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Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2022 Apr 15;59(8):3102–3108. doi: 10.1007/s13197-022-05448-7

Product development of ice cream stick from raw banana powder

Jittra Rukijkanpanich 1,✉, Sippothai Srininrat 1
PMCID: PMC9304504  PMID: 35872729

Abstract

This research was focused on using raw bananas in place of natural wooden ice cream sticks. The raw bananas were used in a powdered form and then processed to create a substitute for the wooden sticks. A research operation was carried out, experimenting with different proportions of banana powder in a randomized complete block experimental design (RCBD). The properties of interest for the ice cream sticks were hardness, fracturability, and aw of samples, as well as a sensory evaluation. The research showed that ice cream sticks which contained 50–80% raw banana powder with 40% sugar and 40 min of baking resulted in a product with the properties of commonly used wooden ice cream sticks, and that the product also had a good appearance along with positive consumer response. In addition, the maximum shelf life of such ice-cream sticks was 8 days. In the future, development of this product can increase the value of bananas and also reduce the waste of single-use wooden ice cream sticks.

Keywords: Banana powder, Ice cream stick, Eco-product development, Biodegradable ice cream sticks, Edible ice cream sticks

Introduction

Nowadays, there is great interest in eco-friendly product development to reduce adverse environmental impacts and reduce the level of waste that must be handled. Food packaging is gaining attention as one of these ecological products (Patel 2019), and it can be seen that natural materials such as banana leaves, tapioca starch, cassava starch and other unconventional materials obtained from plants and agriculture waste can be used as packaging materials (Kalnar 2011). However, disadvantages if the packaging is intended for single use (Bodamer 2016).

Additionally, eating aids such as ice cream sticks are likely to be categorized as food packaging. Ice cream sticks serve to keep the ice cream texture in place and to keep its shape. Wooden ice cream sticks have special properties that are hard to replace; however, those ice cream sticks are a one-time use items that sometimes have further uses. For example, in some societies, wooden ice cream sticks are collected and used to create works of art. Generally, though, these sticks simply add to the global waste burden. Therefore, it would be good to be able to find other materials to replace the wooden sticks. Biopolymers were studied as an alternative to typical ice cream sticks in gel form. However, the proposed formulation was unsatisfactory in terms of providing acceptable resistance and product validity (Henriques et al. 2009).

The function of an ice cream stick is to hold the body of an ice cream bar, which weighs on average 58.8 ± 17.64 g based on survey data. Further, the quality characteristics of texture (Szczesniak 2002) and consumer acceptability (Jeantet et al. 2016) are largely determined by the quality of the product during frozen storage, which features low temperature and aw that does not cause microbial growth.

In terms of economic crops, bananas are among of the most popular and widely cultivated products in many countries (Arias et al. 2003). They are inexpensive and both ripe and green bananas are used in commercial processes. Most ripe bananas are dried, while green bananas are often processed into powder and used as a food ingredient.

Although there are few reports of edible ice cream sticks made from agricultural materials, it is interesting to develop eco-friendly, biodegradable ice cream sticks from raw banana powder which can be eaten, and which, if thrown away, would biodegrade naturally within a short time. This would also help farmers who grow bananas to add value to their agricultural products.

Materials and methods

Identification of inputs in the production of ice cream sticks

In the process of forming products from raw banana powder, a binder is required; flour is commonly used. There are a variety of flours available to manufacturers that have some characteristic differences. For example, wheat flour is the only one that has a glutenin protein that can hold the particles of powder together really well, and this also imparts strength and elasticity. The gluten content of flour depends on whether the flour is made from hard or soft wheat; hard wheat is higher in glutenin than soft wheat. Most flour is a mixture of hard and soft and is called all-purpose flour (Chowdhury 2018).

In this research, the ice-cream sticks were produced from raw cultivated banana powder, using a process based on semi-sweet biscuits manufacturing (Davidson 2018) with all-purpose flour used as a binder. The bakery product formulations were diverse, but overall the optimum proportion of water in dough was found in the preliminary studies to be in a range of 40–50% by dry ingredients weight (Guo et al. 2018) and the optimally developed wheat dough was obtained after 6 min and being overmixed for about 22 min (Slukova et al. 2017).

It was important to find the right baking temperature. In the preliminary studies of gelatinization, it was learned that wheat starch has a gelatinization temperature at which the dough begins to cook of 80–85 °C (Mota et al. 2000). However, the baking at low temperature takes a long time, which means raises costs unnecessarily. In experimenting with higher temperatures, it was found at 170 °C, the sticks were bent, possibly due to the rapid heating of the dough surface, leading to an inconsistent evaporation rate of the water in the dough (Marcotte 2007).

In addition, sugar (Sucrose) content and thickness play an important roles in the texture of bakery products, as each influences the spread of dough and surface cracking of crackers or cookies (Pareyt and Delcour 2008). In the preliminary experiment, it was found that 40% by weight of sugar added could raise consistency on the surface of sticks after baking and reduce product bending; this was completely different from experiments with no sugar added to the dough. For the thickness, tests of 2, 3, and 4 mm of baked ice-cream sticks that were baked at 150 °C for 50 min and tested for their ability to hold the ice cream for 2 days at about − 18 to − 23 °C of storage showed that 10% of 2 mm thickness broke during eating, while the 3 and 4 mm products had 0% broken samples.

Experimental design

Randomized Complete Block Design (RCBD) research (Montgomery 2005) was carried out on the ice cream stick production process with 27 treatments and 2 replications, with each replicate representing a block, for a total of 54 experimental units in each type of test on the variation of raw banana powder proportion (RBPP), amount of sugar added (SA) and baking time (BT), as shown in Table 1.

Table 1.

Study factors and levels

Factors Levels
Low (−) Middle (0) High (+)
RBPP (%) 50 65 80
SA (%) 0 20 40
BT (mins) 40 45 50
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Samples preparation

The material for ice cream stick dough preparation consisted of raw banana powder purchased from Thai agriculturists and all-purpose wheat flour from a local market. A preliminary test was conducted to obtain the optimum temperature, amount of water, and mixing time required to successfully bake based on observation; this experimentation included identifying the optimum mixing proportions and sugar. From the preliminary test, it was found that the mixing time and baking temperature accounted for 6 min at 150 °C. Further, the amount of water must be 50% of dry ingredients weight, and the optimum proportion of raw banana powder to all-purpose wheat flour is 80:20, and amount of sugar added equals 40% of the dry ingredient weight.

The dough was prepared using raw banana powder and all-purpose wheat flour mixed with water and dissolved sugar that was added slowly into the mixing bowl, taking into account factor levels at room temperature, with mixing taking 6 min. The dough was formed into ice cream stick shapes by rolling it to a 3 mm thickness and then cutting the dough into standard ice cream stick shapes and sizes (width = 10 mm, length = 93 mm) by specific die-cut mold. After cutting, the dough was placed on baking sheets and put into the oven at 150 °C for a period of time that took into account the specified factor levels.

Texture test

Texture analysis was carried out after baking and storage at temperatures of about − 18 to − 23 °C. A texture analyzer (TA.XT plus, Stable Microsystems, Surrey, U.K.) with 3-point Bend Rig (HDP/3 PB) using 5 kg load cell was used for hardness and fracturability values under the following settings: Pre-test Speed: 2.0 mm/s, Test Speed: 3.0 mm/s, Post-test Speed: 10.0 mm/s, Return Distance: 5 mm, Trigger Type: Auto-15 g. The measurement was performed in triplicate on samples from each condition. The expected specified criteria of hardness and fracturability parameters relate to the breaking force of wooden ice cream sticks in the preliminary breaking tests which carried out on fifteen wooden ice cream sticks stored at about − 18 to − 23 °C by using the Mechanical force gauge (FB series) at 74.35 ± 10.2 N.

Water activity test

The water activities (aw) of the ice cream sticks were tested using a water activity meter (In-house method, AOAC 2019) to determine the microbial quality of the products for storage. Once the aw is below the minimum value at 0.6, all of microorganisms cannot grow (Taoukis and Richardson 2007).

Selecting the samples

The ice cream stick samples that came closest to meeting the specified criteria of average breaking forces (Fb) for wooden ice cream sticks and which did not exceed the non-microbial growth value of aw were considered usable, and were subjected to further sensory testing for consumer acceptance.

In addition, the appearance of ice cream sticks greatly affects their practicality. Therefore, considering appearance is one of the important matters. Moreover, there was a possibility that the ice cream sticks from raw banana could be eaten. The reported that the hardness value should not exceed the required crushing forces (Fc) of the chocolate bar at 529.5 ± 11.4 N (Schindler et al. 1998).

Sensory analysis of ice cream stick samples

After the samples were selected, the tests were conducted with 30 untrained applicants in a suitable place with adequate light and moisture. A 9-point hedonic scale (9 = Like extremely, 8 = Like very much, 7 = Like moderately, 6 = Like slightly, 5 = Neither like nor dislike, 4 = Dislike slightly, 3 = Dislike moderately, 2 = Dislike very much, 1 = Dislike extremely) was used to evaluate the product for color, odor, taste, texture (hardness) and overall acceptability (Kong et al. 2008).

Statistical analysis

All treatments of the experiment were carried out in 2 replicates. Tests of hardness, fracturability, and aw were conducted, and three-way analysis of variance (ANOVA) was used to determine the effects of factors with the statistical software SPSS Inc. version 25.0.

Result and discussion

Textural properties of ice cream sticks

After measuring the texture with a texture analyzer, it was found that the hardness and fracturability were the same in all samples because the samples all have a significant break at the first force intake due to for the application of hardness and fracturability criteria values from other research (Szczesniak et al. 1963). Therefore, the effect of fracturability can be discussed in terms of hardness for this study.

From the analysis of variance, raw banana powder proportion (RBPP), sugar added (SA), the interaction of raw banana powder proportion and sugar added (RBPP*SA) and interaction of sugar added and baking time (SA*BT) are parameters that can affect the hardness of an ice cream stick. As shown in Fig. 1a, increasing the SA has an increasing effect at a significant level (p < 0.05) on the hardness parameter in every level of RBPP. Belcourt and Labuza (2007) and Maache-Rezzoug et al. (1998) were confirmed in the result. The reason is that during storage after baking, the recrystallization of sugars can proceed, leading to increasing hardness of the products with more sugar. For RBPP, it can be observed that samples at 0 and 20% of SA have a significantly decreasing effect on hardness when RBPP increases; for 0% of SA, hardness was decreased from 19.445 ± 3.47, 15.654 ± 8.65 to 11.389 ± 1.78 N and for 20% of SA, hardness was decreased from 25.202 ± 4.10, 16.434 ± 5.54 to 16.332 ± 3.133 N. The role of gluten in all-purpose flour (APF) is to form an elastic web when mixed with water, which provides mesh structure of dough for gas retention and gives volume to the product (Wieser 2007; Kaushik et al. 2013). As the RBPP increases, gluten content decreases, thereby reducing the reticular structure in the dough. Consequently, the strength or hardness of the product after baking will decrease.

Fig. 1.

Fig. 1

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a RBPP*SA and b SA*BT interaction plot of hardness with 95% CI

However, an increase in RBPP did not always have a decreasing effect on the hardness parameter. At the 40% point of the SA plot, the average hardness value of the ice cream stick was similar at both 50 and 65% of RBPP, which are 31.487 ± 3.74 and 31.487 ± 2.19 respectively. For RBPP at 80%, average hardness increased to 38.527 ± 4.86 N. According to the effect of RBPP*SA interaction at a significant level (p < 0.05), sugar plays an important role in the texture of bakery products by competing with proteins in the dough, which prevents overdevelopment of gluten and slows down gelatinization (Varzakas et al. 2012). In addition to the amount of gluten, which decreases according to increase of RBPP, sufficient sugar added also reduces the gelatinization rate during baking, which means that the structure of dough will be denser and stronger.

For the SA*BT interaction shown in Fig. 1b, hardness values are pretty steady, even as BT increased in cases of 20 and 40% of SA while the 0% of SA case showed that the hardness was unstable with increasing BT, which decreased from 18.995 ± 6.73 to 10.989 ± 4.74 and increased back to 17.014 ± 3.85 within 5 min. It is possible that unevenness and cracking on the surface of no sugar-added samples caused the inconsistency of hardness values. Therefore, the appearance of products should be considered as well.

Water activity

With respect to aw, analysis of variances showed that raw banana proportion (RBPP) and sugar added (SA) had a significant effect on the aw parameter, while baking time (BT) had no significant effect (p < 0.05) for 40 to 50 min baking. The maximum average values were observed at the highest level of RBPP (80%) and the lowest level of SA (0%), while the minimum average value was observed at the lowest level of RBPP (50%) and the highest level of SA (40%).

As shown in Fig. 2a, increasing the RBPP has an increasing effect at a significant level (p < 0.05) on the aw from 0.050 ± 0.002, 0.099 ± 0.051 to 0.112 ± 0.062, which is supported by a previous study that reported that aw of green banana flour product was less than that of wheat flour (Cheok et al. 2018), whereas the amount of sugar added has a significant decreasing effect (p < 0.05) from 0.102 ± 0.067, 0.095 ± 0.055 to 0.064 ± 0.025. This decreasing trend is supported by Chen et al. (2002). However, none of the aw in the samples was over 0.6, which was mentioned in terms of solid food product quality; that is, none of the conditions of the experiment had any negative effects on the microbial quality of the product (Taoukis and Richardson 2007).

Fig. 2.

Fig. 2

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Average aw in different levels of a RBPP (%) and b SA (%) with 95% CI

Appearance of ice cream sticks

Based on the textural properties and aw analysis, BT has no effect, at a significant level (p < 0.5), on all responses. Therefore, only samples that took 40 min baking time will be considered, as it minimizes the cost of energy required. As shown in Fig. 3, adding sugar makes the sample surface less cracked and leads to a more brown color at the same level of RBPP and the difference can be clearly distinguished between the sample groups with sugar and without sugar. Most cookies or biscuit research has been done by baking with crystalline sugar added that can affect water retention: the resulting product has cracked surfaces. Adding dissolved sugar had different effects (Pareyt and Delcour 2008; Kissell et al. 1973). Since the smaller crystals dissolve preferentially in the dough, it may raise consistency on the surface of sticks after baking. Moreover, the reduction of the gelatinization rate from adding sugar that was described in the previous section contributed to the gradual swelling of the starch molecules, which provide a smooth texture, more volume, and reduced product bending.

Fig. 3.

Fig. 3

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Appearance of ice cream stick samples as affected by three difference level of SA at a 50%, b 65% and c 80% of RBPP

Sensory analysis

After the analysis of variance for all responses and consideration of appearance was complete, three conditions of samples—50, 65, and 80% RBPP at 40% SA and 40 min of BT—were selected for an acceptance test based on the conditions of hardness and aw. The samples are referred to as sample 1, sample 2 and sample 3, respectively. The sensory analysis (Table 2) shows that there was a good acceptance for the characteristics of color, odor, taste and texture (hardness), and that, overall the samples exceeded the minimum threshold of 5.0. In general, the panelist indicated that taste and overall score were better in the samples with lower proportions of raw banana powder, that is to say, those of 50% RBPP. It was noted that adding a larger proportion of raw banana powder produces a bitter taste which is displeasing to the taste and results in a significantly decrease in overall score for sample 2 and sample 3.

Table 2.

Sensory evaluation of ice cream sticks from raw banana powder

Samples Sensory score of panelists
Color Odor Taste Hardness Overall
Sample 1 7.27 ± 0.81a 7.90 ± 0.79a 7.77 ± 0.80c 6.37 ± 1.43a 8.00 ± 0.77c
Sample 2 7.30 ± 0.78a 8.23 ± 0.76a 6.93 ± 0.89b 6.43 ± 1.31a 7.00 ± 0.82b
Sample 3 7.53 ± 0.96a 7.93 ± 0.85a 5.37 ± 1.30a 6.33 ± 1.37a 5.97 ± 0.98a
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Different letter superscripts in the same column indicate statistically significant (P < 0.05). n = 30

Similar results to those found in this work were found by Wang et al. (2012) in fried cassava and fish cracker containing green banana flour substitutes at different levels. Moreover, Radünz et al. (2021) also performed sensory evaluation of green banana flour muffins and found good acceptability in terms of color, odor and flavor parameters.

Shelf life

The shelf life of the ice cream sticks was studied by holding tested after storing with ice cream in the package at the actual operating temperature at − 23 to − 18 °C in each selected condition for 15 samples. It was found that ice cream sticks from raw banana powder had an approximately maximum service life of 8 days before it could no longer hold the ice cream. The shorter product lifespan may be due to the rehydration ratio and water absorption capacity of product (Salimi et al. 2012), which compared to the wooden ice cream handles showed an indefinite lifespan. Therefore, further development should be studied on the moisture content and the additional method that could provide more holding ability for ice cream sticks from raw banana powder.

Conclusion

Edible ice cream sticks from raw banana powder can be an alternative product for traditional wooden stick substitution along with increased more sustainable material using trend. In conclusion, the most desirable materials proportion and conditions for the manufacture of ice cream sticks from raw banana powder are obtain with 50–80%, 40% of sugar added and 40 min of baking time at suitable temperature (150 °C) provided the good result and acceptability from consumer. In order to satisfy the primary goal of new product develop, the results of this work could be uses for designing raw banana powder ice cream stick production conditions. Meanwhile, studies for improving shelf life of the stick and statistical analysis of interaction between the stick and ice cream are needed.

Acknowledgements

Chulalongkorn University Language Institute (CULI) supported checking the grammar of the English writing of the original article. Scientific Instrument Center for standard and industry, Faculty of Science King Mongkut’s University of Technology Thonburi supported testing of texture analysis. Food Research and Testing Laboratory, Faculty of Science, Chulalongkorn University supported testing of water activity.

Authors’ contributions

Jittra Rukijkanpanich and Sippothai Srininrat designed and performed the experiments, discussed the results, and wrote this research paper.

Funding

This work was financially supported by the 90th anniversary of Chulalongkorn University Fund (Ratchadaphiseksomphot Endowment Fund).

Declarations

Conflict of interest

We confirm that all authors of the manuscript have no conflict of interest to declare.

Ethical approval

We confirm that we have read, understand and agreed to the submission guidelines, policies, and submission declaration of the Journal of of Food Science and Technology (JFST). We confirm that the manuscript is the authors’ original work and the manuscript has not received prior publication and is not under consideration for publication elsewhere.

Footnotes

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