Development of a Banana Peel Powder Incorporated Ice Cream and Ice Cone Product
Hasini Ekanayake, Isuru Jayaweera, Priyantha Jayasinghe, Ashini Withanage, Umesha Ukwatta, Lahiru Udayanga and Geethi Pamunuwa
Abstract
Background: Banana peel powder remains as one of the most nutritive waste products that can be utilized as a functional additive. Therefore, the current study aimed to develop a banana peel powder incorporated ice cream and ice cone product with a unique flavour profile, while enhancing the nutritional content.
Methods: Ice cream and ice cone were formulated by incorporating varying levels of banana peel powder. The samples that showed the best sensory attributes were selected. The Kruskal–Wallis test, was used to analyse the significance of differences among the sensory attributes. Proximate analysis was conducted for the best performing ice cream and ice cone products. The microbiological analysis including total plate count and yeast and mould count was performed at 24, 48, 72 hours for ice cream by comparing it against a commercial ice cream product.
Results: The ice cream produced with 15 gL-1 of banana peel powder (Treatment 2) and ice cone produced with 67 gkg-1 banana peel powder (Treatment 3) showed the highest mean scores for overall acceptability. The proximate composition of the best ice cone product reported 8.3±4.2% (w/w) of crude fibre, while the ice cream (Treatment 2) accounted for a fibre content of 0.65±0.01% (w/w). The ice cream developed in this study (Treatment 2) showed a better microbial safety as revealed by the lower total plate count and yeast and mould counts.
Conclusions: The banana peel powder-incorporated ice cream (T2) and ice cone (T3) developed in this study show greater fibre content, microbial safety, and shelf life than commercial products. Thus, the products developed in this study may serve as better alternatives for ice cream and ice cone available in the market.
Keywords: Banana Peel Powder, Ice Cream, Ice Cone, Proximate Analysis, Sensory Attributes