Yuliatmoko, Welli and Murdiati, Agnes and Pranoto, Yudi and Marsono, Yustinus (2020) The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar. Food Research, 4 (3). pp. 906-916. ISSN 2550-2166
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Abstract
The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.
| Item Type: | Article |
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| Additional Information (ID): | B0048-21.pdf |
| Uncontrolled Keywords: | Pseudostem, Food bar, Organoleptic, Dietary fiber, Antioxidants |
| Subjects: | 600 Technology and Applied Sciences > 660-669 Chemical Engineering and Related Technologies (Teknologi Kimia dan Ilmu yang Berkaitan) > 664 Food Technology/Teknologi Pembuatan Makanan Komersial |
| Divisions: | Koleksi Digital > Artikel |
| Depositing User: | CR Cherrie Rachman |
| Date Deposited: | 12 Aug 2021 06:23 |
| Last Modified: | 12 Aug 2021 06:23 |
| URI: | http://repository.ut.ac.id/id/eprint/9391 |
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