International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Studies on formulation and preparation of banana peel powder bar incorporated with psyllium husk


Ranjeet Chunilal Kokani, Prashant Rajaram Virkar, Abhishek Sunil Shinde

Banana peel bar produces for the nutritional quality to improve or replace the morning and afternoon snakes as a complement to main meals. Banana peel bar contain banana peel powder, psyllium husk, black dates, almond powder, muskmelon seeds and Honey. All ingredients are good source of micro nutrients. Psyllium is widely used to reduce the cholesterol levels. Dietary fiber from psyllium has been used extensively in processed food to aid weight reduction, for glucose control in diabetic patients. Banana especially peels provide excellent nutritional status to contribute various health benefits it comprises diarrhoea, dysentery, intestinal lesion, in ulcerative colitis, diabetes, nephritis, gout, cardiac disease, hypertension. Banana peel bar prepared by mixing of all the ingredients with Honey, after mixing sheeting was done and cut to make a proper shape than molding with melted chocolate to make a proper Banana peel bar. Proximate analysis of Banana peel bar that moisture content, fat, Protein, Carbohydrate, ash and Energy value in Banana peel bar was found to be (9.32 %), (23.12 %), (8.75 %), (62.71 %), (2.28 %), Fiber (4.7%) and (493.92 kcal) respectively. Banana peel bar prepared with Honey recorded highest sensory score in all quality attributes and good storage stability. It concluded that the Banana peel bar can be stored for 60 Days at refrigeration and room Temperature. So, the Banana peel bar can be satisfy the consumer in accepts and Quality.
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