Effect of Banana Peel Flour Substitution on Physical characteristic of Yellow noodles

Publication Date : 07/02/2018

Author(s) :

M.D. Zanariah, M.N. Nurul Aida, M. Lisnurjannah.

Volume/Issue :
Volume 1
Issue 1
(02 - 2018)

Abstract :

The most widely consumed fruit in Malaysia is the beloved banana. It is also a fruit that comes with a rather significant peel, and millions of those banana peels end up in the trash. They could be eaten instead. Some people in other parts of the world have been eating banana peels all along. They are fibrous and a bit bitter, aside from sidestepping some of that prodigious waste, banana peels also have nutritional appeal. They have a good source of resistant starch, nonstarch polysaccharides including dietary fibre, antioxidants, polyphenols, essential minerals such as potassium, which are important for human health. In this research, it is aimed to develop nutritious yellow noodle formulations by substituting banana peel flour (BPF) with wheat flour (10%, 20% and 30%) and a control formulation with wheat flour was also prepared. The substitution BPF yellow noodles will affect the physicochemical properties and were assessed pH, colour, tensile strength and elasticity. As a result, banana peel noodles had lower L* darker colour and b* values (less yellow) than control noodle which could contribute by enzymatic browning in banana peel. But higher tensile strength and breaking length than control noodles. Physical analysis of yellow noodles showed that 10% BPF substitution noodles were not different from control noodles statistically (p>0.05). However, substitution levels of 20% and 30%, resulted in poorer physical properties. Sensory analysis indicated that all BPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious banana peel yellow noodle alternative, it is expected to provide an alternative in the dietary diversity of individuals with health disease.

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