The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.]
Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility. Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre (DF), minerals and vitamins. Unripe banana contains high resistant starch (RS) which is beneficial for colon healt...
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| Format: | Article |
| Language: | en |
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UiTM Press for the Research Management Center (IRMI), Universiti Teknologi MARA
2021
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| Online Access: | https://ir.uitm.edu.my/id/eprint/44973/1/44973.pdf https://ir.uitm.edu.my/id/eprint/44973/ http://srj.uitm.edu.my/ |
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| _version_ | 1833067706142687232 |
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| author | Mariely Ayu, Shareenie Matkhir, Afham Aisyah Akanda, Jahurul Haque Mamat, Hasmadi Abdul Hamid, Mansoor |
| author_facet | Mariely Ayu, Shareenie Matkhir, Afham Aisyah Akanda, Jahurul Haque Mamat, Hasmadi Abdul Hamid, Mansoor |
| author_sort | Mariely Ayu, Shareenie |
| building | Tun Abdul Razak Library |
| collection | Institutional Repository |
| content_provider | Universiti Teknologi Mara |
| content_source | UiTM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility. Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre (DF), minerals and vitamins. Unripe banana contains high resistant starch (RS) which is beneficial for colon health and helps reduce the risk of cardiovascular diseases and diabetes. This study was conducted to determine the feasibility of substituting wheat flour (WF) with unripe Saba banana flour (USBF) to produce biscuits with sensory acceptance and characterising its physicochemical properties. A total of nine (9) formulations were developed by incorporating WF with USBF (10- 90%). These formulations were tested for sensory acceptance with the best formulation then proceeded for physicochemical analysis. Sample F5 (50% USBF and 50% WF) was chosen as the best formulation and compared with the control biscuit (100% WF) for physicochemical characteristics. The comparison results showed that F5 biscuit had significant increment ., |
| format | Article |
| id | my.uitm.ir-44973 |
| institution | Universiti Teknologi Mara |
| language | en |
| publishDate | 2021 |
| publisher | UiTM Press for the Research Management Center (IRMI), Universiti Teknologi MARA |
| record_format | eprints |
| spelling | my.uitm.ir-449732021-10-08T09:02:06Z https://ir.uitm.edu.my/id/eprint/44973/ The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.] srj Mariely Ayu, Shareenie Matkhir, Afham Aisyah Akanda, Jahurul Haque Mamat, Hasmadi Abdul Hamid, Mansoor Biochemistry QR Microbiology Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility. Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre (DF), minerals and vitamins. Unripe banana contains high resistant starch (RS) which is beneficial for colon health and helps reduce the risk of cardiovascular diseases and diabetes. This study was conducted to determine the feasibility of substituting wheat flour (WF) with unripe Saba banana flour (USBF) to produce biscuits with sensory acceptance and characterising its physicochemical properties. A total of nine (9) formulations were developed by incorporating WF with USBF (10- 90%). These formulations were tested for sensory acceptance with the best formulation then proceeded for physicochemical analysis. Sample F5 (50% USBF and 50% WF) was chosen as the best formulation and compared with the control biscuit (100% WF) for physicochemical characteristics. The comparison results showed that F5 biscuit had significant increment ., UiTM Press for the Research Management Center (IRMI), Universiti Teknologi MARA 2021 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/44973/1/44973.pdf The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.]. (2021) Scientific Research Journal <https://ir.uitm.edu.my/view/publication/Scientific_Research_Journal/>, 18 (1). pp. 57-72. ISSN 2289-649X http://srj.uitm.edu.my/ |
| spellingShingle | Biochemistry QR Microbiology Mariely Ayu, Shareenie Matkhir, Afham Aisyah Akanda, Jahurul Haque Mamat, Hasmadi Abdul Hamid, Mansoor The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.] |
| title | The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.] |
| title_full | The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.] |
| title_fullStr | The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.] |
| title_full_unstemmed | The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.] |
| title_short | The effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / Shareenie Mariely Ayu … [et al.] |
| title_sort | effects of unripe saba banana composite flour on acceptance and physicochemical characteristics of biscuits / shareenie mariely ayu … [et al.] |
| topic | Biochemistry QR Microbiology |
| url | https://ir.uitm.edu.my/id/eprint/44973/1/44973.pdf https://ir.uitm.edu.my/id/eprint/44973/ http://srj.uitm.edu.my/ |
| url_provider | http://ir.uitm.edu.my/ |