Breakfast cereal plays an important role in a balanced diet. In Malaysia, tons of highly
nutritious banana peels, overripe, oversupplied and rejected bananas end up in food waste,
as a result of high production and consumption of banana. Thus, this study aimed to
produce flaked breakfast cereal with banana pulp, banana peel and cornmeal through oven
-baking. Baking temperature, baking time and volume of banana pulp and peel mixture
were optimized by using response surface methodology (RSM) to achieve desired
fracturability and yellowness. Through this study, fracturability (R2
= 0.98, P≤0.05) and
yellowness (R2
= 0.99, P≤0.05) were found to be significantly related to the processing
parameters and formulation of the flakes. The optimum processing parameters and
formula obtained from this study were the baking temperature of 129.5°C, baking time of
15 mins and volume of banana pulp and peel mixture of 140 g. Besides, a sensory
evaluation was conducted and compared among the optimized flakes and commercial corn
flakes. Based on the results, there was a significant difference (P≤0.05) in aroma,
appearance and taste but no significant difference (P>0.05) in mouthfeel and overall
acceptability between both types of flakes. It was recommended that the shelf-life study of
the optimized flakes could be done for future study.
Optimization of extraction conditions of phytochemical compounds in “Xiem” banana peel powder using response surface methodology
