Faculty of Applied Sciences, Universiti Teknologi Mara.
J Nutr Sci Vitaminol (Tokyo). 2020;66(Supplement):S234-S238. doi: 10.3177/jnsv.66.S234.
Banana peels are industrial waste that is normally being utilized for biogas production or disposed of without use. By converting banana peels into flour, the waste product can be reduced and the benefits that originate from its fibre and bioactive substances can enhance the nutritional value in other food products. Furthermore, the flour will increase the economical source of the industry as it is obtainable at a low-cost. The transformation of banana peels (waste) into flour (food ingredient) can improve the sustainability of the food chain and promote consumers' health. The unripe banana peel flour (UBPF) constitute of 41.4% total starch and 37.6% total dietary fibre with a higher percentage of insoluble dietary fibre than soluble dietary fibre. Various levels of UBPF from Berangan variety ranging from 0% to 40% were incorporated in the formulation of biscuits. The partial substitution of UBPF significantly increased the total dietary fibre content of biscuits from 1.83% to 4.70%. Starch hydrolysis and estimated glycemic index (eGI) of biscuits were analysed by enzymatic in-vitro digestion. The result showed that partial substitution of Berangan BPF significantly decreased (p<0.05) the starch digestion rate thus lowering the eGI of biscuits from high eGI food to intermediate GI food. UBPF has great potential as a functional ingredient to improve the nutritive value of foods as well as to reduce the glycemic index of food products.
香蕉皮是工业废物，通常用于沼气生产或未经利用就丢弃。将香蕉皮转化为面粉可以减少废物产生，而其纤维和生物活性物质所带来的益处可以提高其他食品的营养价值。此外，这种面粉将增加工业的经济来源，因为它的成本低廉。将香蕉皮（废物）转化为面粉（食品成分）可以提高食物链的可持续性，并促进消费者的健康。生香蕉皮粉（UBPF）含有 41.4%的总淀粉和 37.6%的总膳食纤维，其中不溶性膳食纤维的比例高于可溶性膳食纤维。Berangan 品种的 UBPF 含量从 0%到 40%不等，被部分加入饼干的配方中。UBPF 的部分替代显著增加了饼干的总膳食纤维含量，从 1.83%增加到 4.70%。通过酶促体外消化分析了饼干的淀粉水解和估计血糖指数（eGI）。结果表明，Berangan BPF 的部分替代显著降低了（p<0.05）淀粉消化率，从而将饼干的 eGI 从高 eGI 食物降低到中等 GI 食物。UBPF 作为一种功能性成分具有很大的潜力，可以提高食品的营养价值，并降低食品的血糖指数。
