DEVELOPMENT OF FIBER AND MINERAL ENRICHED COOKIES BY UTILIZATION OF BANANA AND BANANA PEEL FLOUR

Md. jahangir Alam, S. Akter, Shohana Afroze, M. Islam, Emdadul Haque Sayeem
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引用次数: 7

Abstract

An experimental study was designed to formulate ready to eat cookies by incorporating banana and banana peel flour which is normally unused in Bangladesh but contains excellent amount of nutrients especially dietary fiber, essential vitamins and minerals. Cookies were prepared by replacing 5 % (sample-1), 10 % (sample-2) and 15% (sample-3) of wheat flour with banana and banana peel flour. The proximate analysis and sensory parameters of those cookies were compared with control cookies where no banana and banana peel flour were added and designated as normal cookies (0% substitution). Functional properties were also evaluated and a significant difference found (P<0.05) in WHC, OHC, swelling capacity, emulsion activity, emulsion stability and flour dispersibility in banana peel flour when compared to wheat flour. On proximate analysis of cookies, significant variation (P<0.05) was also observed in protein, ash, fiber and carbohydrate content of banana and banana peel flour cookies in a comparison to normal cookies. The increasing the substitution of banana and banana peel flour in cookies increased the ash and crude fiber content remarkably. About 15% substitution of banana and banana peel flour in cookies increased 93.25% crude ash (mineral) and 197.56% crude fiber than normal cookies. Energy values of the cookies were also evaluated and ranged between 480 Kcal and 513 Kcal per 100 g, with sample-3 cookies having the lowest value. In conclusion, the addition of both banana and banana peel flour in cookies by replacing 10% wheat flour were more acceptable with all quality characteristics.
利用香蕉和香蕉皮粉开发富含纤维和矿物质的饼干
设计了一项实验研究,通过加入香蕉和香蕉皮面粉来制作即食饼干,香蕉和香蕉皮面粉在孟加拉国通常不使用,但含有大量的营养物质,特别是膳食纤维、必需维生素和矿物质。用香蕉和香蕉皮面粉代替5%(样品-1)、10%(样品-2)和15%(样品-3)的小麦粉制作饼干。将这些饼干的近似分析和感官参数与不添加香蕉和香蕉皮粉并指定为正常饼干(0%替代)的对照饼干进行比较。香蕉皮粉的WHC、OHC、膨胀性、乳化液活性、乳化液稳定性和面粉分散性与小麦粉相比差异显著(P<0.05)。在饼干的近似分析中,香蕉和香蕉皮粉饼干的蛋白质、灰分、纤维和碳水化合物含量与普通饼干相比也有显著差异(P<0.05)。增加香蕉和香蕉皮粉在甜饼中的替代量,可显著提高甜饼中的灰分和粗纤维含量。约15%的香蕉和香蕉皮粉替代饼干,比普通饼干增加93.25%的粗灰分(矿物)和197.56%的粗纤维。饼干的能量值也被评估,范围在480千卡和513千卡每100克之间,其中样品3饼干的能量值最低。综上所述,在饼干中添加香蕉粉和香蕉皮粉替代10%的小麦粉,在所有品质指标上都更可接受。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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