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

Abstract

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.

Keywords

• 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

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