Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins
2024
Mehak Ahsan | Humaira Ashraf | Iahtisham-Ul-Haq | Anum Liaquat | Gulzar Ahmad Nayik | Seema Ramniwas | Saleh Alfarraj | Mohammad Javed Ansari | Attila Gere
The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pectin at pH 1.5 and 250 min exhibiting a yield of 16.46% and favorable characteristics. In muffin development, seven treatments (M0, M1, M2, M3, M4, M5 and M6) are prepared and analyzed for morphology, nutritional content, and sensory parameters. The M4 treatment, utilizing pectin from unripe banana peel at pH 1.5 and 250 min, displays superior qualities with reduced peroxide value, free fatty acids, percent moisture loss, and hardness. Sensory evaluations indicate high acceptability due to lower fat content. In conclusion, the extraction of pectin from unripe banana peels proves promising as a fat replacer in bakery items, maintaining muffin quality while addressing fruit waste challenges in the food industry.
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