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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00544-x |
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| Summary: | 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 healthy muffin. The substitution with BPP significantly influenced the properties of the premix, batter, and muffins. Higher substitution levels (8%) negatively impacted the compressibility and flow properties of the premix. Light microscopy of batter revealed that different levels of RWF replacement altered cell size and numbers. SEM images showed a coarser, more irregular crumb structure in the muffins due to dietary fibre. Substitution levels of 4–8% reduced gluten content and increased dietary fibre without affecting the gluten-polysaccharide matrix, which is crucial for muffin structure and sensory attributes. A 4% addition of BPP increased total phenolics and flavonoids by 20–30%, with enhanced antioxidant activity. Storage studies demonstrated that BPP extended the muffin’s shelf life to 9 days, acted as a natural preservative compared to the 5-day shelf life for the control, while maintaining textural attributes like firmness, springiness, and chewiness. A weighed quantitative descriptive analysis (WQDA) revealed that appearance, colour, and texture were prioritized over aftertaste and bitterness in consumer preference. In conclusion, a 4% replacement of RWF with BPP resulted in muffins with improved sensory appeal and nutritional benefits, including reduced fat, lower gluten, and enhanced dietary fibre. |
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| ISSN: | 2731-4286 |