Physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from three different traditional varieties

Abstract

To analyze the physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from Karpuravalli (ABB), Monthan (ABB) and Nendran (AAB) varieties. Methodology: Matured banana bunches were harvested from ICAR - NRCB farm followed by separation of peel and pulp manually. The peels were cut into small pieces and soaked in 0.05% potassium metabisulfite for 15 min to prevent browning. They were dried in a hot air oven (55 ± 2°C), and converted into powder using an attrition mill. The cookies were prepared according to the AACC (2000) method 10-54.01 with minor modifications. The developed cookies were analyzed for their physical, proximate . chemical composition viz., moisture, colour, total carbohydrate, total starch, total sugar, fat, fiber, ash, protein, total phenols, flavonoids and minerals. Results: Addition of banana peel powder in the cookies significantly improved the nutritional properties by altering its fiber content from 1.02% to 2.98% and decreasing the fat content by 19.95 to 22.23%. It also decreased the hardness of the cookies. The sensory results revealed that the banana peel flour incorporated cookies also scored equal to that of control cookies. Interpretation: Banana peel has potential component for improving the nutritional characteristics of cookies and to make functional foods.