Texture and sensorial properties of air dried instant noodle formulated with banana peel powder Zanariah Mohd Dom, Chan Wen Qi
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia.
Abstract
This study is concerned with the high global demand for bananas, especially in the small and medium industries which produce the banana processed food in Malaysia, and this resulting increase in a large amount of food waste. The primary goal of the research is to formulate a type of high fiber air dried instant noodle. Another purpose is to use banana peel which a by-product of the banana food processing industry as a raw ingredient in instant noodles to reduce the food waste and prevent the pollution issues. Through textural analysis, proximate analysis, and sensory evaluation, the study analyses the effect of additional banana peel powder in instant noodles. The study includes four samples which were the control sample, which consists of regular air-dried instant noodles made from wheat flour, salt, and water- Sample A, replaced 10% of wheat flour to banana peel powder at stage 3 ripeness- Sample B, replaced 10% of wheat flour to banana peel powder at stage 5 ripeness- and the premium sample, which contain the activated charcoal powder. According to the data, using banana peel powder greatly enhances the total dietary fibre content in the noodles, out performing even the premium sample on the market. The texture research reveals that the addition of banana peel powder has a significant effect on the noodle^s hardness, chewiness and cohesiveness. Furthermore, the sensory evaluation shows that Sample B had a better overall performance if compared to Sample A and Premium. The study emphasises the potential of banana peel as a functional ingredient, which can help reduce food waste while also increasing the nutritional profile and
consumer acceptance of instant noodles.
Keywords: Air dried instant noodle, banana peel powder, food waste
