Muhammad Zohaib Zia, Asif Ahmad, Rai Muhammad Amir, Malik Muhammad Hashim, Muhammad Tauseef Azam, Hassan Aziz and Muhammad Afaq Khan
Pie crust is a popular bakery product that is consumed all around the world. It could be used as a beneficial supplementation source for improving nutritional profile and acceptability in large population from all over the world. Banana peels, which are commonly discarded after eating banana pulp, are causing wastage issues. These are considered as a rich source of dietary fiber and some other valuable nutrients, which can offer a significant role in enhancing the nutritional profile and shelf life of product. Keeping in these applications, this research was planned to study the different levels of banana peel powder on rheological, chemical, physical and sensory properties of pie crusts. For quality evaluation parameters like water holding capacity, farinograph assay, moisture, crude proteins, crude fat, ash, crude fiber and dietary fiber nitrogen free extract was analyzed. Physical properties such as width, thickness, spread factor and sensory parameters was also part study. Data was analyzed by using analysis of variance (ANOVA).
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