Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake

Abstract

Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions. Banana peel cellulose (BPC) was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC) and the control (no cellulose added). The sensory, chemical, physical and microbiological properties of the butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake. The butter cake with added CC and BPC had significantly higher (pd”0.05) moisture and fiber contents than those of the control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of Thailand 459/2549). The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana peels to butter cake increased the fiber content and improve the cake quality.

Keywords

• cellulose
• banana peel cellulose
• banana peel
• butter cake