{"title":"Valorisation of banana peel and mango peel as functional ingredients in baked products: a review","authors":"Sahal Ismail, Praveen Kumar Dubey, Atul Anand Mishra, Fathima Ashka","doi":"10.1111/ijfs.17395","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The baking industry is greatly interested in incorporating banana peel and mango peel into a broader spectrum of baked goods. This review delves into the innovative utilisation of banana and mango peels in various baked products, specifically focusing on biscuits, cookies, cakes, and cake doughnuts. Incorporating banana peel in baked goods has gained attention for its potential to enhance flavour, texture, and nutritional value. Similarly, mango peel has been explored for its unique properties and potential contributions to baked items. This review emphasises the health benefits of banana and mango peels, including antioxidants, fibre, and other nutritional advantages that help prevent diseases and promote overall well-being. Limited scientific studies may explore using banana peel and mango peel specifically as functional ingredients in baked products. This review highlights the utilisation of banana peel and mango peel in baked products, focusing on their influence on product quality, sensory characteristics, and potential health benefits. It presents a sustainable and innovative approach to creating healthier, more flavourful baked products.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17395","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The baking industry is greatly interested in incorporating banana peel and mango peel into a broader spectrum of baked goods. This review delves into the innovative utilisation of banana and mango peels in various baked products, specifically focusing on biscuits, cookies, cakes, and cake doughnuts. Incorporating banana peel in baked goods has gained attention for its potential to enhance flavour, texture, and nutritional value. Similarly, mango peel has been explored for its unique properties and potential contributions to baked items. This review emphasises the health benefits of banana and mango peels, including antioxidants, fibre, and other nutritional advantages that help prevent diseases and promote overall well-being. Limited scientific studies may explore using banana peel and mango peel specifically as functional ingredients in baked products. This review highlights the utilisation of banana peel and mango peel in baked products, focusing on their influence on product quality, sensory characteristics, and potential health benefits. It presents a sustainable and innovative approach to creating healthier, more flavourful baked products.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.