National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Bananas are consumed globally in larger quantities where the peel contributes for about one third of the fruit weight, is often discarded as waste. This by-product is rich in functional compounds, dietary fiber compared to pulp. In this study Mysore AAB banana peel flour (BPF) generally called poovan was used for the development of brownie. Six formulations were developed: 1. 100% wheat flour (Control), 2. 10% peel flour with 90% wheat flour (F1), 3. 20% peel flour with 80% wheat flour (F2), 4. 30% peel flour with 70% wheat flour (F3), 5. 40% peel flour with 60% wheat flour (F4) and 6. 50% peel flour with 50% wheat flour (F5). F1 and F2 have greater yield compared to other formulations and also lower loss occurred during baking. Besides, brownies supplemented with peel flour have enriched with nutrients and the sensory attributes of brownies were significantly different from the control when the peel flour rate increased. Both formulations scored higher in all attributes like flavor, mouth feel, after taste and overall acceptability. Therefore, addition of peel flour has an impact on the physical, chemical and sensory attributes of the products.
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