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<p>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.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月18日

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  • Paramasivam Suresh Kumar,
  • Magesh Kumar Birundha,
  • Subramaniyan Pushpavalli,
  • Rajendran Arthee,
  • Thayumanavan Shuprajhaa,
  • Goraksha C. Wakchaure

摘要

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.