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Sensory Evaluation, Physico-Chemical Characteristics and Antioxidant Capacity of Biscuits Incorporated with Dry Banana Peel PowderBy Revati Shah Shah, Drashti Shah, V.H. Patel, Neeta R. Dave
Abstract: In this study an effort was made to incorporate banana peel powder in biscuits formula. Control biscuit (100:00) and experimental biscuits with varying levels of banana peel powder (BPP) were prepared using standard method. The biscuits were studied for their sensory, physical, textural and color characteristics as well as nutritional value. The highest overall acceptability score was observed in control biscuits which showed a significant difference (p≤0.05) with experimental biscuits …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 9, Issue 2, 2019 · pp. 109–116 Read article →