Open AccessPhysicochemical properties of banana peel powder in functional food products
Author(s) -
Zanariah Mohd Dom,
Lisnurjannah Mujianto,
Ardhia Revarti Azhar,
S. Masaudin,
Reza Samsudin
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s1).037
Subject(s) - banana peel , food science , raw material , pulp (tooth) , water content , proximate , mathematics , horticulture , materials science , pulp and paper industry , chemistry , organic chemistry , biology , medicine , geotechnical engineering , pathology , engineering
Saba banana is one of the most favourite banana varieties in Malaysia. It also generates aconcerning amount of waste as the only value part is the pulp. Banana peel has beenproven to have a lot of nutritional content that should not be ignored and wasted.Conversion of banana peel to powder will convert it into a value-added product in thefood industry. Preliminary study on the protein, moisture, crude fibre and fat was carriedout for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellowwith green tips). Both stages have almost similar proximate analysis values and hencestage 2 of banana was chosen for the next analysis, due to the high waste of banana peel instage 2 in SME (Small Medium Enterprise) in the production of banana chips. This studycharacterized the banana peel powder for storage application at different sizes of particleswhich are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peelpowder increases, the flowability of the powder decreases. It was found that green bananapeel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250µm) has the highest bulk density. The pH mean value of the three sizes also ranges from6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range.Moreover, the study on the water holding capacity at different temperatures identifies thatbanana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/gdry sample. In short, this study is a success in identifying the potential of banana peelpowder in food products based on its characteristics.