BANANA PEEL WASTES: POTENTIAL SOURCE OF ANTIOXIDANT IN BANANA CHIPS
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 2
Abstract
Banana are one of the most popular fruit carries a number of beneficial pharmacological effects and comes with a set of variety and it is distributed all over the world. The major by-product of the banana processing industry is the peel causing environmental hazard. High dietary fibre, polyphenolic and related bioactive compounds content of banana peels make them promising for variety of applications in nutraceuticals and medicinal purposes. In the present study the banana chips with and without peel were prepared by drying (using tray dryer at 600C 700C, 800C) and microwave processing (360, 540, 720, 900 watt). The results showed that moisture loss and shrinkage loss of banana chips increased with increase in time of drying and temperature and wattage of microwave. All types of chips were accepted by sensory analysis with highest gradation was obtained by microwave processed chips without frying. Polyphenol content (mg GAE/gm) of tray dried and microwave dried banana chips with and without peel were investigated which showed that microwave processed banana chips with peel contain highest amount of polyphenols compared to other varieties. Hence consumption of microwave processed banana chips with peel may be useful to combat free radical mediated diseases.
Authors and Affiliations
CHAITALI CHAKRABORTY, KAKALI BANDYOPADHYAY, BORNINI BANERJEE, SHUBHAM MUKHERJEE
Keywords
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