Banana peel flour as a functional ingredient in high-fiber pasta: effects on nutritional composition and sensory acceptance

Abstract

Banana peel, a by-product of banana processing, is rich in dietary fiber and phenolic compounds with antioxidant activities. However, the use of banana peel in food formulation remains limited. This study investigated the possibility of using banana peel powder (BPP) as a functional ingredient to partially replace semolina in a pasta recipe, with the aim of improving health benefits while maintaining acceptable textural and sensory qualities. Four samples of dried BPP originating from Gros Michel, Pisang Awak, Pisang Ambon and Lady Finger cultivars were compared for their chemical composition, antioxidant activities, instrumental color, and water-holding capacity. The peel of the Gros Michel banana cultivar was selected due to its high dietary fiber and phenolic contents, and bright yellow color. Durum wheat semolina was then substituted with BPP at 0, 10, 15, 20 and 25% to produce high-fiber pasta. The resulting pasta samples were evaluated for their approximate composition, antioxidant activities, cooking and textural properties, instrumental color and overall consumer acceptability. Increasing the BPP ratio resulted in significant improvement in dietary fiber and phenolic contents and antioxidant capacities. However, the use of BPP had a negative impact on cooking performance, textural attributes and sensory scores. At 15% banana peel powder level, the dietary fiber and phenolic contents of the product were 8.2±0.1 g/100 g db and 510±0.1 mg gallic acid equivalent/100 g db, respectively, which were much greater than those of the control pasta, while its sensory score was acceptable. These findings suggest that BPP is a potential fiber and antioxidant ingredient for pasta fortification.