Abstract
The peel and shell of green-lipped mussel (GLM) and banana peel flour (BPL) represents about 40% of the total weight has been underutilized. It is rich in dietary fiber carotenoid protein PUFA Calcium and potassium, The primary objective of this study is to develop a functional pasta/noodle with potential health benefits and functional properties by incorporation of composite GLM shell and BPL flour, Noodles were made by incorporating GLM and BPL at three different ratios (Refined flour GLM and BPL25;75,50:50 and 75: 25 respectively) named as T1T2 and T3.Noodles prepared from the refined flour only served as control(T0).The noodles were evaluated by Nine Point Hedonic Scale.The nutritional composition of product was chemically analyzed by using the AOAC (2015) methods.Appropriate statistical technique was opted for the analysis.On the basis of sensory evaluation T3 (50:50) was mostacceptable with regards to overall acceptability.There was a significant difference between the sensory attributes of different treatments at 5% significance level.The proximate compositions of GLM and BPL were 7.76 g Protein, 9.8 g Carbohydrate,244.68 mg calcium,and 212 mg phosphorus.The nutritional composition increased with increase in substitution level of GLM and BPL, The nutritional compositional of GLM and banana peel indicates that if it is used as a supplement, it can provide natural calcium It can be incorporated to develop a functional food product. Overall it can be said a more comprehensive and interactive nonlinear model will suit the successful functional foods new product development (NPD).
Presenters
Wendell GalapateDean, International School in Hospitality and Tourism Management, St.Dominic College of Asia, Cavite, Philippines
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2022 Special Focus—Imagining the Edible: Food, Creativity, and the Arts
KEYWORDS
Green-lipped mussel, Functional, Product, Innovation, Banana peels
