Potential use of banana peel (Musa cavendish) as ingredient for pasta and bakery products

Segura-Badilla, Orietta; Ashuin, Kammar-García; Jeyne, Mosso-Vázquez; Avila-Sosa, Raúl; Carlos, Ochoa-Velasco; Hernández‐Carranza, Paola; Navarro-Cruz, Addí Rhode

doi:10.1016/j.heliyon.2022.e11044

Cited by 22 publications

(12 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Parameters from proximate analysis in the present study did not change for both bakery products evaluated when banana peels were added (Table 2). Segura-Badilla et al . (2022) observed that adding 11.1% banana peel flour (percentage in relation to wheat flour) to bread paste and biscuits affected only the fat content of the products, which did not affect moisture and protein content.…”

Section: Discussionmentioning

confidence: 99%

“…Cakes enhance volume in the oven due to baking powder's chemical reaction and the growth of panettones during fermentation due to yeast activity. It has been reported that adding 11% fiber enhances yeast growth during dough fermentation, which can improve the height of the loaf (Segura-Badilla et al ., 2022).…”

Section: Discussionmentioning

confidence: 99%

“…Products added of banana peel have been reported to become darker and have been reported previously (Carvalho and Conti-Silva, 2018; Soto-Maldonado et al ., 2018; Segura-Badilla et al ., 2022). Banana peel powder is subject to several oxidation factors that lead to the creation of dark compounds, which can be attributed to food.…”

Section: Discussionmentioning

confidence: 99%

“…Banana peel powder is subject to several oxidation factors that lead to the creation of dark compounds, which can be attributed to food. Segura-Badilla et al . (2022) limited the level of substitution to 11% of banana peel for pasta formulation because of the darkness of the product, which the authors claimed to present a color similar to that of integral pasta.…”

Section: Discussionmentioning

confidence: 99%

“…Results of the present work showed that acceptance of cakes and panettones, with or without banana peel, presented good average acceptance, varying from 7.0 to 7.8, which in the 9-point scale means that consumers ranged from slightly liked to liked very much. Similar results were found for cereal bars, breads, pasta, biscuits, chicken sausages and fish patties (Carvalho and Conti-Silva, 2018; Zaini et al ., 2019, 2020; Segura-Badilla et al ., 2022), indicating that the addition of banana peel to the formulation is possible. The banana peel in cakes did not affect acceptance or panettone with banana peel ( p > 0.05), but it did reduce the acceptance of panettones without banana peel ( p < 0.05).…”

Section: Discussionmentioning

confidence: 99%

See 4 more Smart Citations

Consumers' sensory perception and technological properties of whole foods utilization in bakery products: a case of study of banana peel

Maschio,

Stoll,

Padilha

et al. 2023

BFJ

View full text Add to dashboard Cite

PurposeThe objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product.Design/methodology/approachBakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured.FindingsThe acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products.Originality/valueBanana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%