Rizbrunana: advances in high-fibre biscuit using brown rice and banana peel / Nurul Hafizah Mohd Yasin ... [et al.]

Mohd Yasin, Nurul Hafizah and Bah Simpong, Derweanna and Abd Hadi Khan, Nur Farihin and Ibrahim, Mazne (2021) Rizbrunana: advances in high-fibre biscuit using brown rice and banana peel / Nurul Hafizah Mohd Yasin ... [et al.]. In: International Exhibition & Symposium on Productivity, Innovation, Knowledge, Education & Design (i-SPiKe 2021). (Submitted)

Abstract

The consumption of brown rice is limited among Malaysians. This study was conducted to develop a product of high-fiber brown rice biscuits made from Saba’ banana peel flour. Out of the eight formulations developed, hedonic scale sensory test results showed samples of F6 formulation with a combination of brown rice flour (31.5%) and 13.5% banana peel flour. F6 had the highest mean value for each attribute examined and significant differences (p <0.05) were observed in regard to the colour, aroma and appearance of the biscuits. The results of the proximate test analysis shows high fiber brown rice and banana peel flour biscuits contains 92 ± 0.07% moisture, 2.10 ± 0.27% ash, 9.23 ± 0.34% protein, 18.98 ± 1.62% fat, 6:42 ± 0.05% crude fiber, 7:53 ± 0.00% dietary fiber content and 60.16 ± 1.67% carbohydrate and the amount of energy supplied was 463.44 kcal per 100g. Brown rice with banana peel flour biscuits are expected to have a storage life span of more than 8 weeks. Finally, the consumer tests showed that this biscuits product has good potential to be commercialized from the positive response of 77% of respondents said they would buy these biscuits if they are available in the market.

Metadata

Item Type: Conference or Workshop Item (Paper)
Creators:
Creators
Email / ID Num.
Mohd Yasin, Nurul Hafizah
hafizah.my@umk.edu.my
Bah Simpong, Derweanna
derweanna@umk.edu.my
Abd Hadi Khan, Nur Farihin
farihin.ah@umk.edu.my
Ibrahim, Mazne
mazne@umk.edu.my
Subjects: T Technology > TP Chemical technology > Biotechnology
T Technology > TP Chemical technology > Biotechnology > Plant biotechnology
Divisions: Universiti Teknologi MARA, Kedah > Sg Petani Campus
Event Title: International Exhibition & Symposium on Productivity, Innovation, Knowledge, Education & Design (i-SPiKe 2021)
Page Range: pp. 609-614
Keywords: Product development, brown rice, banana, formulation, high-fiber
Date: 2021
URI: https://ir.uitm.edu.my/id/eprint/56920
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