Enhancing the dietary fibre in muffins with banana peel powder and evaluating its effect on physicochemical characteristics, textural quality and storage life

Enhancing the dietary fibre in muffins with banana peel powder and evaluating its effect on physicochemical characteristics, textural quality and storage life

Abstract Banana peel is rich in bioactive compounds and dietary fibre, making it a valuable biomass for nutraceutical and bakery applications. This study investigates the potential of substituting refined wheat flour (RWF) with banana peel powder (BPP) at levels of 2–8% to make a nutritionally healt...

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Bibliographic Details
Main Authors: Paramasivam Suresh Kumar, Magesh Kumar Birundha, Subramaniyan Pushpavalli, Rajendran Arthee, Thayumanavan Shuprajhaa, Goraksha C. Wakchaure
Format: Article
Language:English
Published: Springer 2025-07-01
Series:Discover Food
Subjects:
Antioxidants
Baking
Dietary fibre
Smart foods
Premix
Composite flour
Online Access:https://doi.org/10.1007/s44187-025-00544-x
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https://doi.org/10.1007/s44187-025-00544-x

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