Problem Of Food Waste Research Articles

The Problem of Food Waste in Different Types of Households on the Example of the Residents of Poland and Polish People Residing in the United Kingdom – Pilot Study

The objective of this study was comparing the scale of food waste depending on different types of households among Poles living in Poland and in the UK. The research was conducted in the group of 622 persons, whereas 345 persons lived in Poland and 277 were residing in the UK for minimum 2 years, however not longer than 10 years. The respondents were differentiated depending on the type of the household in which they lived: 1-person, 2-person, 3-person, 4-person and more. More than the half of the respondents declared that they had happened to throw away food, whereas these are the “British” Poles who waste food most and who are comprised in 1- and 2-person households. A significant dependence was observed in both studied groups, the more numerous the household was the lesser amount of food was wasted. The mostly wasted food included bread, yoghurts, sausage, fruit and vegetables, regardless of the number of persons in the given household or of the place of residence. Due to the fact that the rate of food waste is so high, it is necessary to find a way to implement new ideas and interventions which would limit the food waste in the households.

The Problem of Food Waste in Different Types of Households on the Example of the Residents of Poland and Polish People Residing in the United Kingdom – Pilot Study

The objective of this study was comparing the scale of food waste depending on different types of households among Poles living in Poland and in the UK. The research was conducted in the group of 622 persons, whereas 345 persons lived in Poland and 277 were residing in the UK for minimum 2 years, however not longer than 10 years. The respondents were differentiated depending on the type of the household in which they lived: 1-person, 2-person, 3-person, 4-person and more. More than the half of the respondents declared that they had happened to throw away food, whereas these are the “British” Poles who waste food most and who are comprised in 1- and 2-person households. A significant dependence was observed in both studied groups, the more numerous the household was the lesser amount of food was wasted. The mostly wasted food included bread, yoghurts, sausage, fruit and vegetables, regardless of the number of persons in the given household or of the place of residence. Due to the fact that the rate of food waste is so high, it is necessary to find a way to implement new ideas and interventions which would limit the food waste in the households.

Where to start fighting the food waste problem? Identifying most promising entry points for intervention programs to reduce household food waste and overconsumption of food

Preventing household food waste and overconsumption of food represents a crucial leverage point for the promotion of global environmental sustainability with various food waste related behaviors (i.e. planning, shopping, storage, preparation and consumption practices), which should be taken into account when developing appropriate intervention programs.In order to identify the most promising entry points for intervention development, we conducted an online survey (N = 402) to quantify effects’ strength of various food waste related behavioral categories on food waste outcomes as well as on overconsumption outcomes referring to specific, environmentally relevant food groups (i.e., meat, dairy products and bakery products). In line with previous research, we identified (1) food waste preventing consumption practices referring to leftovers, (2) food waste preventing consumption practices referring to expired/ suboptimal food, and (3) food waste preventing shopping practices as characterized by effects of significance and meaning on food waste outcomes and/ or overconsumption outcomes referring to these food groups. Additionally, these three behavioral categories have been found to be characterized by low performance levels and, therefore, hold high potentials for the promotion of behavioral changes by intervention programs.In addition to providing valuable results for intervention initiatives, our study also provides empirical evidence and draws attention to appropriate developments in food waste research by considering (1) specific behavioral characteristics, (2) specific food characteristics, and (3) sufficiency strategies and overconsumption of food as an independent issue reaching beyond the issue of household food waste to improve the sustainability of the modern food system.

Attitudes and behaviors shaping household food waste generation: Lessons from Lebanon

Abstract Background Food consumption and wastage behavior varies across cultures, which warrants investigations in various countries and locations of different income levels. To date, information on the attitudes and behaviors of households in developing countries regarding food waste is scarce. The objective of this study is to assess the household attitudes and behaviors that determine food waste in Lebanon for a better understanding and for tailoring community based interventions. Methods A questionnaire, composed of 3 sections and 27 questions, was developed to assess the attitudes and behaviors towards food waste in Lebanese households. A convenient sample of 1264 households from the five governorates of Lebanon was interviewed in 2016 and 2017. The variable “eat everything prepared” was used as a proxy for food waste. The effect of various socio-demographic and behavioral factors on household food waste generation across urban and rural areas in Lebanon was estimated by means of a Logistic regression, using STATA. Results Socio-demographic variables such as employment, education, number of members in the household and income affected food waste volume. Behaviors such as eating out frequently and buying best offers were shown to increase food wastage. Also, beliefs such as feeling guilty decreased food waste generation. Rural households contributed less to food waste generation compared to urban areas. Conclusion Households contribute significantly to a country's food waste problem through their behavior and beliefs. Our findings showed that various household characteristics and food-related behaviors, attitudes toward recycling and other beliefs affected food waste generation in urban and rural communities of a developing country. Future research is still needed to better understand determinants of food waste at the household level in developing countries.

Food Losses and Food Waste Versus Circular Economy

The article aims to introduce the issue of food waste and all attempts to prevent action. Business and politics are almost interdependent, and any discussion of an economic nature is not complete without a political contribution. The role of politics and politicians in shaping economic activities was and is widely discussed. In the article, there will be a discussion on the problems of food losses and waste in Poland as the member of EU and in India. The idea of the topic came during the tenure of collaboration between representatives of both departments. Conclusions of the study found some similarities and a lot of differences between the countries. Studies have shown that negative attitude of house-hold towards food waste is not frequently reflected in consumers’ behavior, despite their fundamental knowledge on how to reduce food waste. Properly selected and presented information will stimulate both consumer’s attitude and behavior.

Waste Not, Want Not: A Case Study on Food Waste in Restaurants of Lahore, Pakistan

ABSTRACTRecently, there is growing focus on quantifying food waste problem and analyzing its causes due to an imminent challenge: feed nine billion people by 2050. Among developing countries, we focus on Pakistan which has the sixth largest population in the world and faces serious issues of food insecurity and malnourishment. Astoundingly, despite the gravity of the situation the available research on the issue is almost non-existent. Here, in this first-of-its-kind study for Pakistan we attempt to measure the quantum of food wastage and study its underlying reasons across restaurants in the country’s second largest urban center, Lahore, which is also popularly designated as “the culinary capital of Pakistan”. Segmenting restaurants according to the niche markets they target—as high-end, medium-end, and low-end—and using actual measures of daily wastage, we find overproduction and liability concerns as the prime reasons of excess food preparation and its improper disposal.

Utilization of kitchen food waste for biodiesel production

Food waste has led to handling and disposal problems affecting human health and polluting environment. Land disposal is one of the ways of disposing food waste but it produces harmful leachate when rain water falls on it. Reuse of food waste for biodiesel production is one of the key steps to reduce food waste problem and also meet the energy demand. Food waste in the present study was collected from the kitchen of a hostel of an educational institute located in India. This waste was dried by various drying methods to dewater. Lesser is the moisture content, more will be the lipid extraction and hence increased biodiesel production. Lipids were extracted and fatty acids (caproic acid (6:1), lauric acid (12:0), mystric acid (14:0), palmitic acid (16:0), stearic acid (17:0) and oleic acid (18:0) were identified in gas chromatography-mass spectrometry (GC-MS). These fatty acids identified in lipid indicate the potential of food waste for biodiesel production. Transesterification of lipid was performed to produce biodiesel and concentration of fatty acid methyl ester was determined using gas chromatograph flame ionisation detector (GC-FID). Further, biodiesel properties were compared with various standards.

Who’s responsible for food waste? Consumers, retailers and the food waste discourse coalition in the United Kingdom

Drawing on empirical research, including interviews with 38 key informants, this article examines how the challenge of food waste reduction has come to be framed, interpreted and responded to in the United Kingdom, focusing on household food waste and the interface between supermarkets and households. We identify a ‘discourse coalition’ arising from collective actors central to the issue that has achieved discursive hegemony over the framing of food waste as a problem. We analyse this discourse coalition – its core storylines, actors and practices – and the conditions that have enabled its emergence. Critical accounts of sustainable consumption commonly note the ‘responsibilisation of the consumer’: or the reduction of systemic issues to the individualised, behavioural choices of the ‘sovereign consumer’. We find, by contrast, that the ‘responsibilised consumer’ is by no means the discourse coalition’s dominant framing of the problem of household food waste. Instead, its dominant framing is that of distributed responsibility: responsibility distributed throughout the production–consumption system. The article also contributes towards understanding why retailers have embraced household food waste reduction as an object of intervention without framing the issue as one of, primarily, consumer responsibility.

An Evaluation of Current Lunchroom Food Waste and Food Rescue Programs in a Washington State School District

Public schools waste approximately 30% to 50% of edible food and thus provide opportunities to study the problem of food waste and explore food rescue initiatives. This case study evaluates lunch­room waste sorting and food waste diversion prac­tices in a Washington State school district. It pro­vides a comprehensive analysis including descrip­tive characteristics and comparative statistical analyses to determine the types and amount of edible, wasted food and the potential to reduce or recover this wasted food. Waste audits were performed at 18 schools to quantify the amount and type of waste generated at each school. Audits consisted of weighing, sorting, and recording the pre and post-sort weights of all lunchroom com­post, recycling, and trash. Edible, rescuable food items were removed from bags and counted separately. Lunchroom-specific observational data, including lunchroom layout and implementation of food rescue programs, were also recorded. Statistical analysis evaluated the effect of these programs on lunchroom waste sorting. Data revealed significantly higher post-sort compost rates than pre-sort rates and significantly lower post-sort trash rates than pre-sort rates. Pre- and post-sort recycling rates were not significantly different. This suggests that a significant amount of trash could be diverted from landfills with imple­mentation of a lunchroom composting system. Additionally, participation in sustainability initia­tives, such as a county-wide resource conservation program, and use of lunchroom monitors affected waste sorting. Further, audits uncovered a large amount of wasted, edible food. This type of food could potentially be diverted to feeding students or community members experiencing food insecurity by means of food rescue programs, such as lunch­room food share programs or school-to-food-bank donation services. Overall, this study identified potential points for food waste reduction strategies in public school lunchrooms.

Food loss and food waste research in the Arab world: a systematic review

Food loss and food waste are recognized as two of the most challenging dilemmas facing the world today with serious repercussions on food security, the environment, and global as well as regional and national economies. This is not different in the Arab countries where the food loss and food waste generated per person sometimes exceeds 210 kg per year. Literature searches indicate there is a paucity of applied studies that investigate the drivers, sources, management, quantification, policies, interventions, and initiatives to reduce food loss and food waste in the Arab world, a region with more than 400 million inhabitants. Despite the importance of the topic, only twenty-five relevant articles were identified, providing limited data on food loss and food waste generation. The studies also use sampling procedures that do not allow for generalization of results over the Arab region or even for making comparisons among studies. The review concludes that further research on food loss and food waste along the food supply chain in the Arab world is necessary with a focus on trends, causes, and social, technological, behavioral, attitudinal, and cultural drivers. Investigating environmental and economic implications along with policy development and coping strategies, as well as consumer attitudes towards waste in general and food waste in particular are also important topics to be researched, especially given the variation in cultural and religious practices across the Arab world. The generation of such information and knowledge is indispensable for taking remedial action towards mitigating the problem of food loss and food waste.

Valorization of food waste into biofertiliser and its field application

Abstract Worldwide significant amounts of food waste are generated daily causing serious environmental issues, occupying land and requiring expenditure of resources for its treatment. A smart method for handling this food waste problem is the development of novel processes targeting the conversion of this waste into value added products. Although valorization of food waste to biofuels, biochemicals and bio-polymers have been widely investigated, the utilization of food waste streams into biofertiliser has not been intensively reviewed. Conversion of food waste, especially agriculture residues into biofertiliser would reduce its environmental impact, improve nutrition levels of the soil, decrease requirements for synthetic chemical fertiliser and have a direct benefit on food production. This paper reviews recent progress in the field regarding the production of biofertiliser from food waste, using anaerobic digestion, aerobic composting, chemical hydrolysis, in situ degradation and direct burning methods. This review also highlights the latest field applications of biofertiliser derived from various food waste streams. It confirms that the technology for the conversion of food waste to biofertilisers is viable, but the production efficiency could be improved with better process control strategies, strict quality controls, development of a smart product distribution system and adoption of advanced technologies. Field tests have indicated that biofertilisers which are obtained in proper managed AD plants are safe and could partially replace the use of chemical fertilisers in field application.

A simple awareness campaign to promote food waste reduction in a University canteen

Food waste has important environmental, social and economic impacts and increasing attention has been given lately to the unparalleled scale of food waste in the food supply chain worldwide. An initiative aiming to reduce food waste was tested at the School of Agriculture canteen (University of Lisbon, Portugal). The “Clean dish, clean conscience!” initiative consisted of a simple and inexpensive education campaign to raise awareness of reducing plate waste, by establishing the connection between food waste and personal behaviour. As a first stage plate waste from canteen users was measured over a 10 day period. After this period, a waste consumption index and per capita waste consumption were calculated to evaluate the level of satisfaction of the consumer and the related concern about food wastage, and was classified as Bad. After this first stage it was concluded that the users did not have strong convictions about avoiding food waste. During the second stage of the project an education campaign was implemented with plate waste being monitored for a further 16 days to assess the effectiveness of the campaign. The approach consisted of displaying simple and affordable informative posters in strategic areas of the canteen with simple messages reminding not to accept food they knew they would not eat. This led to a mean reduction in the waste consumption index of ∼15%. A parallel action encouraging separation of organic and inorganic waste was implemented as well, with an active participation of >70% of the users. The initiative achieved its objective of reducing plate waste by raising awareness of the daily food waste problem at the institution’s canteen and by suggesting “how-to” actions for reducing such waste. This study showed how avoidable waste can be reduced simply by making students aware of the topic of food waste. Simple strategies may be useful to improve behaviours and increase sustainability of the canteens at Universities although this proved to be only efficient with the collaboration of the canteen staff that needs solid education. From the results, a set of measures was presented to the University Social Services for adoption to ensure a permanent reduction of food waste and recyclables in the University canteens.

Food waste generation and prevention measures in retail sector: a comparative study

Food waste in the supply chain is a big issue because it causes an unnecessary environmental impact, costs to the sector and consumers, as well as costs for waste treatment, and it is a missed opportunity to feed people suffering hunger. Calculations show that approximately 30% of all world food produced for human consumption is lost or wasted at some stage of the food supply chain, with the retail sector being responsible for approximately 5% of losses in developed countries. Several studies on food waste and loses have been performed in the international also in some national perspectives. These studies mostly give an overall food chain perspective and do not provide detailed information about food waste in specific stages or locations. Retail sector is one of the actors of the supply chain where there is still a gap in data and information regarding the state of the problem of food waste, and especially in Central and Eastern European region. The number of currently conducted studies regarding amounts of retail food waste, its types, causes and methods of waste minization is limited or hindered by poor data resolution, because most of the retailers do not publicize the information about the quantities of wastes and their treatment. Therefore a better understanding of the food wastage within retail stores is necessary in order to assess actual scale of the problem and to determine efficient waste prevention measures. This work aims on food losses assessment in Lithuanian retail sector, as well as discussion and comparison of the root causes of food waste generation with the neighbouring countries in North Europe, in order to facilitate food waste prevention measures. Semi-structured questionnaire survey was chosen as data collection method as it allowed for collection of comprehensive and comparable information on food losses in a relatively short time. Data were collected at 21 retail stores, which belong to 3 biggest retail chains in Lithuania. For the comparative study available literature on food waste assessment and prevention practices of Nordic countries was analyzed. The data from interviews reveal quantities of food waste generated in Lithuanian retail sector, the composition of the food waste, as well as sector’s attitude to the problem and willingness to contribute to solving it. Differences in food waste in different retail chains, as well as variations depending on season of the year were evaluated as well. A comparative study with the neighbouring countries highlighted similarities and differences in waste generation, pointed to the potential prevention measures as well as learning opportunities for food waste minimizationDOI: http://dx.doi.org/10.5755/j01.erem.73.4.19941

Preventing household food waste via nudging: An exploration of consumer perceptions

Abstract Current food consumption and production cannot be considered sustainable due to extensive ecological, social and economic issues along the supply chain. Reducing food waste is a major instrument in increasing food security and alleviating environmental pressure and thus increasing sustainable food consumption. In Germany, the main generators of food waste are private households. The typical approach to mitigate this is to better inform consumers by means of awareness campaigns. However, research shows that additional solutions are required to tackle the problem of household food waste. Nudging is a relatively new approach to guide consumer behavior gently into a certain direction but there is little experience with its application in the field of consumption politics, let alone food waste reduction. The study addresses this research gap and conducts a first exploratory analysis of the possibilities to reduce household food waste via nudging. The study focuses on the use of food purchase plans as a means to reduce household food waste. It analyses 101 personal questionnaires which were carried out to extract consumers' preferences in this respect. The evidence shows that respondents are open to a change of behavior and also to the use of purchase plans. Furthermore they are interested in feedback on individual food wasting behavior, specific advice on meal planning and social interaction on this topic with their communities. The results also show that young respondents and those living in large households with families are more open to changing their behavior in this respect. These results may be used to gain first experiences in using nudging to reduce household food waste; however, future research is needed to validate and build on these results.

Cosmetic specifications in the food waste issue: Supply chain considerations and practices concerning suboptimal food products

During the last decade, food waste has become an object of interest for both scholars and society. The existence of cosmetic specifications regarding the physical appearance of foods in the food supply chains is considered to be one of the important causes of food waste. The relevant aesthetic standards concern the product's weight, shape, and size and are thought to contribute considerably to food waste across multiple supply chain levels. It has been suggested that the abolition of these specifications could be a relatively easy way to prevent food wastage. However, there is a dearth of empirical research due to the lack of data on the extent to which foods are wasted as a result of cosmetic specifications only. Importantly, there is also a lack of insight into the decision-making process of supply chain actors regarding such suboptimal products. The present research aims to fill this gap by investigating the motivations and perceptions of supply chain actors in their strategies on how to handle suboptimal products in their business practices. From thirty-three interviews with primary producers, producer organizations, and retailers from Germany and the Netherlands, we derive initial insights into (1) the presence and nature of cosmetic specifications, (2) the impact of these specifications on food waste, (3) the motivations, abilities, and opportunities of supply chain actors to handle suboptimal products in their business practice and (4) their perspectives on the end consumers' willingness to buy and pay for suboptimal products. With the Motivation, Ability, and Opportunity (MOA) framework, we provide new understanding of supply chain actors' decisions concerning the production or wastage of suboptimal products, which can generate new and essential insights into the food waste problem.

Consumer in-store choice of suboptimal food to avoid food waste: The role of food category, communication and perception of quality dimensions

Food not purchased due to its perceived sub-optimality is often wasted in the store, which contributes to the problem of food waste. One way to avoid this factor causing disposal of edible food is to offer such foods at reduced prices in the store. However, it remains under researched under which circumstances consumers most likely choose such food. The current study aimed to analyse choice likelihood in dependence of food category and communication of the offer, and to explore dimensions of perceived food quality and ascriptions to the buyer of sub-optimal products. An online between-subjects experimental study (4 × 2) with 746 Uruguayan consumers was conducted, comparing price reduced suboptimal food of four categories and communicating either economic saving or food waste avoidance. The foods were also assessed on a range of quality characteristics, and ascriptions matching a person buying either the optimal or the suboptimal food chosen. Findings show that suboptimal foods offered at reduced price were well accepted. However, likelihood of choice of suboptimal food depended on food category and was higher in the presence of communication on food waste avoidance, with differences in gender and socioeconomic status. Perceived quality and ascriptions to the buyers varied between food categories. It is concluded that communicating food waste avoidance can heighten acceptance and improve perceived quality, in particular for fresh produce. The findings allow deriving recommendations for approaches to improve value perception of suboptimal food, targeted to food category and consumer group.

Profit, reputation and ‘doing the right thing’: Convention theory and the problem of food waste in the UK retail sector

In 2014, Tesco – one of the world’s largest food retailers – revealed that it had generated almost 57,000 tonnes of food waste in its UK operations over the previous twelve-month period. This shocking statistic added to existing evidence of a significant environmental and social problem in the UK and across the world. This paper utilises convention theory to examine the role of major retailers in the context of this global problem and assesses their motivations for acting on food waste. Drawing on interviews with key stakeholders (including major retailers), the analysis investigates their main justifications for action on food waste. It finds that retailers mostly appealed to three conventions or ‘orders of worth’ (civic, market and opinion) and used these as a basis for their commitment to food waste reduction. We argue that the combination of these different justifications is feasible and necessary in the context of the retail sector but that they may also lead to some unintended consequences (in the retail sector and beyond). Crucially, we demonstrate how the dilution of civic justifications (by their financial and reputational counterparts) might produce negative outcomes and inaction as retailers attempt to adhere to the so-called ‘food waste hierarchy’. The paper highlights the continuing significance of convention theory as a framework for analysing possible responses to the social and environmental challenges confronting global agro-food systems.

Outgraded produce variably retains surface inoculated Escherichia coli through washing

The use of secondary quality produce has gained attention as a solution to food waste in both the U.S. and Europe. The purpose of this study was to evaluate the impact of using secondary quality or outgraded produce on the retention of surface inoculated E. coli following a rinse treatment on four model fresh produce systems (apple, tomato, carrot, lettuce). A three-strain cocktail of rifampicin-resistant generic E. coli, with a concentration of 9.0 log CFU/mL, was spot-inoculated on the intact surfaces of U.S. No.1 grade produce items and damaged or decayed areas of outgraded produce items. Generally, outgraded produce of all four kinds retained higher levels of inoculated E. coli following two postharvest treatments, chlorinated (150 ppm) or water only. However, physical damage, those defects which compromised the integrity of the produce surface, lead to significantly greater E. coli levels following rinsing than did physiological defects. Compared to U.S. No.1 quality apples, outgraded apples retained 4.3 ± 1.4 log CFU/g more E. coli following water only treatment, and 3.6 ± 1.7 log CFU/g more following chlorine treatment. Outgraded tomatoes retained significantly more (3.5 ± 1.1 log CFU/g) inoculated E. coli following water only rinse and 3.0 ± 1.4 log CFU/g more inoculated E. coli following chlorine treatment than U.S. No.1 quality tomatoes did under the same treatment conditions. Outgraded carrots retained 1 ± 1.1 log more CFU/g inoculated E. coli following water only treatment and 0.5 ± 0.8 log more CFU/g inoculated E. coli following chlorine treatment, compared to U.S. No.1 carrots. Outgraded lettuce leaves retained 1.6 ± 0.5 log CFU/g more inoculated E. coli following water only treatment and 4.1 ± 0.4 log CFU/g more inoculated E. coli following chlorine treatment than did U.S. No.1 quality lettuce leaves under the same treatment conditions. Treating with 150 ppm chlorine was not sufficient to eliminate the increased microbial retention associated with secondary quality or outgraded produce, and the efficacy of disinfection was greatly affected by type of defect. Apples with physical damage retained significantly higher E. coli loads than did those with physiological defects, an additional 2.6 log CFU/g under chlorine treatment and 0.8 log CFU/g more under was water only treatment. Tomatoes with physical damage had a 1.3-log CFU/g and 0.6-log CFU/g average increase of retained E. coli counts compared to those with physiological defects following a chlorine and water only treatment, respectively. Although a chlorine dip provided only a modest reduction in pathogens, generally, outgraded produce with physiological defects may present less food safety risks if introduced into the fresh market than does produce with physical damage due to their enhanced retention of bacterial cells. Therefore, as industry considers how to minimize its food waste problem, preferentially directing physically damaged produce away from the fresh market will help to minimize risk while maximizing food resources.

The Last Minute Market Model: an innovative service of efficient assortment management in a sustainability perspective

Purpose : This paper analyses the Last Minute Market (LMM) experience, an innovative service born in Italy as an academic spin-off in order to reduce the food waste problem at the local community level. Its main purpose is to discuss how distribution can work towards greater efficiency and to lower the costs associated with assortment management from the standpoint of sustainable local growth and solidarity. Methodology : The study is based on an inductive type of approach according to which, proposing LMM as a single case study, one may try to draw more general considerations. Findings : The paper highlights LMM as a completely new service model, that focuses on how to get the best out of waste rather than merely eliminating it. Through this new perspective, assortment management knowledge is enriched. As far as we know, LMM is the first meta-organization specially developed to connect both profit and no profit realms. LMM provides services aiming at the daily recovery at a local level of excess food and non-food in favor of agencies and associations that assist needy people. LMM may essentially be defined as a “gift broker”: it creates the necessary infrastructural conditions to make the transformation of waste into resources possible. Managerial and theoretical implications : The reasons for the LMM model’s success, the effects of its presence and the conditions for its diffusion are examined as managerial implications. On a theoretical level, LMM contributes to unveil some of the traits of the company of the future. Originality of the study : This paper focuses on a new Italian experience that has not yet been examined in the international service management literature. Key words: Last Minute Market, stakeholder, service management, assortment management, sustainability, gift economy, local government

Determination of Unripe Banana Flour as Functional Ingredient on Physical Properties of Cake Batter

Food waste problem is becoming one of the important and crucial issues at the globalization levels. In this study, researchers try to prevent Banana fruit waste converting to Banana flour as ingredient with long shelf life. Bakery products are probably one of the most important foodstuffs in the world. In traditional methods for preparation bakery products main ingredients were wheat or barley flours. In this present study the influence of Unripe Banana Flour (UBF) as a functional flour replacer on Color attributes, pH value, and specific gravity of cake batter was studied. The results indicated that all UBF cake batter formulation had significantly lower in lightness. Moreover, Lightness (L*-Value) of the UBF samples were darkness than control sample. In view of pH value, all the UBF samples were lower than testifier. These UBF samples showed lower specific gravity than control sample. According to the results, this study shows good potential for application of UBF as functional ingredient to be used as part of flour replacer in cake batter.