Abstract
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.
Highlights
This study aimed to develop and find the optimum processing parameters and formula for the production of flaked breakfast cereal incorporated with banana pulp and peel
Through this study, it was found that baking temperature exerted a significant positive effect on the fracturability of flakes, due to the increase in the rate of moisture loss when baking temperature increase
The volume of banana pulp and peel had a significant negative relationship with fracturability because a higher amount of fresh banana in the formulation contributes to higher moisture content
Summary
Breakfast is the first meal of the day that is eaten in the period of two to three hours after waking up. As the meal that breaks the fast after the longest period of a person’s sleep, it consists of food and beverage from at least one food group stated in MyPlate (O'Neil et al, 2014). Failure to consume breakfast links to serious health implication. It was reported that there is a 27% increase in risk for coronary heart disease and lowered cognitive performance in men who failed to consume breakfast (Cahill et al, 2013; Spence, 2017). Cornflakes are considered a ready-to-eat cold breakfast cereal (Priebe and McMonagle, 2016). In 2016, ready-toeat cereal had occupied more than 86% of breakfast cereal market share (Technavio, 2017)
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