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<p>Disposal of inedible fruit and vegetable byproducts poses significant environmental challenges. This study aimed to develop fiber-enriched noodles using banana peel flour (BPP) and pseudostem extract as functional ingredients, capitalizing on their health benefits. Noodles were formulated by partially substituting all-purpose flour with BPP and using pseudostem extract instead of water. Noodles with 15% BPP exhibited higher moisture, ash, fiber, antioxidant, total phenolic, and flavonoid content but lower protein (11.66–9.34%) than the control. Additionally, water absorption (3.06–3.71&#xa0;ml/g), oil absorption (0.93–1.61&#xa0;ml/g), cooking loss (6.28–7.59%), and cooking times (8.13–6.54&#xa0;min) were affected by increasing BPP ratios. Texture analysis revealed softer noodles, while color lightness (L*) decreased with higher BPP inclusion. SEM (Scanning Electron Microscopy) analysis showed rougher surfaces with more pores and crevices as BPP levels increased. FTIR (Fourier Transform Infrared Spectroscopy) spectra confirmed no new functional groups with increased peak intensities. The sensory evaluation highlighted that noodle with 10% BPP received the highest acceptability scores across all attributes. The study concludes that incorporating BPP and pseudostem extract in noodle formulations produces a nutritious, fiber-enriched product due to its rich phytochemicals and antimicrobial properties, producing good sensory qualities comparable to traditional noodles. Therefore, BPP is incorporated into various products, bakery items, pasta, and extruded snacks in the food industry, enhancing fiber content and functional properties. This approach offers a sustainable solution for agro-waste utilization, addressing environmental concerns and meeting the growing demand for healthier, value-added food alternatives.</p>

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Formulation of high-fiber enriched noodles using banana peel powder and pseudostem extract

  • 期刊论文

  • 发表日期：

    2025年5月22日

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  • Fathima Ashka,
  • Praveen Kumar Dubey,
  • Ashish Rawson

摘要

Disposal of inedible fruit and vegetable byproducts poses significant environmental challenges. This study aimed to develop fiber-enriched noodles using banana peel flour (BPP) and pseudostem extract as functional ingredients, capitalizing on their health benefits. Noodles were formulated by partially substituting all-purpose flour with BPP and using pseudostem extract instead of water. Noodles with 15% BPP exhibited higher moisture, ash, fiber, antioxidant, total phenolic, and flavonoid content but lower protein (11.66–9.34%) than the control. Additionally, water absorption (3.06–3.71 ml/g), oil absorption (0.93–1.61 ml/g), cooking loss (6.28–7.59%), and cooking times (8.13–6.54 min) were affected by increasing BPP ratios. Texture analysis revealed softer noodles, while color lightness (L*) decreased with higher BPP inclusion. SEM (Scanning Electron Microscopy) analysis showed rougher surfaces with more pores and crevices as BPP levels increased. FTIR (Fourier Transform Infrared Spectroscopy) spectra confirmed no new functional groups with increased peak intensities. The sensory evaluation highlighted that noodle with 10% BPP received the highest acceptability scores across all attributes. The study concludes that incorporating BPP and pseudostem extract in noodle formulations produces a nutritious, fiber-enriched product due to its rich phytochemicals and antimicrobial properties, producing good sensory qualities comparable to traditional noodles. Therefore, BPP is incorporated into various products, bakery items, pasta, and extruded snacks in the food industry, enhancing fiber content and functional properties. This approach offers a sustainable solution for agro-waste utilization, addressing environmental concerns and meeting the growing demand for healthier, value-added food alternatives.