Shelf life extension of ambient-stored banana cake using banana powder
Maintaining the quality of bakery products is vital for consumers’ health and preference. Since bakery products are intermediate-moisture foods, spoilage by moulds is among the major causes of shelf life reduction. In the present work, the effects of substituting banana purée with banana powder to e...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/67306/ http://psasir.upm.edu.my/id/eprint/67306/1/%2834%29.pdf |
| _version_ | 1848855813225971712 |
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| author | Samsudin, N. I. P. Roslan, N. A. Mahmud @ Ab Rashid, Nor Khaizura Hasan, Hanan |
| author_facet | Samsudin, N. I. P. Roslan, N. A. Mahmud @ Ab Rashid, Nor Khaizura Hasan, Hanan |
| author_sort | Samsudin, N. I. P. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Maintaining the quality of bakery products is vital for consumers’ health and preference. Since bakery products are intermediate-moisture foods, spoilage by moulds is among the major causes of shelf life reduction. In the present work, the effects of substituting banana purée with banana powder to extend the shelf life of banana cakes were investigated over a ten-day storage period. Three types of banana cake were made using banana purée (control), laboratory-formulated powder (LP), and commercial powder (CP). Results indicated a significant difference in moisture contents and water activities between all treatments in which LP and CP exhibited mould growth at day 9 compared to day 5 in control. For fungal load, LP yielded the lowest CFU by the end of storage period. Although significant differences in texture and appearance were noted between all treatments, untrained sensory panellists scored LP as acceptable. Further works are therefore warranted to assess LP’s commercialisation potentials. |
| first_indexed | 2025-11-15T11:31:43Z |
| format | Article |
| id | upm-67306 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:31:43Z |
| publishDate | 2019 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-673062019-04-08T08:21:08Z http://psasir.upm.edu.my/id/eprint/67306/ Shelf life extension of ambient-stored banana cake using banana powder Samsudin, N. I. P. Roslan, N. A. Mahmud @ Ab Rashid, Nor Khaizura Hasan, Hanan Maintaining the quality of bakery products is vital for consumers’ health and preference. Since bakery products are intermediate-moisture foods, spoilage by moulds is among the major causes of shelf life reduction. In the present work, the effects of substituting banana purée with banana powder to extend the shelf life of banana cakes were investigated over a ten-day storage period. Three types of banana cake were made using banana purée (control), laboratory-formulated powder (LP), and commercial powder (CP). Results indicated a significant difference in moisture contents and water activities between all treatments in which LP and CP exhibited mould growth at day 9 compared to day 5 in control. For fungal load, LP yielded the lowest CFU by the end of storage period. Although significant differences in texture and appearance were noted between all treatments, untrained sensory panellists scored LP as acceptable. Further works are therefore warranted to assess LP’s commercialisation potentials. Faculty of Food Science and Technology, Universiti Putra Malaysia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/67306/1/%2834%29.pdf Samsudin, N. I. P. and Roslan, N. A. and Mahmud @ Ab Rashid, Nor Khaizura and Hasan, Hanan (2019) Shelf life extension of ambient-stored banana cake using banana powder. International Food Research Journal, 26 (1). pp. 305-312. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/26%20(01)%202019/(34).pdf |
| spellingShingle | Samsudin, N. I. P. Roslan, N. A. Mahmud @ Ab Rashid, Nor Khaizura Hasan, Hanan Shelf life extension of ambient-stored banana cake using banana powder |
| title | Shelf life extension of ambient-stored banana cake using banana powder |
| title_full | Shelf life extension of ambient-stored banana cake using banana powder |
| title_fullStr | Shelf life extension of ambient-stored banana cake using banana powder |
| title_full_unstemmed | Shelf life extension of ambient-stored banana cake using banana powder |
| title_short | Shelf life extension of ambient-stored banana cake using banana powder |
| title_sort | shelf life extension of ambient-stored banana cake using banana powder |
| url | http://psasir.upm.edu.my/id/eprint/67306/ http://psasir.upm.edu.my/id/eprint/67306/ http://psasir.upm.edu.my/id/eprint/67306/1/%2834%29.pdf |