A REVIEW ON PRODUCT DEVELOPMENT THROUGH PULP AND PEEL OF BANANA

Abstract

Banana is the most important tropical fruit belongs to the family Musaceae, genus Musa. They are native to tropical Indo-Malaysia and Australia. It is herbaceous plant and grown in wide range of environment. 107 countries are growing bananas. 40% of the fresh weight of the banana is represented by its peel.18.33% of the fruit was peel part which are of waste product. Banana peel consists of phenolic constitutes. Banana is a fine source of dietary fibre, proteins, essential amino acids, polyphenols, carotenoids, potassium and polyunsaturated fatty acids. Lipid oxidation in the food products was prevented by antioxidative property of polyphenols which causes randidity in food products. Peel and pulp of banana were used for the evolution of products like bread, cakes, noodles flour, gluten free products etc. extracts of banana peel would be functional l to conflict free radical. moderated illness. Antioxidant property of polyphenols also help in preventing off flavour, which show reduction of shelfing and nutritive value of food. Keywords: Ethanol, xylitol, peel flour, gluten.