Production and quality evaluation of corn crackers fortified with freeze-dried banana peel and pulp

Abstract

Cracker snacks have a high potential to enhance nutritional value. crackers made from corn flour fortified with different ratios of freeze-dried banana peel (FDB-peel) or freeze-dried banana pulp (FDB-pulp) or FDB-peel and FDB Pulp. FDB-peel, FDB Pulp, and crackers were analyzed for proximate analysis, vitamins, minerals, sensory evaluation, antioxidant activity, total phenol, HPLC analysis of phenolic compounds, texture analysis, storage stability of crackers, and prevention of rancidity. The highest protein, dietary fiber, and vitamin C are presented in FDB-Peel which is rich in potassium and calcium. Ferulic acid and Sinapic dominated the phenolic profile of the FDB pulp and peel. Crackers sample (F5) which contained 50 % corn flour 25 % FDB-pulp and 25 % FDB-peel showed a significant increase in dietary fiber. The sensory evaluation of F3 which contained 80 % corn flour and 20 % FDB-pulp had a high score of overall acceptability. The total phenolic and antioxidants were increased with the addition of FDB peel and pulp powder in crackers. The peroxide and acid value in crackers was low compared to the control. The FDB-pulp and FDB-peel products contain a great deal of nutritional properties and hence have potential utility for use as functional ingredients in food product development.