Impact of Fiber-Rich Fraction of Banana Peels as Dietary Fiber Source for Production of Fiber-Enriched Cookies
Mariam Magdy,
Sohir Elsaeidy,
M.N. El-Nemr
Abstract:Interest in dietary fiber as a functional ingredient is steadily increasing especially those that come from manufacturing waste. The present study aimed to investigate the effects of the addition of alcohol-insoluble fraction from banana peels (AIF-BP) at different particle sizes (PS)on cookies. AIF-BP was characterized by higher content of dietary fiber as well as its Water holding capacity (WHC) and Oil holding capacity (OHC) in respect of its PS. As portion of AIF-BP and PS increased farinograph parameters … Show more
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