Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat bread

Abstract

Effect of banana peel powder (BPP) on the bioactive constituents and micro structural quality of cha- patti was evaluated. Chapatti dough prepared from 5, 10, 15 and 20 % BPP was examined for dough stickiness, dough strength, dough kneading and rollability. With increased level of BPP, there was an increase in subjective score in kneading and rollability of chapatti. Dough stickiness was increased while increased dough strength was observed with increased level of BPP. Chapatti incorporated with BPP showed total phenolic content and flavonoid content significantly higher than the control. Chapatti incorporated with 20 % BPP showed DPPH rad- ical scavenging activity up to 68.3 %. The tear force of chapatti prepared from dough added with 5, 10, 15 and 20 % BPP was 414, 404, 393, 356.2 g which was lower than that of control (449 g). The microstructure of chapatti prepared from dough added with 15 % BPP was uniform with solubilised starch granules while in the control starch granules were overlapping on one another to form aggre- gation. The X-ray diffraction pattern for chapatti incorpo- rated with 15 % BPP showed V-type pattern. Chapatti's prepared from BPP had softer chapatti and better pliability.