Sensory Evaluation, Physico-Chemical Characteristics and Antioxidant Capacity of Biscuits Incorporated with Dry Banana Peel Powder

Abstract

In this study an effort was made to incorporate banana peel powder in biscuits formula. Control biscuit (100:00) and experimental biscuits with varying levels of banana peel powder (BPP) were prepared using standard method. The biscuits were studied for their sensory, physical, textural and color characteristics as well as nutritional value. The highest overall acceptability score was observed in control biscuits which showed a significant difference (p≤0.05) with experimental biscuits III (20 gm BPP), experimental biscuits I (10 gm BPP), and experimental biscuits II (15 gm BPP). The highest height was observed in control biscuit which was found to be significantly higher (p≤0.05) than the experimental III. The weight of the experimental biscuits III was less than the experimental biscuits II, control biscuits and experimental biscuits I. The highest spread ratio was observed in experimental biscuits III which was found to be non-significantly higher (p≤0.05) than all other biscuits. The highest hardness was observed in experimental biscuits I which was found to be non-significantly higher (p≤0.05) than experimental biscuits III, experimental biscuits II, and control biscuits. The highest deformation at hardness was observed in control biscuits which was found to be significantly higher (p≤0.05) than the experimental biscuits. The control biscuits possessed lowest fracturability which was found to be significantly lower (p≤0.05) than the experimental biscuits. The highest L* and b* value was observed in control biscuits which was found to be significantly higher (p≤0.05) than experimental biscuits III, II and I. The highest a* value was observed in experimental biscuits I. Addition of 15 gm of BPP significantly increased (p≤0.05) the total phenolic values as compared to the other samples. The lowest flavonoid content was observed in control biscuits, which was found to be significantly lower than (p≤0.05) experimental biscuits I, II and III. The FRAP was high in control biscuits compared to the experimental biscuits. The highest DPPH RSA and ABTS RSA were observed in experimental biscuits III which was found to be significantly higher than (p≤0.05) experimental biscuits II and control biscuits.

Keywords: Banana peel powder, sensory, antioxidant, control, experiment

Cite this Article
Revati Shah, Drashti Shah, V.H. Patel, Neeta R. Dave. Sensory Evaluation, Physico-Chemical Characteristics and Antioxidant Capacity of Biscuits Incorporated with Dry Banana Peel Powder. Research & Reviews: A Journal of Life Sciences. 2019; 9(2): 109-116p.