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Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique

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Abstract

The banana pomace flour (BPF), banana peel powder (BPP), and kinnow peel powder (KPP) were characterized for their physicochemical, nutritional, and structural properties to produce extruded pellets and nutritional bar. Extruded pellets composed of 37% BPF as the base material, 25% jaggery, 25% BPP, 10% KPP, and 3% glycerol were characterized and further utilized to develop nutritional bars by plate-molding technique. It was found that nutritional bars formulated with higher water content were harder but had less cohesiveness and springiness. With a ponderated score of 15.53, the nutritional bar made with 15% water had the highest acceptability. The developed nutritional bar had an energy value similar to a commercial bar with low protein and fat content. However, it had a higher amount of crude fiber (15.14 g/100 g) and minerals such as potassium, calcium, iron, copper, and zinc, which could provide 29.11, 9.5, 40, 18, and 6% of the recommended dietary allowance, respectively. Conclusively, agro-industrial byproducts such as BPF, BPP, and KPP are good energy sources, and they are potential nutritional, functional, and cost-effective ingredients to develop functional foods like nutritional bars.

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Data availability

The data that support the findings of this study are available from the corresponding authors, upon reasonable request.

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Acknowledgements

One of the Authors, Mr. Yogesh Kumar is greatly acknowledged to the All India Council for Technical Education (AICTE), New Delhi for financial support through National Doctoral Fellowship (NDF, 2019). The authors would also like to acknowledge the central facilities of SLIET Punjab, India for providing SEM and XRD facilities.

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This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, SLIET, Longowal, Punjab, 148 106, India

    C. Fazil, Yogesh Kumar, Rajiv Sharma & D. C. Saxena

  2. ICAR-Central Institute of Post Harvest Engineering & Technology, Ludhiana, Punjab, 141004, India

    Rajiv Sharma

  3. Department of Food Technology, BGIET, Sangrur, Punjab, 148 101, India

    Tanuja Srivastava

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  1. C. Fazil
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  2. Yogesh Kumar
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F: writing—original draft, investigation, methodology. YK: writing—review & editing, Formal analysis, Visualization. RS: writing—review & editing, Methodology. DCS: writing—review & editing, conceptualization, validation, supervision.

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Correspondence to Yogesh Kumar or D. C. Saxena.

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Fazil, C., Kumar, Y., Sharma, R. et al. Valorization of Banana and Kinnow Waste in the Development of Nutritional Bar Using Extrusion and Plate-Molding Technique. Waste Biomass Valor 15, 57–73 (2024). https://doi.org/10.1007/s12649-023-02133-4

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