Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

Abstract

This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were prepared by substituting 7.5, 10, 12.5, and 15% of superfine wheat flour with BPF and compared to control samples (with no BPF). The results showed significant differences in the moisture, protein, crude fat, and ash contents of 3.9–7.5, 1.75–8.75, 12.3–25.9, and 1.3–2.00 g/100 g, respectively. The highest moisture and ash contents were recorded in cookies with 15% BPF, while the highest protein and crude fat contents were recorded in control cookies. Physical characteristics such as the weight, diameter, thickness, and spread ratio were found to be 8.87–12.49 g, 4.067–4.167 cm, 0.4–1.13 cm, and 3.683–10.587, respectively. The hardness of cookies was increased significantly with the increasing proportion of BPF in cookies at a range of 15.84–25.55 N. However, the hardness of the cookies decreased with storage. Color range values, L*, a*, and b*, of the cookies were found to be 38.85–52.81, 6.74–8.12, and 16.09–21.52, respectively, with the higher L*, a*, and b* values for control cookies. However, these values changed during storage. Moreover, antioxidant properties significantly increased in cookies with the substitution of BPF, where the total phenolic content, DPPH, and lipid peroxidation were found to be in the range of 0.282–0.921 mg GAE/g, 47.761–70.298, and 36.74–71.84%, respectively, and some values decreased during storage. The results showed that cookies enriched with BPF were obtained with improved antioxidant properties and total phenolic content without altering their physical and nutritional properties and also fathomed the favorable acceptance.