Impact of fiber-rich fraction of banana peels as dietary fiber source for production of fiber-enriched cookies [electronic resource]

Includes bibliographic reference

Interest in dietary fiber as a functional ingredient is steadily increasing especially
those that come from manufacturing waste. The present study aimed to investigate the effects of the
addition of alcohol-insoluble fraction from banana peels (AIF-BP) at different particle sizes (PS)on
cookies. AIF-BP was characterized by higher content of dietary fiber as well as its Water holding
capacity (WHC) and Oil holding capacity (OHC) in respect of its PS. As portion of AIF-BP and PS
increased farinograph parameters of water absorption (WA), dough development time (DDT) and
dough weakening (DW) increased but had inverse effect on dough stability (DST). Fiber-enriched
cookies (FEC) with lower spread ration and higher hardness were companied with the increment in
AIF-BP at higher PS. All the sensory attributes of experimental and control FEC were acceptable.
Key words: Banana peel, Musa sp., alcohol insoluble fraction, dietary fiber, cookies, functional properties.

Summary in Arabic