Ismail, Nadhira (2020) Effects of gamma irradiation on the proximate composition of Musa paradisiaca Formetypica L. var. nangka powder. [Project Paper] (Submitted)
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Abstract
Food irradiation is one of the non-thermal food processing methods that can be used to extend the shelf-life of a particular food and the commonly used is gamma irradiation. In this study, banana (pisang nangka) was used. Banana is a fruit with great economic importance and is consumed worldwide. Moreover, due to its short shelf life, preservation is needed. Hence, this study was conducted to determine and compare the moisture, ash, total available carbohydrate, crude protein and crude fat in non-irradiated and irradiated (3 kGy, 6 kGy and 9 kGy) banana (pisang nangka) powder. The fresh samples were obtained from a market in Kajang, Selangor through convenient sampling and they were cleaned, oven-dried and ground into powder. All were analyzed using AOAC 2000 methods except for total available carbohydrate. Air-oven method for moisture, dry ashing method for ash, Kjehdahl method for crude protein, Soxhlet method for crude fat while for total available carbohydrate Anthrone method was used. Data were recorded in triplicates (n=3) using One-way ANOVA and the data were expressed in mean and standard deviation. The proximate composition was not significantly (p>0.05) different between non-irradiated and irradiated samples, except for the total available carbohydrate and crude fat content (p<0.05). From this study, for the moisture content of banana powder, the highest was at 3 kGy (7.85%) while the lowest was at 6 kGy (7.63%). For the ash content of banana powder, the highest was at 0 kgy (2.47%) while the lowest was at 3 kGy (2.30%). For the total available carbohydrate of banana powder, the highest was at 6 kGy (22.05%) while the lowest was at 0 kGy (15.94%). For the crude protein of banana powder, the highest was at 9 kGy (3.85%) while the lowest was at both 3 kGy and 6 kGy (3.50%). For the crude fat of banana powder, the highest was at 6 kGy (1.48%) while the lowest was at 9 kGy (0.35%). Overall, there were not many changes in the proximate composition of banana after gamma irradiation. Banana is high in nutritional values which can be beneficial for health. This study showed that non-thermal preservation can be used to preserve food, hence extend its shelf life and slow down the ripening process.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 04 Sep 2023 07:24 |
| Last Modified: | 04 Sep 2023 07:24 |
| URI: | http://psaspb.upm.edu.my/id/eprint/1264 |
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