Description: It is a pragmatic approach to support one’s health and wellness to incorporate designer foods in one’s diet. Food waste can be utilized to separate important functional chemicals and high-value goods, which makes their optimal utilization valuable for the economy and for reducing global pollution. In this milieu, banana peel waste is currently used in food ingredients for a variety of purposes. .In the current study, pectin from banana peels was extracted in an effort to replace fat in muffins. Despite the fact that fat enhances certain physical and sensory characteristics like softness, juiciness, and yield. Pectin from banana peels was intentionally removed and characterized. In addition, ripe and unripe banana peel powder and pectin were utilized as fat alternatives to lessen the lipid level in muffins without compromising the nutritional value of the food. The final study module examined at the physical, chemical, and micro-structural characteristics of muffins.
Socio-Economic Benefits: Waste utilization and reduction of fat level in bakery products for prevention of cardiovacular diseases and obesity
Category: Waste management – Solid Waste management, environmental waste management, Biodegradation, fishery waste management, Marine waste management
Department: Food Science & Technology