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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