Chiraporn Sodchit, Worasit Tochampa, Teeraporn Kongbangkerd, and Riantong Singanusong

pp. 641 - 646

Abstract

Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of
banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract
cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake
quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions.
Banana peel cellulose (BPC) was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC) and the control (no cellulose added). The sensory, chemical, physical and microbiological properties of the
butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists
ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake.
The butter cake with added CC and BPC had significantly higher (pd”0.05) moisture and fiber contents than those of the
control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of
Thailand 459/2549). The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana
peels to butter cake increased the fiber content and improve the cake quality.