Valorization and characterization of red banana (Musa acuminata) peel powder for the development of functional cookies

Food and Humanity Pub Date : 2025-06-20 DOI:10.1016/j.foohum.2025.100683

S. Mithul Aravind , R.K.S. Mattshe , P. Prasanna , S. Prasaanth Saran , D. Dharanesh , S. Rohit Kumar , Anand Kishore

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Abstract

Red banana peel (RBP) is rich in fibre and various bioactive compounds, yet they are wasted. The current study aims to use RBP to formulate healthy cookies to address by-product utilization. This study investigates the RBP powder (RBPP) at varying concentrations (5–20%) in cookies, comparing its impact on product quality and nutritional characteristics with conventional cookies. The study includes the analyses of proximate conformation, functional, physical, and antioxidant properties, phenolic content, and qualitative phytochemical screening. The results are intriguing, with differing concentrations in the overall analyses. Proximate composition revealed that increasing RBPP composition increased the contents of fibre, fat, and ash. The phenolic content rose to 48 mg/g GAE, thus describing the significant variations between those supplied from RBP and conventional cookies. The diameter and color intensity of the cookies increased with the addition of RBPP. Additionally, the cookie hardness improved noticeably (from 3.67 to 5.43 kg), which added to their crisp and firm bite. The overall color attributes were altered significantly. The sensory evaluation, based on a 7-scale Hedonic rating, concluded that the 5% (6.78) and 10% (6.61) RBPP were accepted better than 20% (4.85) RBPP-based cookies among most panelists. Thus, RBPP has the potential for interesting industrial applications in producing crispy, aesthetically pleasing, and nutritionally enhanced cookies.

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用于功能性饼干开发的红香蕉果皮粉的评价与表征

红香蕉皮（RBP）富含纤维和各种生物活性化合物，但它们被浪费了。目前的研究旨在利用RBP来制定健康饼干，以解决副产品的利用问题。本研究研究了不同浓度（5-20%）的RBP粉（RBPP）在饼干中的应用，比较了其对产品质量和营养特性的影响。该研究包括对其近似构象、功能、物理和抗氧化性能、酚含量和定性植物化学筛选的分析。结果很有趣，在整体分析中浓度不同。近似组成表明，RBPP组成的增加增加了纤维、脂肪和灰分的含量。酚含量上升到48 mg/g GAE，从而描述了RBP和传统饼干之间的显著差异。RBPP的加入使饼干的直径和颜色强度增大。此外，饼干的硬度明显提高（从3.67到5.43 kg），这增加了饼干的脆和坚固。整体颜色属性发生了显著变化。感官评估，基于7级的享乐评级，得出结论，5%（6.78）和10%（6.61）的RBPP比20%（4.85）的RBPP饼干在大多数小组成员中被接受得更好。因此，RBPP在生产酥脆、美观、营养丰富的饼干方面具有有趣的工业应用潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food and Humanity

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