Scores For Overall Acceptability Research Articles

Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

SummaryIn the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results showed that the final storage (G′) moduli of packed tofu added with PMTL extracts range from 195.2 ± 5.6 Pa to 420.6 ± 10.3 Pa, which were significantly higher (P < 0.05) than the control (PMTL‐free, 99.5 ± 8.3 Pa). The hardness, gumminess and chewiness of packed tofu added with 0.8% (w/w) PMTL extracts were 1.43–1.49 times higher than the control without decreasing its water‐holding capacity and exhibited the highest scores of overall acceptability, which was recommended as the most acceptable concentration. The total phenolic and flavonoid contents of 0.8%‐PMTL supplementation in packed tofu were 1.20 and 1.65 times higher than the control and showed enhanced antioxidant properties in DPPH radical‐scavenging capacity, FRAP and RP.

N09 Pain management in inflammatory bowel disease: feasibility of an online therapist-supported CBT-self-management intervention

Abstract Background Chronic pain is a poorly managed symptom of inflammatory bowel disease (IBD). Cognitive behavioural therapy (CBT) has an evidence-base in functional gastrointestinal conditions and chronic pain. We aimed to test the feasibility and acceptability of a 9-week online facilitator-supported CBT intervention, tailored for people with chronic IBD-related pain. Methods A single arm pre-post design with nested qualitative interviews was used with 20 individuals with IBD and chronic pain. Participants were recruited online through an IBD charity and had consented to research in a previous survey or responded to an online charity advert. Individuals who met the inclusion criteria e.g. reported a pain-interference score of ≥4/10 (Brief Pain Inventory) and had no indicators of acute causes of pain, were invited to take part. Faecal calprotectin was collected. Outcomes included recruitment and retention rates, pain interference and severity (Brief Pain Inventory), quality of life, psychosocial measures and self-reported disease activity (IBD-Control). Follow-up face to face or telephone interviews were conducted following the intervention to obtain feedback on sessions and tasks, facilitator support and areas for improvement. Results Of 145 survey respondents contacted, 55 (37.9%) responded. Two additional individuals were recruited from the study advertisement. 20/57 (35.1%) met screening and eligibility criteria. Twenty consented to the study and 60% of those returning a stool sample were in clinical remission (<250ug/g). One individual withdrew after Session 1, 17 (85%) engaged with intervention sessions and 11 (55%) completed at least 5/9 sessions. 16 (80%) of recruited participants completed the post-intervention questionnaire at week 9. Mean score for overall acceptability was 43.4 (0–70). No changes were observed for pain outcomes, but quality of life and pain self-efficacy increased following the intervention. Self-reported disease activity, depression, anxiety, pain catastrophising and avoidance resting behaviour decreased. Qualitative feedback demonstrated the value of particular elements of the intervention, such as thought monitoring and facilitator support. Some participants felt content was oversimplified and that further information was needed on practical management strategies, including diet. Conclusion Online CBT for chronic IBD-related pain appears feasible and acceptable. The results demonstrate positive effects for improving quality of life and reducing psychological distress, however online and face to face recruitment methods are recommended. To establish efficacy for reducing pain and improving quality of life, larger randomised controlled trials are required.

Preparation of Fermented Beverage from Whey-Based Watermelon (Citrullus lanatus) Juice

The study was aimed to develop a probiotic beverage using Chhana whey and watermelon juice. The blends of whey and watermelon juice were optimized based on physicochemical and sensory evaluation. The bacterial culture was used as per 1% Lactobacillus acidophilus NIAI L-54 as a probiotic culture. The 75:25 blend of whey and watermelon fermented for 5 h at 37 oC obtained the highest sensory scores for overall acceptability. The shelf-life of the selected blend was examined using titratable acidity, pH, microbiological analysis as well as sensory evaluation. The results suggested that probiotic beverages can be preserved for 21 days in refrigerated conditions (4 oC) with higher acceptability along with probiotic bacterial count 4.00 Log10CFU /mL. It could be concluded that the whey-based watermelon beverage enabled by-product utilization with excellent nutritional and functional value.

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

This study was conducted to study the possibility of partial replacement of wheat flour with SRB to prepare high nutritive value cupcake and pan bread and partial replacement of yellow corn flour with RBPC to prepare value-added tortilla. Quality characteristics of the cupcake, pan bread and tortilla were evaluated. The RBPC had higher crude protein and lower crude fat, total ash, total carbohydrates contents, and caloric value than SRB. The RBPC had higher levels of essential amino acids than SRB. The RBPC had higher water absorption, oil absorption, foaming capacity, foaming stability and emulsifying stability and lower bulk density than SRB. The proximate composition, height, weight, volume, specific volume, specific gravity, in-vitro protein digestibility and textural profile of cupcake and pan bread were affected by increasing the level of SRB in the cupcake and pan bread formulas. Cupcake and pan bread prepared with SRB had darker crust and crumb colors than the control. Sensory properties of the cupcake and pan bread prepared with 5% SRB were similar to the control. The crude protein, total ash and alkaline water retention capacity of tortilla were increased by increasing the level of RBPC. However, total carbohydrates, crude fat and crude fiber had an opposite trend. Tortilla prepared with RBPC had darker color than the control tortilla. Tortilla prepared with 7.5% RBPC had higher lysine (27.31%) and tryptophan (33.33%) than control tortilla. In-vitro protein digestibility of tortilla was significantly increased by increasing the RBPC up to 7.5%. The tortilla prepared with 7.5% RBPC had higher rating score of overall acceptability than control tortilla.

Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition and storage stability in relation to antioxidant potential and sensory profile

Green or red cabbage or their aqueous extracts based croquettes were formulated and compared with control croquettes over one-month frozen storage, involving baking and frying procedures. Maximum ash (p .05) was quantified in red cabbage croquettes, 3.99 +/- 0.24% (Baked) and 4.27 +/- 0.09% (Fried) while minimal fat was found in green and red cabbage croquettes, predominantly via baking; 3.07 +/- 0.25% and 3.15 +/- 0.30%, respectively. Antioxidant activity was maximally reported (p .05) in red cabbage based treatments, though, it reduced with the progression in storage. Total polyphenols in baked and fried cabbage croquettes were in the range from 70.59 +/- 3.25 to 121.61 +/- 5.85 and 71.17 +/- 3.06 to 125.82 +/- 6.09 mg gallic acid equivalent (GAE) per 100 g F.W., respectively, and demonstrated linear relationship with antioxidant potential. Among treated samples, maximum score for overall acceptability was attained by green cabbage based croquettes among fried (7.71 +/- 1.35) and baked (7.27 +/- 0.49) samples. Thus, cabbage based croquettes showed high nutritional and antioxidant potential without affecting product acceptability. Practical applications With the escalating consumer awareness regarding nutrition, food processing industries are replenishing existing food products by incorporating natural plants or their extracts, ultimately formulating functional or designer foods. In spite of numerous health benefits, cabbage is not often consumed by all segments of the population, however, incorporation of cabbage or its aqueous extract in ready to cook foods may serve as a convenient and healthy approach for its consumers. In addition, different conventional cooking methods that are normally practiced at home and general public is quite unaware of the fact that which cooking method is more suitable for retaining optimal antioxidant potential of a food product; hence analysis of cooking methods may facilitate consumers in this context.

The influence of cooking methods and juniper essential oil on lipid oxidation in pork chops

In this research, the effects of three cooking methods (boiling–vacuum bag, boiling–plastic bag and baking) on the lipid oxidation and overall sensory acceptability of pork chops marinated with and without juniper essential oil were investigated. The thiobarbituric acid reactive substance content was affected by both marinating and cooking methods. Pork chops from juniper essential oil marinade had lower thiobarbituric acid reactive substance values throughout the marinating and two cooking methods (boiling–plastic bag and baking) in comparison to their control counterparts. The pork chops with juniper oil, regardless of cooking method, were evaluated with significantly higher scores for overall acceptability than all analysed control pork chops.

THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE

In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).

Comparative evaluation between atmospheric and sub-baric processing of Gulabjamun

Gulabjamun , a popular Indian dairy sweet, is characterised with a brown crust and a soft, slightly spongy core with a uniform granular texture and a pleasant cooked flavour. The sub-baric processing is a novel technology which uses low temperature, low pressure and minimal exposure to oxygen which ultimately improves the quality parameters of fried foods. An attempt was made to compare conventional and sub-baric processed Gulabjamun in terms of its sensory, physical, chemical and microbial attributes. The processing conditions for frying were 118°C/5min/400mmHg vacuum and 140°C/8min/atm for sub-baric frying and conventional frying, respectively. The soaking conditions were 60°Brix at 30°C for 5min for sub-baric soaking and 63°Brix/60°C/4 h for conventional soaking. The sub-baric frying of Gulabjamun resulted in reduced oil and moisture content in the final product. Microbial enumeration also indicated a lower count in sub-baric fried product when compared to conventionally fried Gulabjamun . The colour of both samples was comparable while the textural properties were found to be better for sub-baric processed product. Sensory score for overall acceptability based on 9 point hedonic scale were 8.2 and 7.14 for sub-baric processed and conventional product, respectively. Apart from these advantages, sub-baric processing recorded significantly less processing time than the conventional method.

The development of rice substitute product using fermented cassava (Oyek) enriched with isolated soy protein

Oyek is an analog or artificial rice made from fermented cassava that is popular in Java and Sumatera Islands. The aim of this research is developing a rice substitute product from fermented cassava (Oyek) by adding Isolated Soy Protein to achieve the protein content which similar to rice (7-9%) as our main staple food, as well as to improve its texture and acceptance level. Oyek itself only contains 1–2 % of protein, though it is a potential source of carbohydrate, reaching ± 85% of carbohydrate. Addition of Isolated Protein (ISP) is expected to increase its protein content as similar as normal rice. There are 3 formulations are made in the making of the artificial rice. Formula 1 is Oyek with 5% ISP, Formula 2 is with 6% ISP and Formula 3 is with 7% ISP. Based on the research, the best chosen formulation of the artificial rice is Formula 3 (added ISP 7%) with the highest protein level (8.98%), the lowest starch digestibility (36.01%), the lowest pasting temperature (65.48°C) and the best score of overall acceptance (3.85) among the made formulas. It also contains moisture content (7.15%), ash content (0.76%), fat content (2.32%), carbohydrate (80.79%), crude fiber (1.30%), starch content (72.56%), amylose content (21.84%) and amylopectin (50.72%).

Chemical Composition and Organoleptic Properties of Bread Produced From Composite Flower Mix of Triticum aestivum and Manihot esculenta Crantz (P04-023-19)

ObjectivesThis work evaluated the chemical composition and organoleptic properties of bread produced from composite flour of wheat (Triticum aestivum) (W) and yellow cassava (Manihot esculenta Crantz) (Yc). MethodsRaw yellow cassava from Imo State Polytechnic farm was processed into flour using the method of Singh (2008) while already processed plain wheat flour (Golden Penny brand) and other ingredients were purchased from relief Market Owerri. Standard recipe was used in making the bread in different ratios. Standard methods were used to assay the chemical compositions while organoleptic attributes were determined using a 9-point hedonic scale on the bread produced from composite mix of wheat (W) and yellow cassava (Yc) flours at varied ratios. The chemical components evaluated were moisture, ash, fat, crude fibre, protein, carbohydrate and pro-vitamin A, while the organoleptic properties assayed were crust colour, flavor, taste, crumb texture and overall acceptability. The W: Yc flours mix ratios were 70%: 30%, 80%: 20%, 90%: 10% and 100% wheat respectively as the control, while data collected were analyzed using one way ANOVA. ResultsThe results (Table 1) revealed that carbohydrate value ranged from 61.83% to 63.27%, protein 2.83% to 3.92%, fat 14.86% to 17.86% while crude fibre was 1.01% to 1.99%. Protein value was highest (3.92%) in sample D (100%) while sample B (80%W: 20% Yc) had the least fat content (14.86%). Crude fibre content differed significantly (P˂0.05) among the samples. The provitamin A values (Table 1) increased with increased levels of yellow cassava flour with highest value (0.23%) found in sample A (70%W: 30% Yc). Sensory properties were significantly different (P < 0.05) on all attributes and overall acceptability, while sensory score for crust colour of the bread samples varied insignificantly (P > 0.05) (Table 2). Generally, sample C (90%W: 10% Yc) having 8.10 score for overall acceptability was most preferred (Table 2). ConclusionsThe results showed that bread produced from wheat and yellow cassava composite flour mix had improved nutritional and organoleptic properties. Funding SourcesSelf funded by authors.

Effect of Nisin on Microbial, Physical and Sensory Qualities of Micro-Filtered Coconut Water (Cocos Nucifera L.) During Refrigerated Storage

The efficacy of nisin (25-75 ppm) and effect of storage time on quality attributes of micro-filtered coconut water during refrigerated storage (4°C) for 8 days was investigated in terms of total viable counts, colour, turbidity and overall sensory acceptance. All treatments significantly retarded the bacterial growth in coconut water during storage when compared to the control sample (p &lt; 0.05). The samples treated with 50 and 75 ppm nisin had significantly lower aerobic microbial counts than the control (p &lt; 0.05) without affecting colour, turbidity and sensory acceptability. The treated samples also had the significantly higher scores in overall acceptance than the control sample after 7 days of storage.50 ppm Nisin was suggested to be applied in micro-filtered coconut water without effects on colour, turbidity, and sensory acceptability by a reduction in changes of the microbial growth during the refrigerated storage.

Energy and Nutrient intake and Dietary Diversity among Female Residential Students of Bangladesh

The efficacy of nisin (25-75 ppm) and effect of storage time on quality attributes of micro-filtered coconut water during refrigerated storage (4°C) for 8 days was investigated in terms of total viable counts, colour, turbidity and overall sensory acceptance. All treatments significantly retarded the bacterial growth in coconut water during storage when compared to the control sample (p &lt; 0.05). The samples treated with 50 and 75 ppm nisin had significantly lower aerobic microbial counts than the control (p &lt; 0.05) without affecting colour, turbidity and sensory acceptability. The treated samples also had the significantly higher scores in overall acceptance than the control sample after 7 days of storage.50 ppm Nisin was suggested to be applied in micro-filtered coconut water without effects on colour, turbidity, and sensory acceptability by a reduction in changes of the microbial growth during the refrigerated storage.

Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt

This work investigated effects of cross-linked inulin with different degrees of polymerisation (DP, average = 7 and 15) on physicochemical and sensory properties of set-style yoghurt. Compared with set-style yoghurt made with native inulin (average DP = 4 and 11), yoghurts with cross-linked inulin had higher acidity and lower syneresis values, with a shelf-life of 14 days. Supplementation of cross-linked inulin with higher DP resulted in enhanced firmness and adhesiveness of yoghurts. In addition, bacterial counts showed that yoghurts with cross-linked inulin exhibited longer retention of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus cell viability than that with native inulin. Sensory evaluation indicated that yoghurt with cross-linked long-chain inulin received higher scores for overall acceptability than other samples. However, different types of inulin did not significantly affect odour and colour of set-style yoghurt. Consequently, cross-linked inulin prepared can be exploited as a prebiotic to prolong shelf-life of yoghurt.

Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties

Soybean based bakery products were prepared by supplementing germinated soybean varieties namely SL 525, SL 744 and SL 958 with refined flour at different substitution levels and were organoleptically evaluated using nine-point hedonic rating scale for sensory attributes like appearance, color, texture, flavor, taste and overall acceptability by a semi-trained panel of 10 judges (panel included Professors and Assistant Professors). Incorporation of germinated soybean flour at 10, 20 and 30 percent levels showed both significant and non-significant difference (p&lt;0.05) for products namely biscuits, muffins, bread, donuts and tarts for overall acceptability. Among varieties, biscuits were highly acceptable at 20 percent for SL 744 with score 8.0. Supplementation of 10 percent was highly acceptable and the scores for overall acceptability for muffins (8.42), donuts (8.0) of SL 958 and bread (8.01) of SL 525 were achieved. Tarts were highly acceptable at 20 percent supplementation in SL 525 with overall acceptability of 7.93. It may be concluded that soybean flour can be an economical alternative for refined flour in bakery products for future industrial commercialization. Further awareness regarding nutrient composition and utilization of the germinated soybean flour in the daily diet needs to be generated.

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections.

This research is aimed to evaluate the suitability of Squacquerone cheese to support the viability of Lactobacillus crispatus BC4, a vaginal strain endowed with a strong antimicrobial activity against urogenital pathogens and foodborne microorganisms, in order to recommend a gender food for woman wellbeing. The viability of L. crispatus BC4, used as adjunct culture, was evaluated during the refrigerated storage of Squacquerone cheese, as well as when the cheese was subjected to simulated stomach-duodenum passage tested by the patented Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Moreover, the effects of L. crispatus BC4 addition were evaluated on product hydrolytic patterns, in terms of proteolysis, lipolysis and volatile molecule profiles. The data showed that L. crispatus BC4 maintained high viability, also in presence of physiological stress conditions, until the end of the refrigerated storage. Moreover, the inclusion of L. crispatus BC4 gave rise to cheese product with higher score of overall acceptability when compared to control cheese. In addition, the survival of L. crispatus BC4, carried in test cheese, in gastro intestinal conditions was confirmed by SHIME. The results showed that the vaginal Lactobacillus strain was more affected by the low pH of the stomach, simulated by the SHIME reactor, rather than to bile salts and pancreatic juices. Although only in vivo trials will be able to confirm the functionality of the cheese in the vaginal environment, these data represent a first step towards the employment of the Squacquerone cheese as probiotic food able to promote the woman’s health by preventing gynaecological infections.

Quality changes and in vitro digestibility of bread substituted with tuber starches modified by citric acid and heat-moisture treatment

Citric acid and heat-moisture treatment favors the escalation of resistant starch that is antagonistic to the small intestinal hydrolysis and plays an important role in reducing diabetes and giving positive effects on human health. The aim of this research was to examine the qualities (specific volume, textural properties, in vitro digestibility, and sensory profiles measured by descriptive analysis) of bread substituted with 20% of the mixture of citric acid and heat-moisture treated tuber starches (sweet potato, potato, and cassava) and vital gluten (9:1, w/w). An incorporation of 20% of modified starches and gluten into wheat flour for bread-making resulted in a substantial enhancement on resistant starch content and hardness and gumminess values, but a momentous fall on specific volume and sensorial profiles as well as overall acceptability of composite breads. Among three kinds of supplemented baking-products, breads complemented with 20% of modified cassava starch and gluten displayed intermediate resistant starch content (32.0%), and hardness value (14.94 N), but highest specific volume (3.34 cm3/g), and score of overall acceptability (around 4.10/5.00) as compared to other modified starches.

Development, Organoleptic Evaluation and Acceptability of Products Developed by Incorporating Foxtail Millet

Millets have been neglected despite the nutritive value and therapeutic use. Foxtail millet is highly nutritious, non-glutinous and non-acid forming food. They are a rich source of protein, fiber and neutraceutical components. Hence, they are soothing and easy to digest. The aim of the present study was to incorporate foxtail millet into six different recipes namingly, laddu, peanut chutney, panjeri, kheer, cutlet and chakli. Among these chakli was excluded due to its less acceptability. Remaining five recipes laddu, panjeri, kheer, cutlet, peanut chutney were well accepted. The products were evaluated by numerical scoring by 38 semi-trained panelists to asses overall acceptability. While considering these products, the highest score for overall acceptability was 84.2 for variation 1 in case of laddu, then 83.4 for variation 1 in case of kheer, 83.4 for variation 2 in case of panjeri and 82.6 for variation 1 in case of peanut chutney. The most acceptable products, namely laddu, kheer, peanut chutney, panjeri were subjected to hedonic rating test with 51 semi-trained panelists. The result showed that in case of kheer, variation 2 was more acceptable with the score of (8.10 ± 0.92) followed by (7.96 ± 0.85) for variation 1. In case of laddu, variation 2 was more acceptable with the score of (8.75 ± 0.52) followed by (8.33 ± 0.65) for variation 1. In case of peanut chutney, variation 1 was more acceptable with the score of (8.10 ± 0.67) followed by (7.94 ± 0.95) for variation 2. In case of panjeri, variation 2 was more acceptable with the score of (8.37 ± 0.85) followed by (8.16 ± 0.83) for variation 1. Data was analyzed using ANOVA, which shows a significant difference between variation 1 and variation 2 of laddu and kheer at 1% and 5% level of significance and no significant difference was observed between variation 1 and variation 2 of peanut chutney and panjeri at 1% and 5% level of significance. Hence, from the present study it can be concluded that foxtail millet can easily be incorporated into various recipes without affecting the sensory and nutritional qualities.

Effect of hydrocolloids on the quality of restructured hams with duck skin

We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.

Physicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region

The present research aimed to evaluate and compare the antioxidant activity in both pulp and peel and the physicochemical contents in the pulp of four local varieties of banana, i.e. Musa acuminata species named Sagor, Champa, Shail and Bichi, available in Sylhet region of Bangladesh. The antioxidant activity from a methanolic extract of banana peels and pulps was evaluated by determination of total phenolic content and DPPH scavenging activity. The physicochemical contents of banana pulp such as protein, fat, moisture, ash and carbohydrate were also determined. The results showed that the overall antioxidant activity of banana peel was higher than the pulp of banana. The pulp of the Shail variety had the highest antioxidant activity (TPC = 80.14 mg GAE/100 g, DPPH radical scavenging activity =91.37%) among the four varieties. Fat (1.38%) and moisture (76.23%) contents were higher in the pulp of Shail, while protein (1.82%) and carbohydrate (22.71%) contents were higher in the pulp of Bichi. The Champa variety contained higher ash content (1.05%). Among the jellies prepared from those banana varieties, the jelly of the Shail variety showed the highest score for overall acceptance (6.8) whilst the jelly prepared from the Bichi variety showed the highest score for taste (7.75). This may be due to higher carbohydrate content. The study suggests that banana peel could be used in the food industry as a raw material to produce bakery products and in cosmetics and pharmaceutical industries as an antioxidant supplement.

Physicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region

The present research aimed to evaluate and compare the antioxidant activity in both pulp and peel and the physicochemical contents in the pulp of four local varieties of banana, i.e. Musa acuminata species named Sagor, Champa, Shail and Bichi, available in Sylhet region of Bangladesh. The antioxidant activity from a methanolic extract of banana peels and pulps was evaluated by determination of total phenolic content and DPPH scavenging activity. The physicochemical contents of banana pulp such as protein, fat, moisture, ash and carbohydrate were also determined. The results showed that the overall antioxidant activity of banana peel was higher than the pulp of banana. The pulp of the Shail variety had the highest antioxidant activity (TPC = 80.14 mg GAE/100 g, DPPH radical scavenging activity =91.37%) among the four varieties. Fat (1.38%) and moisture (76.23%) contents were higher in the pulp of Shail, while protein (1.82%) and carbohydrate (22.71%) contents were higher in the pulp of Bichi. The Champa variety contained higher ash content (1.05%). Among the jellies prepared from those banana varieties, the jelly of the Shail variety showed the highest score for overall acceptance (6.8) whilst the jelly prepared from the Bichi variety showed the highest score for taste (7.75). This may be due to higher carbohydrate content. The study suggests that banana peel could be used in the food industry as a raw material to produce bakery products and in cosmetics and pharmaceutical industries as an antioxidant supplement.