Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven 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 the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 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 that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics.
Currently, boba phenomenon is extensively consumed by all generations from children to the elders. Boba which known as tapioca balls are originally made up of tapioca starch which then is served with milk tea. This sweet potato has lower calories than tapioca which can give benefits to the consumer since it has a lot of nutritional value such as high β-carotene, vitamin C, higher value of dietary fiber, higher antioxidants level and higher in protein content. Therefore, in this research this sweet potato flour were prepare in three sample which are sweet potato flour was substituted with 50% sweet potato flour and 50% tapioca flour, 100% sweet potato flour with added of two types of gelatine which are fish gelatine and bovine gelatine to make the boba pearls. This substitution will affect the physicochemical properties of the mixture such as pH and textural properties such as chewiness and energy needed to chew. As the results, the boba with fish gelatine has lower energy needed to chew which make it suitable for all level of generation which has chewiness value of 217.678±3.803 g with energy needed to chew is 4136.833±39.08382 g.%. With the growing of boba phenomenon, the findings from this study can help the consumers to continue consuming their favourite beverages will eating in healthy lifestyle.
Rice bran lipase (RBL) was delipidated to enhance its stability in organic solvent and its esterification activity at elevated temperature. The esterification activity of delipidated RBL increased as temperature was increased from 45 to 65°C. The esterification activity of delipidated RBL at 65°C was about 14 times greater than that of the non-delipidated RBL. As temperature was further increased to 75°C, the non-delipidated RBL lost all esterification activity, whereas the delipidated RBL retained approximately 48% of its esterilication activity. The delipidated RBL maintained a relative esterification activity greater than 80% after 16 h of incubation in hexane, whereas the non-delipidated RBL maintained a relative esterification activity of only 50%. A method for production of acylglycerol using delipidated RBL to esterify palm oil fatty acid distillate (PFAD) with glycerol in hexane was successfully developed. The effects of reaction temperatures and type of water removal agents (silica gel and molecular sieve) on the degree of esterification were also examined. A 4 h reaction at 65°C, catalyzed by delipidated RBL and using silica gel as the water removal agent resulted in 53.8% esterification. Thin layer chromatography analysis suggested that the esterified product was primarily comprised of mono-and di-acylglycerols.
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