Effects of banana peel flour concentrations on the texturel quality of ice cream waffle cone

Mohd Halimi, Nur Zaleqha (2019) Effects of banana peel flour concentrations on the texturel quality of ice cream waffle cone. [Project Paper] (Submitted)

Text lp FK 2019 33.pdf Download (50MB)

Abstract

Banana fruits are the most eatable fruits in Malaysia. However, its beneficial skin mostly will be thrown away, The fibrous peels have a slightly bitter taste with its good nutritional food attraction. They are rich in starch and non-strach polysaccharides including food fibre, antioxidants, polyphenols, essential minerals such as potassium, provitamin A, carotenoids, B1, B2 dan C that act as dietary roles in human health. In this study, Saba banana peel flour (BPF) sifted to 0.012 inches will convert into waffle cones. Preliminary study on the protein, moisture, crude fibre, and fat was carried out for the first stages of maturity. BPF’s pH (6.15-6.46) is in standard wheat flour acidity range. Then, the BPF was substituted for 5%, 10% and 20% of the wheat flour in a batter mix to make waffle cones. The substitution of BPF will affect the physicochemical properties by the pH, colour, odour and tensile strength. As the results, waffle cones of BPF had a lower value of L*, a*, and b* which turned darker than a controlled sample. The odour of banana smells in this waffle cones are sweet and fresh. Tensile strength for fibre materials in banana peel flour became stable and balanced with the cone structure. Overall BPF substitution waffle cones ware physical analysis accepted.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	20 Aug 2025 07:45
Last Modified:	19 Nov 2025 06:59
URI:	http://psaspb.upm.edu.my/id/eprint/2503

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