Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

Abstract

This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were prepared by substituting 7.5, 10, 12.5, and 15% of superfine wheat flour with BPF and compared to control samples (with no BPF). The results showed significant differences in the moisture, protein, crude fat, and ash contents of 3.9–7.5, 1.75–8.75, 12.3–25.9, and 1.3–2.00 g/100 g, respectively. The highest moisture and ash contents were recorded in cookies with 15% BPF, while the highest protein and crude fat contents were recorded in control cookies. Physical characteristics such as the weight, diameter, thickness, and spread ratio were found to be 8.87–12.49 g, 4.067–4.167 cm, 0.4–1.13 cm, and 3.683–10.587, respectively. The hardness of cookies was increased significantly with the increasing proportion of BPF in cookies at a range of 15.84–25.55 N. However, the hardness of the cookies decreased with storage. Color range values, L*, a*, and b*, of the cookies were found to be 38.85–52.81, 6.74–8.12, and 16.09–21.52, respectively, with the higher L*, a*, and b* values for control cookies. However, these values changed during storage. Moreover, antioxidant properties significantly increased in cookies with the substitution of BPF, where the total phenolic content, DPPH, and lipid peroxidation were found to be in the range of 0.282–0.921 mg GAE/g, 47.761–70.298, and 36.74–71.84%, respectively, and some values decreased during storage. The results showed that cookies enriched with BPF were obtained with improved antioxidant properties and total phenolic content without altering their physical and nutritional properties and also fathomed the favorable acceptance.

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

“…Other researchers [ 82 ] observed the effect of enriching cookies with banana peel flour (through the substitution of 7.5, 10, 12.5, and 15% of wheat flour) on the nutritional and antioxidant properties. Banana peels comprise approximately 30–40% of the weight of the fruit.…”

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

“…Moreover, Arun et al (2015), in their study revealed cookies to be a rich source of total dietary fiber after supplementation with BP flour. Shafi et al (2022) reported that the increase in concertation of BP flour in cookies also increased their hardness and antioxidant activities. The DPPH, total phenolic content and lipid peroxidation were reported in the values of 47.761-70.298, 0.282-0.921 mg GAE/g and 36.74%-71.84% respectively and these values may reduce during storage period.…”

High-Value Utilization of Polyphenol Aromatic Antimicrobial Agents Extracted from Pineapple Peel Waste

“…With the increasing concern for environmental protection around the world, the search for naturally occurring, non-toxic, and sustainable antimicrobial agents has assumed greater importance. Natural substances called polyphenols derived from plants such as green tea, fruits, vegetables, and tree bark have significant antibacterial, antioxidant, and anticancer properties. , The extraction procedure of polyphenols is easy to use, environmentally friendly, and may safely be reintroduced into the ecosystem thereafter . It closely resembles the idea of sustainable green development. , Plant polyphenols already have a substantial impact on the food and healthcare sectors.…”