Banana peels as potential prebiotic and functional ingredient

QR Code

Banana peels as potential prebiotic and functional ingredient

This study aims to determine the prebiotic potential of the banana peel on the growth of probiotic Lactobacillus spp. in vitro and to utilize the peel as a functional ingredient in preparing biscuits. Peels of dessert banana (pisang berangan) and plantain (pisang nangka) were oven-dried and homogeni...

Full description

Bibliographic Details
Main Authors:	Tan, Chee Yee, Mohd Arifin, Nurul Nadiah, Sabran, Mohd Redzwan
Format:	Article
Language:	English
Published:	Jurnal Gizi dan Pangan/Journal of Nutrition and Food 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/116539/ http://psasir.upm.edu.my/id/eprint/116539/1/116539.pdf

Similar Items

Utilization of banana peel as functional ingredient in product development
by: Mohd Dom, Zanariah, et al.
Published: (2023)

Utilization of banana peel as funtional ingredient in product development
by: Mohd Dom, Zanariah, et al.
Published: (2022)

Prebiotic potential of banana and red dragon fruit peel / Siti Liyana Haziqah Hamidon
by: Hamidon, Siti Liyana Haziqah
Published: (2014)

Optimization of hydrolysis of edible bird’s nest as potential prebiotic ingredient
by: Tan, Hui Yan
Published: (2020)

Utilization of banana peel flour as fibre ingredient in the waffle cones
by: Mohd Dom, Zanariah, et al.
Published: (2019)

Prebiotics as ingredients in future beverage product innovation.
by: Yusof, Salmah, et al.
Published: (2001)

Banana (Musa acuminata), orange (Citrus reticulata), and watermelon (Citrullus lanatus) peels as prebiotic
by: Abdul Rahim, Erra Fazira, et al.
Published: (2022)

Banana inflorescence: Its bio-prospects as an ingredient for functional foods
by: Beng, Fye Lau, et al.
Published: (2020)

Utilising banana peel as a food ingredient for enhancing nutritional value of yellow noodles and beef patties
by: Mohd Dom, Zanariah, et al.
Published: (2024)

Local palm hearts (umbut) as potential prebiotic ingredients using in vitro colon model experimentation.
by: Chai, Lee Ling
Published: (2021)

Physicochemical properties of banana peel powder in functional food products
by: Mohd Dom, Zanariah, et al.
Published: (2021)

Potential of acacia gum as a prebiotic ingredient through In vitro studies using human faecal microbiota
by: Rawi, Muhamad Hanif
Published: (2020)

Evaluation of Piper nigrum L. as a prebiotic ingredient using an in vitro colon model
by: Mohd Nashri, Siti Maisarah
Published: (2019)

Bio-valorization potential of banana peels (musa sapientum): an overview
by: Jamal, Parveen, et al.
Published: (2012)

Potential of native sago starch as prebiotic with an anti-obesity functionality
by: Thompson Laang, Mayrilyn Solo
Published: (2018)

Identification, Growth Study, Encapsulation And Characterization Of Potential Prebiotic And Probiotic Extracted From Selected Fruit Peels
by: Akter, Beauty
Published: (2024)

Evaluation of green solution potentials of unripe banana (musasapientum) peel biomass
by: Leizou, Kaywood Elijah, et al.
Published: (2019)

Incorporation Of Banana Peel Fiber In Jelly As A Functional Food Precursor
by: Radzi, Hilma Aini Md
Published: (2020)

Prebiotics as functional foods: a review
by: Al-Sheraji, Sadeq Hasan, et al.
Published: (2013)

Characterization of edible swiftlets nest as a prebiotic ingredient using a simulated colon model
by: Daud, Nur'Aliah, et al.
Published: (2019)

Evaluation of potential prebiotics: a review
by: Abang Bajury, Dayang Marshitah, et al.
Published: (2018)

Banana peels as an alternative source of sugar production
by: Mohd Asyrak, Deraman
Published: (2012)

Banana blossom peels adsorbent for the removal of manganese in water
by: Rudi, Nurul Nadia
Published: (2022)

The potential of resistant starch as a prebiotic
by: Zaman, Siti Aisyah, et al.
Published: (2015)

Green reduction of graphene oxide by using phtoextracts from banana peels
by: Jiah Chee, Soh
Published: (2015)

Physicochemical properties of banana peel pectin / Nurul ‘Ain Mohd Kamil
by: Mohd Kamil, Nurul ‘Ain
Published: (2013)

Water filtration by using apple and banana peels as activated carbon
by: Ahmad, Siti Ajariah, et al.
Published: (2020)

Prebiotic potential of gum Arabic for gut health
by: Elnour, Ahmed Adam Hassan Mohammed, et al.
Published: (2023)

Sugarcane bagasse as a potential functional ingredient in noodles with nutritional, functional and sensorial acceptability
by: Lau, Ke Qi
Published: (2022)

Effect of glycerol as plasticizing agent on the mechanical properties of Polyvinly alcohol/banana peel powder blend film
by: Tan, Yee Ling
Published: (2022)

Tissue paper from banana peels: a preliminary study
by: Muhamad, Aida, et al.
Published: (2020)

Cornsilk as an Alternate Functional Ingredient
by: Ishak, Wan Rosli Wan, et al.
Published: (2017)

Mushroom as a potential source of prebiotics : a review.
by: F.M.N.A, Aida, et al.
Published: (2009)

Potential antimicrobial activity of banana (Musa paradisiaca) peels against food borne pathogenic microbes
by: Ahmed, Qamar Uddin, et al.
Published: (2014)

Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers
by: Anantham, Komathi Chanmal
Published: (2013)

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt
by: Fazilah, Nurul Farhana, et al.
Published: (2018)

Application of waste banana peels for wastewater treatment: a review
by: Huzaisham, Nur Athirah, et al.
Published: (2020)

Screening of microbial population in Sabah tea kombucha pellicle for its potential as prebiotic and probiotic supplement
by: Nasir, Nurul Farhana, et al.
Published: (2024)

Aflatoxin biomarkers in human biological samples and their potential reduction by probiotic lactobacillus casei Shirota strain
by: Sabran, Mohd Redzwan
Published: (2014)

Synthesis Of Banana Peel Flocculant For The Removal Of Turbidity And Bacteria Inactivation
by: Azamzam, Abdassalam A.
Published: (2024)