用三种不同传统品种的香蕉皮粉替代饼干的理化、营养和感官特性

IF 0.6 Q4 ENVIRONMENTAL SCIENCES

Journal of environmental biology Pub Date : 2023-11-01 DOI:10.22438/jeb/44/6/5022

D. Naveen, K.N. Shiva, P. Suresh Kumar, K. Kamaraju, C. Sivananth, R. Sivasankari, S. Uma

{"title":"用三种不同传统品种的香蕉皮粉替代饼干的理化、营养和感官特性","authors":"D. Naveen, K.N. Shiva, P. Suresh Kumar, K. Kamaraju, C. Sivananth, R. Sivasankari, S. Uma","doi":"10.22438/jeb/44/6/5022","DOIUrl":null,"url":null,"abstract":"Aim: To analyze the physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from Karpuravalli (ABB), Monthan (ABB) and Nendran (AAB) varieties. Methodology: Matured banana bunches were harvested from ICAR - NRCB farm followed by separation of peel and pulp manually. The peels were cut into small pieces and soaked in 0.05% potassium metabisulfite for 15 min to prevent browning. They were dried in a hot air oven (55 ± 20C), and converted into powder using an attrition mill. The cookies were prepared according to the AACC (2000) method 10-54.01 with minor modifications. The developed cookies were analyzed for their physical, proximate chemical composition viz., moisture, colour, total carbohydrate, total starch, total sugar, fat, fiber, ash, protein, total phenols, flavonoids and minerals. Results: Addition of banana peel powder in the cookies significantly improved the nutritional properties by altering its fiber content from 1.02% to 2.98% and decreasing the fat content by 19.95 to 22.23%. It also decreased the hardness of the cookies. The sensory results revealed that the banana peel flour incorporated cookies also scored equal to that of control cookies. Interpretation: Banana peel has potential component for improving the nutritional characteristics of cookies and to make functional foods. Key words: Banana peel powder, Bioactive compounds, Cookies, Nutrition","PeriodicalId":15688,"journal":{"name":"Journal of environmental biology","volume":"14 1","pages":""},"PeriodicalIF":0.6000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from three different traditional varieties\",\"authors\":\"D. Naveen, K.N. Shiva, P. Suresh Kumar, K. Kamaraju, C. Sivananth, R. Sivasankari, S. Uma\",\"doi\":\"10.22438/jeb/44/6/5022\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Aim: To analyze the physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from Karpuravalli (ABB), Monthan (ABB) and Nendran (AAB) varieties. Methodology: Matured banana bunches were harvested from ICAR - NRCB farm followed by separation of peel and pulp manually. The peels were cut into small pieces and soaked in 0.05% potassium metabisulfite for 15 min to prevent browning. They were dried in a hot air oven (55 ± 20C), and converted into powder using an attrition mill. The cookies were prepared according to the AACC (2000) method 10-54.01 with minor modifications. The developed cookies were analyzed for their physical, proximate chemical composition viz., moisture, colour, total carbohydrate, total starch, total sugar, fat, fiber, ash, protein, total phenols, flavonoids and minerals. Results: Addition of banana peel powder in the cookies significantly improved the nutritional properties by altering its fiber content from 1.02% to 2.98% and decreasing the fat content by 19.95 to 22.23%. It also decreased the hardness of the cookies. The sensory results revealed that the banana peel flour incorporated cookies also scored equal to that of control cookies. Interpretation: Banana peel has potential component for improving the nutritional characteristics of cookies and to make functional foods. Key words: Banana peel powder, Bioactive compounds, Cookies, Nutrition\",\"PeriodicalId\":15688,\"journal\":{\"name\":\"Journal of environmental biology\",\"volume\":\"14 1\",\"pages\":\"\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of environmental biology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22438/jeb/44/6/5022\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of environmental biology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22438/jeb/44/6/5022","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}

引用次数: 0

摘要

目的：分析用 Karpuravalli（ABB）、Monthan（ABB）和 Nendran（AAB）品种的香蕉皮粉替代饼干的理化、营养和感官特性。研究方法：从 ICAR - NRCB 农场收获成熟的香蕉串，然后手工分离果皮和果肉。果皮切成小块，在 0.05% 的焦亚硫酸钾中浸泡 15 分钟，以防变褐。果皮在热风炉（55 ± 20℃）中烘干，然后用研磨机研磨成粉末。饼干是根据 AACC（2000 年）10-54.01 方法略加修改后制备的。对所制备饼干的物理和近似化学成分（即水分、色泽、总碳水化合物、总淀粉、总糖、脂肪、纤维、灰分、蛋白质、总酚、类黄酮和矿物质）进行了分析。结果：在饼干中添加香蕉皮粉后，纤维含量从 1.02% 提高到 2.98%，脂肪含量从 19.95% 降低到 22.23%，从而明显改善了饼干的营养特性。它还降低了饼干的硬度。感官结果显示，添加香蕉皮面粉的饼干与对照饼干的得分相同。解释香蕉皮是改善饼干营养特性和制作功能性食品的潜在成分。关键词：香蕉皮粉香蕉皮粉生物活性化合物饼干营养

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from three different traditional varieties

Aim: To analyze the physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from Karpuravalli (ABB), Monthan (ABB) and Nendran (AAB) varieties. Methodology: Matured banana bunches were harvested from ICAR - NRCB farm followed by separation of peel and pulp manually. The peels were cut into small pieces and soaked in 0.05% potassium metabisulfite for 15 min to prevent browning. They were dried in a hot air oven (55 ± 20C), and converted into powder using an attrition mill. The cookies were prepared according to the AACC (2000) method 10-54.01 with minor modifications. The developed cookies were analyzed for their physical, proximate chemical composition viz., moisture, colour, total carbohydrate, total starch, total sugar, fat, fiber, ash, protein, total phenols, flavonoids and minerals. Results: Addition of banana peel powder in the cookies significantly improved the nutritional properties by altering its fiber content from 1.02% to 2.98% and decreasing the fat content by 19.95 to 22.23%. It also decreased the hardness of the cookies. The sensory results revealed that the banana peel flour incorporated cookies also scored equal to that of control cookies. Interpretation: Banana peel has potential component for improving the nutritional characteristics of cookies and to make functional foods. Key words: Banana peel powder, Bioactive compounds, Cookies, Nutrition

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊