Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage
The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel flour (BPF) in different percentages of BPF (2%, 4% and 6%). The use of BPF in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions, di...
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UniSE Press
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/32004/3/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32004/1/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage.pdf https://eprints.ums.edu.my/id/eprint/32004/ http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-178-183-OA.pdf |
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| author | Hana Mohd Zaini Mohd. Dona Sintang Suryani Saallah Noorakmar Ab. Wahab Jumardi Roslan Wolyna Pindi |
| author_facet | Hana Mohd Zaini Mohd. Dona Sintang Suryani Saallah Noorakmar Ab. Wahab Jumardi Roslan Wolyna Pindi |
| author_sort | Hana Mohd Zaini |
| building | UMS Library |
| collection | Institutional Repository |
| content_provider | Universiti Malaysia Sabah |
| content_source | UMS Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel flour (BPF) in different percentages of BPF (2%, 4% and 6%). The use of BPF in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions, dietary fibre and mineral content of the sausages. By increasing the proportion of BPF in the sausage 4 to 6%, the hardness was increased by 31% and 54% respectively (P < 0.05). The darker sausage was obtained as more BPF added in the formulation. The sensory evaluation showed that the chicken sausage with a concentration of 2% had the highest overall acceptability. In comparison, a sausage containing 6% was found to be the least acceptable compared to the control sample. The declining sensory acceptability of the sausages with 6% BPF was related to its hard texture and dark colour. |
| format | Article |
| id | my.ums.eprints-32004 |
| institution | Universiti Malaysia Sabah |
| language | en en |
| publishDate | 2021 |
| publisher | UniSE Press |
| record_format | eprints |
| spelling | my.ums.eprints-320042022-03-24T00:08:00Z https://eprints.ums.edu.my/id/eprint/32004/ Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage Hana Mohd Zaini Mohd. Dona Sintang Suryani Saallah Noorakmar Ab. Wahab Jumardi Roslan Wolyna Pindi TP248.13-248.65 Biotechnology The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel flour (BPF) in different percentages of BPF (2%, 4% and 6%). The use of BPF in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions, dietary fibre and mineral content of the sausages. By increasing the proportion of BPF in the sausage 4 to 6%, the hardness was increased by 31% and 54% respectively (P < 0.05). The darker sausage was obtained as more BPF added in the formulation. The sensory evaluation showed that the chicken sausage with a concentration of 2% had the highest overall acceptability. In comparison, a sausage containing 6% was found to be the least acceptable compared to the control sample. The declining sensory acceptability of the sausages with 6% BPF was related to its hard texture and dark colour. UniSE Press 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/32004/3/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage_ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/32004/1/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage.pdf Hana Mohd Zaini and Mohd. Dona Sintang and Suryani Saallah and Noorakmar Ab. Wahab and Jumardi Roslan and Wolyna Pindi (2021) Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage. Transactions on Science and Technology, 8 (2). pp. 178-183. ISSN 2289-8786 http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-178-183-OA.pdf |
| spellingShingle | TP248.13-248.65 Biotechnology Hana Mohd Zaini Mohd. Dona Sintang Suryani Saallah Noorakmar Ab. Wahab Jumardi Roslan Wolyna Pindi Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage |
| title | Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage |
| title_full | Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage |
| title_fullStr | Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage |
| title_full_unstemmed | Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage |
| title_short | Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage |
| title_sort | effect of banana peel flour incorporation (musa acuminata) on physicochemical and sensory profile of chicken sausage |
| topic | TP248.13-248.65 Biotechnology |
| url | https://eprints.ums.edu.my/id/eprint/32004/3/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32004/1/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage.pdf https://eprints.ums.edu.my/id/eprint/32004/ http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-178-183-OA.pdf |
| url_provider | http://eprints.ums.edu.my/ |