Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐free Rissol

A gluten‐free Rissol with mature banana (Nanica Cavendish) peel flour (0%, 5%, and 10%) was developed and texture, color, physical, and chemical properties were determined. Results showed that the replacement of 10% of rice flour for banana peel flour (BPF) increased fivefold the fiber content and decreased 1.4‐fold the carbohydrate content when compared to the control (without addition of BPF). No significant differences were found on total sugar, chlorides, lipid content, and on water activity. Regarding Rissol texture characteristics, the increase of BPF content increased slightly the hardness, springiness, and chewiness values. The addition of 10% of BPF caused a darkening of the color by 1.5‐fold. From this work it was concluded that mature BPF can be added to a gluten‐free Rissol with positive impact on its nutritional, texture, and color properties without changing its typical characteristics. From a perspective of circular economy, the results displayed an effective and environmentally friendly use of a banana by‐product contributing to the reduction of food loss and food waste. PRACTICAL APPLICATIONS: The peel of banana that represents about 35% of the total fresh mass of ripe fruit has been underutilized despite the beneficial health advantages for humans and the ability of offering new product with standard composition for various industrial and domestic uses. The banana peel is rich in dietary fiber, protein, essential amino acids, polyunsaturated fatty acids, antioxidant compounds, and potassium. With the present work it was possible to conclude that it is possible to add the BPF to gluten‐free products increasing its nutritional value. From the sustainability and food security point of view it is also considered a great achievement once banana peel is being under valorized for the human nutrition proposes. From a perspective of circular economy, future prospects, and challenges are important key factors in association to the sustainability and feasibility of utilizing banana by‐product, contributing to the reduction of food loss and food waste. It is important that all available by‐products be turned into highly commercial outputs in order to sustain this renewable resource and provide additional income to small scale farming industries without compromising its quality and safety in competing with other commercial products.