International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Development of a satietic composition using fish protein concentrate and banana peel flour


Author(s): Arya Krishnan S, Nukasani Sagarika, Sona Sara Eldose, Jabir Mohammed and Josna K Johnson

Abstract: The temptation to over eat is everywhere, so in present situation it is very difficult to control how much we eat and maintain a healthy weight. There are countless weight loss diets around us to try, but dieting leaves us feeling hungry and deprived. Therefore another way is required to control how much we eat without going hungry. The feeling of satiety can play an important role in controlling how much we eat. Banana peel flour (BPF) and fish protein concentrate (FPC) were used as raw materials for preparation of satietic composition. The results obtained in this study indicated that the banana peel can be used in the food industry for the purpose of value addition of fibre. 100g of banana peel will provide a yield of 14.74g powder after drying. FPC made from tuna fish contains more than 70% protein, which is 74.4 g per 100g. Significant differences in odor, lipid content, stability, taste, nutritional value, and functional properties are obtained depending upon the processing conditions and the species of fish used. The products resulting from these processes have improved functional properties. Some of these appear to be particularly promising for use in certain foods because of their functional attributes.

Pages: 834-837  |  319 Views  6 Downloads

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How to cite this article:
Arya Krishnan S, Nukasani Sagarika, Sona Sara Eldose, Jabir Mohammed, Josna K Johnson. Development of a satietic composition using fish protein concentrate and banana peel flour. Int J Chem Stud 2018;6(2):834-837.
International Journal of Chemical Studies