IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES | ||||
| Zagazig Journal of Agricultural Research | ||||
| Volume 50, Issue 4, July and August 2023, Page 515-528 PDF (666.27 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2023.322980 | ||||
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| Authors | ||||
Mariam Magdy  ; Sohir M.E. Elsaeidy; M.N. El-Nemr
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| 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. | ||||
| Keywords | ||||
| Banana peel; Musa sp; alcohol insoluble fraction; dietary fiber; cookies; functional properties | ||||
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