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

PeerJ

article

Tasleem Akram¹  Sharmeen Mustafa¹  Khola Ilyas¹  Muhammad Rizwan Tariq²  Shinawar Waseem Ali²  Sajid Ali³  Muhammad Shafiq⁴  Maryam Rao²  Waseem Safdar⁵  Madiha Iftikhar⁶  Amna Hameed⁶  Mujahid Manzoor⁷  Madiha Akhtar⁸  Zujaja Umer²  Zunaira Basharat² 

[1] Faisalabad Medical University, Faisalabad;Department of Food Sciences, University of the Punjab;Department of Agronomy, University of the Punjab;Department of Horticulture, University of the Punjab;Department of Biological Sciences, National University of Medical Sciences;Department of Diet and Nutritional Sciences, Ibadat International University;Department of Entomology, University of the Punjab;Punjab Food Authority

关键词: Meat;    Banana peel;    Supplementation;    Nugget;    Functional food;   

DOI  :  10.7717/peerj.14364

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

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 × 105 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.

【 授权许可】

CC BY