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

Abstract

Aim: 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 ± 20C), 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. Key words: Banana peel powder, Bioactive compounds, Cookies, Nutrition