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首页> 外文期刊>Journal of Solid Waste Technology and Management >LOW CALORIE BISCUITS FROM BANANA PEEL PULP
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LOW CALORIE BISCUITS FROM BANANA PEEL PULP

机译：香蕉皮果肉制成的低卡路里饼干

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Annual banana production in world is about 100 million tons. However, banana peel is still considered as useless product and is discarded at large. These peels are otherwise useful and were thought to be acceptable for human consumption. Thus the idea of using peel pulp in biscuit production was explored. Normal biscuits without peel and biscuits containing 10% and 20% peel pulp were prepared. The product so prepared was analyzed for nutritional values and for presence of fungi. The three biscuit samples were also studied for their acceptance by society on subjects of different age groups containing equal number of genders. For this, 80 pupils from different standards of a school and 20 adults were selected randomly. The response from each subject was tabulated to reveal acceptability of various qualities of the biscuits viz. color, aroma, crispiness and taste. The data collected were analyzed using Microsoft Excel and Systat 10 software. The conclusions are: With increasing banana peel pulp in biscuits: a) Calories in the form of fats are reduced, b) Fibre content increases, c) No appreciable change occurs in other food values, d) No indication of fungi growth, e) Cost of raw material of biscuits drops down. People do not significantly differentiate between aroma of normal biscuits and that containing 10% peel pulp. Society's acceptance of biscuits for colour, crispiness and taste decreases with addition of banana peel pulp. People prefer the following properties of normal biscuits in descending order of a) Taste, b) Aroma and Crispiness, and c) Colour
机译：世界香蕉年产量约为1亿吨。但是，香蕉皮仍然被认为是无用的产品，被大量丢弃。这些果皮在其他方面很有用，被认为可以被人类食用。因此，探索了在饼干生产中使用果肉的想法。制备无果皮的普通饼干和含有10％和20％果皮果肉的饼干。分析如此制备的产品的营养价值和真菌的存在。还对这三个饼干样本进行了研究，以研究它们在社会上接受的性别相同的不同年龄组的主题。为此，随机选择了80名来自不同学校标准的学生和20名成人。将每个受试者的反应制成表格，以显示各种质量的饼干的可接受性。颜色，香气，酥脆和味道。使用Microsoft Excel和Systat 10软件分析收集的数据。结论是：随着饼干中香蕉皮果肉含量的增加：a）脂肪形式的热量减少； b）纤维含量增加； c）其他食品的价值没有明显变化； d）没有真菌生长的迹象； e）饼干原料成本下降。人们没有明显区分普通饼干的香气和含10％果皮的饼干的香气。加入香蕉皮浆后，社会对饼干在颜色，松脆性和口味上的接受程度降低。人们喜欢以下普通饼干的特性，其降序顺序为：a）口味，b）香气和酥脆感，c）颜色

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