Interest in dietary fiber as a functional ingredient is steadily increasing especially those that come from manufacturing waste. The present study aimed to investigate the effects of the addition of alcohol-insoluble fraction from banana peels (AIF-BP) at different particle sizes (PS)on cookies. AIF-BP was characterized by higher content of dietary fiber as well as its Water holding capacity (WHC) and Oil holding capacity (OHC) in respect of its PS. As portion of AIF-BP and PS increased farinograph parameters of water absorption (WA), dough development time (DDT) and dough weakening (DW) increased but had inverse effect on dough stability (DST). Fiber-enriched cookies (FEC) with lower spread ration and higher hardness were companied with the increment in AIF-BP at higher PS. All the sensory attributes of experimental and control FEC were acceptable.
Magdy, M., Elsaeidy, S., & El-Nemr, M. (2023). IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES. Zagazig Journal of Agricultural Research, 50(4), 515-528. doi: 10.21608/zjar.2023.322980
MLA
Mariam Magdy; Sohir M.E. Elsaeidy; M.N. El-Nemr. "IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES". Zagazig Journal of Agricultural Research, 50, 4, 2023, 515-528. doi: 10.21608/zjar.2023.322980
HARVARD
Magdy, M., Elsaeidy, S., El-Nemr, M. (2023). 'IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES', Zagazig Journal of Agricultural Research, 50(4), pp. 515-528. doi: 10.21608/zjar.2023.322980
VANCOUVER
Magdy, M., Elsaeidy, S., El-Nemr, M. IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES. Zagazig Journal of Agricultural Research, 2023; 50(4): 515-528. doi: 10.21608/zjar.2023.322980
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