ACS Publications. Most Trusted. Most Cited. Most Read
My Activity
CONTENT TYPES

Figure 1Loading Img

Effect of the Addition of Banana Peel Flour on the Shelf Life and Antioxidant Properties of Cookies

  • Asima Shafi
    Asima Shafi
    Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pradesh 202002, India
    More by Asima Shafi
  • Faizan Ahmad*
    Faizan Ahmad
    Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pradesh 202002, India
    *Email: [email protected]
    More by Faizan Ahmad
  • , and 
  • Zahra H. Mohammad
    Zahra H. Mohammad
    Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas 77204-3028, United States
Cite this: ACS Food Sci. Technol. 2022, 2, 8, 1355–1363
Publication Date (Web):July 21, 2022
https://doi.org/10.1021/acsfoodscitech.2c00159
Copyright © 2022 American Chemical Society

    Article Views

    1501

    Altmetric

    -

    Citations

    LEARN ABOUT THESE METRICS
    Other access options

    Abstract

    Abstract Image

    This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were prepared by substituting 7.5, 10, 12.5, and 15% of superfine wheat flour with BPF and compared to control samples (with no BPF). The results showed significant differences in the moisture, protein, crude fat, and ash contents of 3.9–7.5, 1.75–8.75, 12.3–25.9, and 1.3–2.00 g/100 g, respectively. The highest moisture and ash contents were recorded in cookies with 15% BPF, while the highest protein and crude fat contents were recorded in control cookies. Physical characteristics such as the weight, diameter, thickness, and spread ratio were found to be 8.87–12.49 g, 4.067–4.167 cm, 0.4–1.13 cm, and 3.683–10.587, respectively. The hardness of cookies was increased significantly with the increasing proportion of BPF in cookies at a range of 15.84–25.55 N. However, the hardness of the cookies decreased with storage. Color range values, L*, a*, and b*, of the cookies were found to be 38.85–52.81, 6.74–8.12, and 16.09–21.52, respectively, with the higher L*, a*, and b* values for control cookies. However, these values changed during storage. Moreover, antioxidant properties significantly increased in cookies with the substitution of BPF, where the total phenolic content, DPPH, and lipid peroxidation were found to be in the range of 0.282–0.921 mg GAE/g, 47.761–70.298, and 36.74–71.84%, respectively, and some values decreased during storage. The results showed that cookies enriched with BPF were obtained with improved antioxidant properties and total phenolic content without altering their physical and nutritional properties and also fathomed the favorable acceptance.

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. You can change your affiliated institution below.

    Cited By

    This article is cited by 3 publications.

    1. Yuqian Zhou, Bushra Huma, Zhongxin Tan. High-Value Utilization of Polyphenol Aromatic Antimicrobial Agents Extracted from Pineapple Peel Waste. ACS Food Science & Technology 2023, 3 (5) , 858-865. https://doi.org/10.1021/acsfoodscitech.3c00048
    2. Coralia Osorio, (Deputy Editor)Thomas Hofmann (Editor in Chief). Toward an Equilibrium: Zero Hunger and Food Safety as Targets. ACS Food Science & Technology 2023, 3 (1) , 1-2. https://doi.org/10.1021/acsfoodscitech.2c00432
    3. Jasmina Mitrevski, Nebojša Đ. Pantelić, Margarita S. Dodevska, Jovana S. Kojić, Jelena J. Vulić, Snežana Zlatanović, Stanislava Gorjanović, Jovanka Laličić-Petronijević, Sonja Marjanović, Vesna V. Antić. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. Foods 2023, 12 (2) , 322. https://doi.org/10.3390/foods12020322

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect