness values. Faculty of Plantation and Agrotechnology 2023 Book Section PeerReviewed text en https://ir.uitm.edu.my/id/eprint/81168/1/81168.pdf The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa. (2023) In: E-extended abstract of the International Agrotechnology Innovation Symposium (i-AIS). 4th edition ed. Faculty of Plantation and Agrotechnology, Kampus Jasin, Melaka, pp. 9-17. ISBN 978-629 -97220-6-9
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 Food processing and manufacture
spellingShingle Food processing and manufacture
Abdul Jalil, Siti Jaimiah
Musa, Nafisah
The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa
description Keropok lekor a fish-based sausage is a popular traditional snack that originated in Terengganu, a state in north-eastern Malaysia. Green banana flour was used to enhance the nutritional value of keropok lekor since it is high in dietary fibre, bioactive components, gluten-free, low glycaemic index, and numerous other nutrients that are advantageous to human diets. The primary goal of this study is to create an innovative version of keropok lekor produced using green banana flour and examine its physicochemical characteristics and to evaluate consumer acceptability. The process of making green banana keropok lekor was the same as for traditional keropok lekor, except that green banana flour is used in replacement of tapioca starch. Banana flour and tapioca starch were used in varieties of ratios (15:20, 17.50:1750, 35:0) to develop the banana keropok lekor. The boiled samples were analyzed for moisture, crude protein, crude fat, ash, carbohydrate, color (lightness, redness, and yellowness), and texture (hardness, cohesiveness, springiness, chewiness, gumminess, and resilience). Formulation 1 (15:20) was the most preferred among all the formulations, where the moisture (57.3%), crude protein (8.65%), crude fat (1.99%), ash (0.83%), and carbohydrate content (30.66%). Formulation 3 with the highest proportion of green banana flour demonstrated a high value of hardness, chewiness, and gumminess but showed the least value of cohesiveness, springiness, and resilience. The color of the banana keropok lekor showed a significantly different (p0.05) in lightness and yellowness values.
format Book Section
author Abdul Jalil, Siti Jaimiah
Musa, Nafisah
author_facet Abdul Jalil, Siti Jaimiah
Musa, Nafisah
author_sort Abdul Jalil, Siti Jaimiah
title The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa
title_short The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa
title_full The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa
title_fullStr The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa
title_full_unstemmed The utilization of green banana (Musa Acuminata x Musa Balbisiana) flour in the development of keropok lekor / Siti Jaimiah Abdul Jalil and Nafisah Musa
title_sort utilization of green banana (musa acuminata x musa balbisiana) flour in the development of keropok lekor / siti jaimiah abdul jalil and nafisah musa
publisher Faculty of Plantation and Agrotechnology
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/81168/1/81168.pdf
https://ir.uitm.edu.my/id/eprint/81168/
_version_ 1772815615159959552
score 13.211869

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