Supplementation of banana peel powder for the development of functional broiler nuggets

Banana peel powder is considered one of the most nutritive and effective waste product to be utilized as a functional additive in the food industry. This study aimed to determine the impact of banana peel powder at concentrations of 2%, 4%, and 6% on the nutritional composition, physicochemical para...

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Bibliographic Details
Published in:	PeerJ (San Francisco, CA) Vol. 10; p. e14364
Main Authors:	Akram, Tasleem, Mustafa, Sharmeen, Ilyas, Khola, Tariq, Muhammad Rizwan, Ali, Shinawar Waseem, Ali, Sajid, Shafiq, Muhammad, Rao, Maryam, Safdar, Waseem, Iftikhar, Madiha, Hameed, Amna, Manzoor, Mujahid, Akhtar, Madiha, Umer, Zujaja, Basharat, Zunaira
Format:	Journal Article
Language:	English
Published:	United States PeerJ. Ltd 29-11-2022 PeerJ, Inc PeerJ Inc
Subjects:	Agricultural Science Amino acids Animals Antioxidants Antioxidants - chemistry Banana peel Bananas Biotechnology Bread Chickens Cooking Dietary fiber Dietary minerals Dietary Supplements Fatty acids Food Food additives Food industry Food Science and Technology Fruits Functional food Malondialdehyde Meat Meat products Microbiology Microorganisms Moisture absorption Musa - chemistry Nugget Organoleptic properties Phenolic compounds Powder Powders Product development Proteins Refrigeration Salt Sensory evaluation Supplementation Pakistan Lahore Pakistan Banana peel Supplementation Nugget Functional food Meat
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Summary:	Banana peel powder is considered one of the most nutritive and effective waste product to be utilized as a functional additive in the food industry. This study aimed to determine the impact of banana peel powder at concentrations of 2%, 4%, and 6% on the nutritional composition, physicochemical parameters, antioxidant potential, cooking properties, microbial count, and organoleptic properties of functional nuggets during storage at refrigeration temperature for 21 days. Results showed a significant increase in nutritional content including ash and crude fiber ranging from 2.52 ± 0.017% to 6.45 ± 0.01% and 0.51 ± 0.01% to 2.13 ± 0.01%, respectively, whereas a significant decrease was observed in crude protein and crude fat ranging from 13.71 ± 0.02% to 8.92 ± 0.02% and 9.25 ± 0.02% to 4.51 ± 0.01%, respectively. The incorporation of banana peel powder significantly improved the Water Holding Capacity from 5.17% to 8.37%, cooking yield from 83.20 ± 0.20% to 87.73 ± 0.16% and cooking loss from 20.19 ± 0.290% to 13.98 ± 0.15%. Antioxidant potential was significantly improved as TPC of functional nuggets increased ranging from 3.73 ± 0.02 mg GAE/g to 8.53 ± 0.02 mg GAE/g while a decrease in TBARS (0.18 ± 0.02 mg malonaldehyde/kg to 0.14 ± 0.02 mg malonaldehyde/kg) was observed. Furthermore, functional broiler nuggets depicted a significantly reduced total plate count (3.06-4.20 × 10 CFU/g) than control, which is likely due to high amounts of phenolic compounds in BPP. Broiler nuggets supplemented with 2% BPP (T1) received the greatest sensory scores in terms of flavour, tenderness, and juiciness. Results of current study revealed the potential of BPP to be utilized as an effective natural source of fibre supplementation in food products along with enhanced antioxidant and anti-microbial properties.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2167-8359 2167-8359
DOI:	10.7717/peerj.14364