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Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties

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Abstract

The food product industry is increasingly looking for foods with nutritional properties that can provide health benefits. Additionally, a challenge for the food industry is the use of all raw materials. For these reasons, banana peel that is a raw material from Banana (Musa spp.) fruit emerges as potential for new food product development. Here, we developed powder blends using a lyophilization process for the preparation of flour to potential use in cookies, bread, and pasta products. Three formulations were designed; the main difference in the formulations was the use of banana peel concentration. Our results showed that blends produced with banana peel presented physical–chemical properties considered suitable for use in food industry. Moreover, the evaluated morphological parameters reveal the properties of the powders. The blends formulated with banana peel have more antioxidant properties, showing that the banana peel may be an attractive option to generate powders with high antioxidant properties.

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Funding

This work was supported by CAPES and the National Council for Scientific and Technological Development—CNPq (Grant number: 307060/2017-9—Ana Paula Trindade Rocha).

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Authors and Affiliations

  1. Programa de Pós-Graduação em Engenharia Agrícola, UFCG, Campina Grande, PB, Brazil

    Ana Nery Alves Martins, Jorge Jacó Alves Martins & Ana Paula Trindade Rocha

  2. Unidade Acadêmica de Engenharia de Alimentos, Universidade Federal de Campina Grande – UFCG, Av. Aprigio Veloso 882, Campina Grande, Paraíba, 58429-200, Brazil

    Matheus Augusto de Bittencourt Pasquali & Ana Paula Trindade Rocha

  3. Departamento de Ciências Naturales y Exactas, CUC, Barranquilla, Colombia

    Carlos Eduardo Schnorr

  4. Unidade Acadêmica de Engenharia Química, UFCG, Campina Grande, PB, Brazil

    Gilmar Trindade de Araújo

  5. Programa de Pós-Graduação em Engenharia de Alimentos, UFCG, Campina Grande, PB, Brazil

    Matheus Augusto de Bittencourt Pasquali, Gilmar Trindade de Araújo & Ana Paula Trindade Rocha

Authors
  1. Ana Nery Alves Martins
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  2. Matheus Augusto de Bittencourt Pasquali
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  3. Carlos Eduardo Schnorr
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  4. Jorge Jacó Alves Martins
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  5. Gilmar Trindade de Araújo
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  6. Ana Paula Trindade Rocha
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Correspondence to Matheus Augusto de Bittencourt Pasquali.

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Martins, A.N.A., Pasquali, M.A.B., Schnorr, C.E. et al. Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties. J Food Sci Technol 56, 5289–5297 (2019). https://doi.org/10.1007/s13197-019-03999-w

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  • DOI: https://doi.org/10.1007/s13197-019-03999-w

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