Abstract
This study focused on the utilisation of banana peel flour (BPF) as a potential substitute for wheat flour in buns, addressing both agriculture waste reduction and enhanced bun nutritional value. The widespread cultivation of bananas results in surplus by-products, particularly discarded peels, contributing to organic waste accumulation. Given the recognition of valuable compounds within banana peels and concerns surrounding wheat consumption, investigating BPF's feasibility as an alternative flour is paramount. The specific aims encompass assessing BPF's physicochemical attributes relative to wheat flour and evaluating sensory and physicochemical characteristics of BPF-incorporated buns compared to conventional wheat flour buns. Analysis of BPF revealed reduced moisture and water activity, and increased ash, minerals, crude fibre, and total soluble solids compared to wheat flour. The intensified red-yellow hues in BPF, attributed to the Maillard browning reaction, signify potential sensorial alterations. Upon substitution, bun hardness, gumminess, chewiness, mineral content, and crude fibre increased, while L* and b* values declined in both crumb and crust. The incorporation of 5% BPF had a milder impact on overall bun acceptance than a 10% substitution level. This gradual integration of BPF suggests a plausible way to replace wheat flour, effectively addressing waste reduction, enhancing environmental sustainability, and bolstering nutritional composition. Future research could delve into exploring the antioxidant and antimicrobial properties of BPF, unlocking innovative possibilities for utilising agricultural by-products, thereby advancing sustainable and nutritionally enriched food production.
Published Version
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