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Current Journal of Applied Science and Technology, ISSN: 2457-1024; 2231-0843 (old),Vol.: 32, Issue.: 2

Original-research-article

Formulation and Standardisation of Banana Peel Extracted Insoluble Dietary Fibre Based Buns

 

Nidhi Budhalakoti1*

1Centre of Innovative and Applied Bioprocessing, Sector-81 (Knowledge City), PO Manauli, S.A.S Nagar, Mohali-140306, Punjab, India.

Article Information

Editor(s):

(1) Dr. Teresa De Pilli, Assistant Professor, Department of Science of Agriculture of Food of Environment (SAFE), University of Foggia, Via Napoli, Italy.

Reviewers:

(1) T. Pullaiah, Sri Krrrishnadevaraya University, India.

(2) Daniela Benedec, University of Medicine and Pharmacy Cluj-Napoca, Romania.

Complete Peer review History: http://www.sciencedomain.org/review-history/28111

Abstracts

Banana peels are the waste products of banana industries which can be the cause of environmental pollution if not utilized properly. These peels are generally used as cattle feed; there utilization in human diet is not studied much. It is a rich source of dietary fibre which is considered to be beneficial in protection against several diseases. It is also rich in other nutrients such as proteins, fats etc. Keeping in view with the importance of dietary fibres in diet, in the present study efforts were made to extract banana peel insoluble dietary fibres and incorporate them into an edible bakery product i.e. buns. Nutritional profile of both the banana peels and the fibres was evaluated. Banana peel insoluble dietary fibres were found to be rich in various nutrients including antioxidants. Buns prepared from the extracted insoluble dietary fibres were subjected to texture analysis. Process of preparing the buns was optimized and further put into testing. Fibres were incorporated up to 40%. Buns containing up to 10% fibres were found to be more palatable and texturally acceptable.

Keywords :

Banana peels; banana peel insoluble dietary fibre; nutritional profile; buns; texture analysis.

Full Article - PDF    Page 1-9

DOI : 10.9734/CJAST/2019/45832

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