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Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process

Introduction: Banana is a perishable fruit and rapidly overripe which can cause food waste problems to occur if not used to prepare other foods. Drying would be useful to overcome this problem by converting the overripe banana into a value-added product. Therefore, this study aims to evaluate the ef...

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Main Authors: Marzlan, Anis Asyila, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
Format: Article
Language:English
Published: Faculty of Medicine and Health Sciences, Universiti Putra Malaysia 2020
Online Access:http://psasir.upm.edu.my/id/eprint/87312/1/2020112512405720_2020_0329.pdf
http://psasir.upm.edu.my/id/eprint/87312/
https://medic.upm.edu.my/upload/dokumen/2020112512405720_2020_0329.pdf
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spelling my.upm.eprints.873122022-07-09T00:15:13Z http://psasir.upm.edu.my/id/eprint/87312/ Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process Marzlan, Anis Asyila Muhialdin, Belal J. Meor Hussin, Anis Shobirin Introduction: Banana is a perishable fruit and rapidly overripe which can cause food waste problems to occur if not used to prepare other foods. Drying would be useful to overcome this problem by converting the overripe banana into a value-added product. Therefore, this study aims to evaluate the effect of different temperatures for foam mat drying on overripe banana puree. Besides, the sensory attributes and acceptability of banana cakes produced will be evaluated. Methods: The overripe banana puree was subjected to foam mat drying and the dried powder was subjected to banana cake production. Physical analysis, chemical analysis, and sensory evaluation were carried out for the banana cakes. Results: A significant different (p≥0.05) was observed for all of the overripe banana powder. The sensory evaluation showed that banana cake prepared from overripe banana powder and added with banana essence in the cake batter had significant difference (p<0.05) for the attributes of aroma, appearances, flavour, and after taste. In contrast, all the banana cakes samples showed no significant difference (p≥0.05) for the attribute of texture. Conclusion: This study showed that overripe banana powder has the potential to produce banana cake premix. Faculty of Medicine and Health Sciences, Universiti Putra Malaysia 2020-11 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/87312/1/2020112512405720_2020_0329.pdf Marzlan, Anis Asyila and Muhialdin, Belal J. and Meor Hussin, Anis Shobirin (2020) Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process. Malaysian Journal of Medicine and Health Sciences, 16 (suppl.11). 150 - 158. ISSN 1675-8544; ESSN: 2636-9346 https://medic.upm.edu.my/upload/dokumen/2020112512405720_2020_0329.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Introduction: Banana is a perishable fruit and rapidly overripe which can cause food waste problems to occur if not used to prepare other foods. Drying would be useful to overcome this problem by converting the overripe banana into a value-added product. Therefore, this study aims to evaluate the effect of different temperatures for foam mat drying on overripe banana puree. Besides, the sensory attributes and acceptability of banana cakes produced will be evaluated. Methods: The overripe banana puree was subjected to foam mat drying and the dried powder was subjected to banana cake production. Physical analysis, chemical analysis, and sensory evaluation were carried out for the banana cakes. Results: A significant different (p≥0.05) was observed for all of the overripe banana powder. The sensory evaluation showed that banana cake prepared from overripe banana powder and added with banana essence in the cake batter had significant difference (p<0.05) for the attributes of aroma, appearances, flavour, and after taste. In contrast, all the banana cakes samples showed no significant difference (p≥0.05) for the attribute of texture. Conclusion: This study showed that overripe banana powder has the potential to produce banana cake premix.
format Article
author Marzlan, Anis Asyila
Muhialdin, Belal J.
Meor Hussin, Anis Shobirin
spellingShingle Marzlan, Anis Asyila
Muhialdin, Belal J.
Meor Hussin, Anis Shobirin
Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
author_facet Marzlan, Anis Asyila
Muhialdin, Belal J.
Meor Hussin, Anis Shobirin
author_sort Marzlan, Anis Asyila
title Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
title_short Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
title_full Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
title_fullStr Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
title_full_unstemmed Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
title_sort production of banana cake premix from banana (musa acuminata colla) by-products via foam mat drying process
publisher Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/87312/1/2020112512405720_2020_0329.pdf
http://psasir.upm.edu.my/id/eprint/87312/
https://medic.upm.edu.my/upload/dokumen/2020112512405720_2020_0329.pdf
_version_ 1738511955458523136
score 13.211869

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