Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties

Abstract

PurposeThe present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.Design/methodology/approachUltra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.FindingsHighest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.Practical implicationsSensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.Originality/valuePresent global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

Supplementation of banana peel powder for the development of functional broiler nuggets

“…The taste was perceived as less in the control sample due to the presence of starch which provides a blunt flavor and hard texture. The scoring of sensory evaluation agrees with the findings of Chappalwar et al (2021) and Zaini, Sintang & Pindi (2020b) who reported similar effects of banana peel powder and flour on organoleptic characteristics of chicken patties. Contradictory results were reported by another research performed by Zaini, Sintang & Pindi (2020b) in which banana peel powder was used to improve the sensorial characteristics of chicken sausages but results depicted that addition of banana peel powder in concentrations of >2% decreased the organoleptic perception of sausage samples.…”

“…The ash content improved significantly for nuggets as banana peel powder is a rich source of minerals. Chappalwar et al (2021) prepared chicken patties by the incorporation of banana peel flour and observed a similar effect on the ash content of the product. In another study it was reported that banana peel powder was used to improve the fibre content of waffle cones and results depicted a significant increase in the fibre content of prepared sample ( Zanariah, Zaleqha & Lisnurjannah, 2019 ).…”

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

“…Addition of BPP results in an increase in the dietary fiber, water holding capacity and cooking yield of sausages with a decrease in their fat content (Mohd Zaini et al, 2022). Inclusion of BPP to develop very low‐fat chicken patties significantly increased moisture, ash content, and cooking yield along with the reduction in the emulsion stability, pH, water activity, fat, and cholesterol level compared to the control sample (Chappalwar et al, 2021). Additionally, chicken sausage incorporated with two different varieties of BP flours reported Saba BP flour to have poorer water, oil retention capacity and better swelling ability than Berangan BP flour.…”