Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber

Abstract

The aim of this study was to evaluate the effect of two different concentrations of banana peels BP (5% and 10%) as a partial replacement for wheat flour on physicochemical and sensory properties of Egyptian balady flat bread. The peel powder (0.50mm size) from banana was prepared from their dried peel. The bread was prepared by replacing 5% and 10% of wheat flour with a banana peel. The bread prepared was designated as B1 and B2 respectively. They were tested for moisture, ash, protein, fat, crude fiber as per the standard methods. The physicochemical and sensory parameters of these two test bread were compared with a control bread 100% wheat flour designated as B0. Results showed that BP flour was owing 11.20% crude fiber which is higher than the wheat flour 1.21%. Also, BP flour has high potassium, calcium, sodium, iron and manganese compared with wheat flour. The protein and fiber content of B2 and B1 bread were higher (12.52% and 11.79% protein and 2.18% and 1.97% fiber) as compared to the control bread (10.79 protein and 1.42% fiber). B1 and B2 had the highest K, Na, Ca, Fe, Mg and Zn content compared with control bread. The water holding capacity (WHC) and oil holding capacity (OHC) of bread with BP flour were higher as compared to the bread control. The bread prepared by replacing 5% and 10% of BP (B2) is found to be sensorially acceptable. Our results showed that the nutritionally and sensory accepted bread can be prepared by replacing at most 10% of flour.