Utilization of banana peel flour as fibre ingredient in the waffle cones

QR Code

Utilization of banana peel flour as fibre ingredient in the waffle cones

Banana fruits are the most eatable fruits in Malaysia. However, its beneficial skin mostly will be thrown away. The fibrous peels have slightly bitter taste with its good nutritional food attraction. They rich in starch and non-starch polysaccharides including food fiber, antioxidants, polyphenols,...

Full description

Bibliographic Details
Main Authors:	Mohd Dom, Zanariah, Mohd Halimi, Nur Zaleqha, Mujianto, Lisnurjannah
Format:	Conference or Workshop Item
Language:	English
Published:	Malaysian Society of Agricultural Engineers 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/76549/ http://psasir.upm.edu.my/id/eprint/76549/1/MSAEC-22.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)

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

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

Banana peels as potential prebiotic and functional ingredient
by: Tan, Chee Yee, et al.
Published: (2024)

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)

Utilisation Of Matured Green Banana (Musa Paradisiaca var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles.
by: Chong, Li Choo
Published: (2007)

Utilisation Of Matured Green Banana (Musa Paradisiaca Var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles
by: Chong Li, Choo
Published: (2017)

BF Enterprise: Banana Peel Flour / Siti Nur Hazimah Ibrahim...[et.al]
by: Ibrahim, Siti Nur Hazimah, et al.
Published: (2016)

Punching shear in waffle slabs in the presence of biaxial moment transfer
by: Fong, Dickson Wen Jing
Published: (2018)

Utilization of Mango (Mangifera indica L.variety Chok Anan peel.A Nen generation fibre ingredient In bread.
by: Abdul Aziz, Noor Aziah
Published: (2012)

Utilization of banana (musa paradisiaca) peel as bioplastic for planting bag application
by: Huzaisham, Nur Athirah, et al.
Published: (2020)

Fermented brown rice flour as functional food ingredient
by: Ilowefah, Muna, et al.
Published: (2014)

Pasting and physical properties of green banana flours and pastas
by: Cheok, Choon Yoong, et al.
Published: (2018)

Reinforcement of natural rubber latex films by Banana flour.
by: Azahari, Baharin
Published: (2012)

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

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

Biofunctional characteristics of banana peel dietary fibre (BPDF) and its associated in vitro antidiabetic properties
by: Zaidan, Uswatun Hasanah, et al.
Published: (2021)

Banana peels: a new carbon source for bioprotein production by utilizing phanerochaete chrysosporium and candida utilis
by: Jamal, Parveen, et al.
Published: (2012)

Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
by: Ch'ng, Weng Kee
Published: (2011)

Behaviour of two-way partially prestressing waffle slab incorporated with wire mesh (BRC) / Mohd. Tarmizi Abd. Wahab
Published: (1991)

Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
by: Hammed, Ademola Monsur, et al.
Published: (2016)

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

Extraction of antioxidant activity, phenolic content and minerals in banana peel
by: Nur Atiah, Azmi
Published: (2010)

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

Physical Characterization of Banana (Musa Paradisiaca) Peel Derived Bioplastic
by: Huzaisham, Nur Athirah, et al.
Published: (2020)

Characterization Of Banana (Musa Acuminata × Balbisiana Cv. Awak) Pseudo-Stem Flour And Its Potential In The Development Of Novel Fibre-Rich Bread
by: Ho, Lee Hoon
Published: (2013)

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

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

Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient
by: Wan Rosli, W. I., et al.
Published: (2016)

Optimization of yellow pigment production by Monascus purpureus from banana peel
by: Nur Ashidah, Abdul Satapa
Published: (2013)

Crushing behavior of cone-cylinder-cone composite system
by: Mahdi, E., et al.
Published: (2002)

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

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

Effect of extraction method and ripening stage on banana peel pigments
by: Yan, L., et al.
Published: (2016)

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

Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
by: Wong, Lee Min
Published: (2012)

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

The characterization of thermoplastic starch (TPS) reinforced with banana peel (BP) Polymer composites
by: Huzaisham, Nur Athirah
Published: (2021)

Factors influencing hydrothermal pretreatment of banana peel for high recovery of pectin oligosaccharides (POS)
by: Nur Irdina Izzati, Zakaria, et al.
Published: (2024)