Use of banana peel powder and sorbitol in pudding production: D-optimal combined design approach

Yıl 2025, Cilt: 31 Sayı: 4, 701 - 711, 25.08.2025

Şura Arslan Beyza Nur Duru Serap Berktaş , Mustafa Çam

Öz

Fruit and vegetable processing industries release more than 35-40% of their production as peels, seeds, pulp or other waste. Although studies on the evaluation of these wastes are becoming widespread, the basis of the studies is to transform the valuable compounds in the composition of the wastes into value-added products, to enrich the products or to evaluate them for various purposes in different areas, aiming at sustainability and recovery. Banana peels are released in food production areas and in households and are not recycled. In this study, pudding formulations were created with D-optimal combined design by including the use of banana peel powder and sorbitol in pudding production. For this purpose, banana peel is kept in a solution consisting of a mixture of sodium metabisulfite (0.25%, m/v) and citric acid (0.25%, m/v) solutions (50:50%, v/v) for 24 hours and then incubated in the oven for 60 hours. It was dried at 60 °C and turned into powder. Puddings were produced at production points determined according to the trial design, and the formulation was optimized in terms of total phenolic substance, total flavonoid substance, antioxidant activity, serum separation and overall acceptance. Pudding samples obtained at the optimum point and control pudding samples in which banana peel powder and sorbitol were not used were stored for 0, 5 and 10 days. Total phenolic substance, total flavonoid substance and antioxidant activity values of optimum pudding samples were determined to be significantly higher (p<0.05) during storage compared to the control pudding. It was determined that serum separation values were lower in optimum pudding and viscosity values decreased with storage in both samples. By using banana peel and sorbitol, which is a waste product, in the pudding formulation, both the functional properties of puddings have improved and a lower calorie product has been obtained. It is thought that this study will contribute to the development of functional products to increase the use of banana peel and sorbitol in different food formulations.

Anahtar Kelimeler

Banana peel , Pudding , Waste , D-optimal combined design , Sensory evaluation

Muz kabuğu tozu ve sorbitolün puding üretiminde kullanımı: D-optimal birleşik deneme tasarımı yaklaşımı

Öz

Meyve ve sebze işleme endüstrileri üretimlerinin %35-40’ından fazlasını kabuk, tohum, posa veya diğer atıklar olarak açığa çıkarmaktadır. Bu atıkların değerlendirilmesine yönelik çalışmalar yaygınlaşmakla birlikte, çalışmaların temelinde atıkların bileşiminde yer alan değerli bileşikleri katma değerli ürünlere dönüştürmek, ürünleri zenginleştirmek veya farklı alanlarda çeşitli amaçlarla değerlendirerek sürdürülebilirlik ve geri kazanım amaçlanmaktadır. Muz kabuğu, gıda üretim yerlerinde ve evsel olarak açığa çıkmakta ve geri kazanılmamaktadır. Bu çalışmada, puding üretimine muz kabuğu tozu ve sorbitol kullanımı dahil edilerek D-optimal birleşik tasarımı ile puding formülasyonları oluşturulmuştur. Bu amaçla muz kabuğu sodyum metabisülfit (%0.25, m/v) ve sitrik asit (%0.25, m/v) çözeltilerinin karışımından (%50:50, v/v) oluşan çözeltisi içerisinde 24 sa. bekletildikten sonra etüvde 60 °C’de kurutularak toz haline getirilmiştir. Deneme tasarımına göre belirlenen üretim noktalarında pudingler üretilerek, toplam fenolik madde, toplam flavonoid madde, antioksidan aktivite, serum ayrılması ve genel beğeni açısından formülasyon optimize edilmiştir. Optimum noktada elde edilen puding ile muz kabuğu tozu ve sorbitolün kullanılmadığı kontrol puding örnekleri 0, 5 ve 10 gün süre ile depolanmıştır. Optimum puding örneklerinin toplam fenolik madde, toplam flavonoid madde ve antioksidan aktivite değerleri kontrol puding örneğine göre depolama süresince anlamlı olarak (p<0.05) yüksek olduğu belirlenmiştir. Serum ayrılması değerlerinin optimum pudingde daha düşük olduğu, viskozite değerlerinin ise her iki örnekte depolama ile birlikte azaldığı belirlenmiştir. Atık bir ürün olan muz kabuğunun ve sorbitolün puding formülasyonunda kullanımı ile hem pudinglerin fonksiyonel özelliklerinde gelişme sağlanmış hem de daha düşük kalorili ürün elde edilmiştir. Bu çalışmanın muz kabuğunun ve sorbitolün farklı gıda formülasyonlarında kullanımını artırmaya yönelik fonksiyonel ürünlerin geliştirilmesine katkı sağlayacağı düşünülmektedir.

Anahtar Kelimeler

Muz kabuğu , Puding , Atık , D-Optimal birleşik tasarım , Duyusal değerlendirme

Kaynakça

• [1] Marenda F. R. B, Colodel C, Canteri M. H. G, de Olivera Müller C. M, Amante E. R, de Oliveira Petkowicz C. L, de Mello Castanho Amboni R. D. “Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass”. Journal of the Science of Food and Agriculture, 99(9), 4363-4372, 2019.
• [2] TÜrKEr B, Savlak N, Kaşıkcı M. B. “Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes”. Current Research in Nutrition and Food Science Journal, 4, 197-204, 2016.
• [3] Fatemeh S. R, Saifullah R, Abbas F. M. A, Azhar M. E. “Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness”. International Food Research Journal, 19(3), 2012.
• [4] Emaga T. H, Andrianaivo R. H, Wathelet B, Tchango J. T, Paquot M. “Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels”. Food Chemistry, 103(2), 590-600, 2007.
• [5] Hu H, Jiang H, Sang S, McClements D. J, Jiang L, Wen J., ... Qiu C. “Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products”. Trends in Food Science & Technology, 104519, 2024.
• [6] Bakar S. K. S. A, Ahmad N, Jailani F. “Chemical and functional properties of local banana peel flour”. J. Food Nutr. Res, 6(8), 492-496, 2018.
• [7] Kabir M. R, Hasan M. M, Islam M. R, Haque A. R, Hasan S. K. “Formulation of yogurt with banana peel extracts to enhance storability and bioactive properties”. Journal of Food Processing and Preservation, 45(3), e15191, 2021.
• [8] Martins A. N. A, Pasquali M. A. D. B, Schnorr C. E, Martins J. J. A, de Araújo G. T, Rocha A. P. T. “Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties”. Journal of Food Science And Technology, 56, 5289-5297, 2019.
• [9] Konak R, Kösoğlu İ, Nilgün T. A. N, Kocataş H. “Siyah meyveli incir çeşitlerinin kurutularak değerlendirilmesi”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 21(9), 394-397, 2015.
• [10] Basu S, Shivhare U. S. “Rheological, textural, microstructural, and sensory properties of sorbitol-substituted mango jam”. Food and Bioprocess Technology, 6, 1401-1413, 2013.
• [11] Le A. S, Mulderrig K. B. Sorbitol and mannitol. In L. O. Nabors (Ed.), Alternative Sweeteners (3rd Ed.). New York: Marcel Dekker, 2001.
• [12] Demirag K, Elmaci Y, Altug. “Formulation and quality evaluation of reduced sugar and reduced calorie kazandibi”. Journal of food quality, 22(1), 101-108, 1999.
• [13] Ghanbarzadeh B, Hoseinipour L, Soltani M, Mofid V, Hosseini H. “Optimizing the sensory properties and investigating the rheological properties of low-calorie dairy dessert containing sucralose-sorbitol sweetener with the D-optimal mixed design method”. Food Research Journal, 33(1), 143-16, 2023.
• [14] Sasikala P, Kotilinga R. Y, Rao K. N, Bhaskar R. G. “Process optimization for the development of grape pulp enriched low-calorie ice cream made with sucralose and sorbitol”. Indian J Dairy Sci, 76(1), 30-37, 2023.
• [15] Mujianto M, Zalizar L, Damat D, Relawati R, Harini N, Andoko E., ... Iswahyudi I. “Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics”. In BIO Web of Conferences (Vol. 104, p. 00028). EDP Sciences, 2024.
• [16] Choobkar N, Daraei Garmakhany A, Aghajani A. R, Ataee M. “Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product”. Food Science & Nutrition, 10(4), 1257-1274, 2022.
• [17] Aktaş A, Gölge E. “Mikroenkapsüle Edilmiş Propolis Ekstraktının Muz Aromalı Puding Üretiminde Kullanımı”. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2), 587-604, 2022.
• [18] Oliveira T. Í. S, Rosa M. F, Ridout M. J, Cross K, Brito E. S, Silva L. M, ...Azeredo H. M. “Bionanocomposite films based on polysaccharides from banana peels”. International Journal of Biological Macromolecules, 101, 1-8.
• [19] Abdo Qasem, A. A, Alamri M. S, Mohamed A. A, Hussain S, Mahmood K, Ibraheem M. A. “High soluble‐fiber pudding: Formulation, processing, texture and sensory properties”. Journal of Food Processing and Preservation, 41(3), e12931, 2017.
• [20] Cemeroğlu B. (2013). Gıda analizlerinde genel yöntemler. Gıda Analizleri, Cemeroğlu, B.S. (baş ed.), Bizim Grup Basımevi, Ankara, Türkiye, s.1-85.
• [21] Erem F. “Physicochemical, sensory, and bioactive properties of gluten-free puddings produced with Aronia derivatives”. Gıda, 48(2), 243-255, 2023.
• [22] Singleton V. L, Orthofer R, Lamuela-Raventós R. M. “Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent”. In Methods in enzymology, 299, pp. 152-178, 1999.
• [23] Zhuang X. P, Lu Y. Y, Yang G. S. “Extraction and determination of flavonoid in ginkgo”. Chinese herbal medicine, 23, 122-124, 1999.
• [24] Singh R. P, Chidambara Murthy K. N, Jayaprakasha G. K. “Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models”. Journal of agricultural and food chemistry, 50(1), 81-86, 2002.
• [25] Ergül N, Karakaya S. “Fenilketonüri hastaları için maviyemiş Vaccinium corymbosum L. içeren toz puding karışımı üretimi”. Akademik Gıda, 11(2), 28-36, 2013.
• [26] Lee J. H, Choi I. S. “Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts”. Food Science & Nutrition, 8(9), 4936-4943, 2020.
• [27] Dhake K, Jain S. K, Jagtap S, Pathare P. B. “Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel”. AgriEngineering, 5(4), 2064-2078, 2023.
• [28] Kumar P. S, Nambi, E, Shiva K. N, Vaganan M. M, Ravi I, Jeyabaskaran K. J, Uma S. Thin layer drying kinetics of Banana var. Monthan (ABB): Influence of convective drying on nutritional quality, microstructure, thermal properties, color, and sensory characteristics”. Journal of Food Process Engineering, 42(4), e13020, 2019.
• [29] Vu H. T, Scarlett C. J, Vuong Q. V. “Effects of drying conditions on physicochemical and antioxidant properties of banana (Musa cavendish) peels”. Drying technology, 35(9), 1141-1151, 2017.
• [30] Rodrigues M. C. K, Oro C. E. D, Puton B. M. S, Wisniewski M. S. W, Fernandes I. A, Cansian R. L, ... Junges A. “Potential use of green banana peel waste: modeling of drying and determination of physicochemical and antioxidant properties”. Biomass Conversion and Biorefinery, 14(13), 14095-14106, 2024.
• [31] Ahmed Z, El-Sharnouby G. A, El-Waseif M. A. “Use of Banana peel as a by-product to increase the nutritive value of the cake”. Journal of Food and Dairy Sciences, 12(4), 87-97, 2021.
• [32] Pasha I, Basit A, Ahsin M, Ahmad F. “Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder”. Food Production, Processing and Nutrition, 4(1), 22, 2022.
• [33] Manguldar F, Derya B, Balbinar S, Çakır Ş, Icyer N. C, Çayır M, …. Şentürk B. “Vegan and gluten-free granola bar production with pumpkin”. European Food Science and Engineering, 3(2), 52-57, 2022.
• [34] Safdari Y, Vazifedoost M, Didar Z, Hajirostamloo B. “The effect of banana fiber and banana peel fiber on the chemical and rheological properties of symbiotic yogurt made from camel milk”. International Journal of Food Science, 2021(1), 5230882, 2021.
• [35] Tseng A, Zhao Y. “Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing”. Food chemistry, 138(1), 356-365, 2013.
• [36] Yadav K, Bajaj R. K, Mandal S, Saha P, Mann B. “Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt”. International Journal of Dairy Technology, 71(1), 96-104, 2018.