Valorisation of banana peel and mango peel as functional ingredients in baked products: a review

Abstract

SummaryThe baking industry is greatly interested in incorporating banana peel and mango peel into a broader spectrum of baked goods. This review delves into the innovative utilisation of banana and mango peels in various baked products, specifically focusing on biscuits, cookies, cakes, and cake doughnuts. Incorporating banana peel in baked goods has gained attention for its potential to enhance flavour, texture, and nutritional value. Similarly, mango peel has been explored for its unique properties and potential contributions to baked items. This review emphasises the health benefits of banana and mango peels, including antioxidants, fibre, and other nutritional advantages that help prevent diseases and promote overall well‐being. Limited scientific studies may explore using banana peel and mango peel specifically as functional ingredients in baked products. This review highlights the utilisation of banana peel and mango peel in baked products, focusing on their influence on product quality, sensory characteristics, and potential health benefits. It presents a sustainable and innovative approach to creating healthier, more flavourful baked products.