Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten-free Rissol

Abstract

A glutenfree Rissol with mature banana (Nanica Cavendish) peel flour (0%, 5%, and 10%) was developed and texture, color, physical, and chemical properties were determined. Results showed that the replacement of 10% of rice flour for banana peel flour (BPF) increased fivefold the fiber content and decreased 1.4fold the carbohydrate content when compared to the control (without addition of BPF). No significant differences were found on total sugar, chlorides, lipid content, and on water activity. Regarding Rissol texture characteristics, the increase of BPF content increased slightly the hardness, springiness, and chewiness values. The addition of 10% of BPF caused a darkening of the color by 1.5fold. From this work it was concluded that mature BPF can be added to a glutenfree Rissol with positive impact on its nutritional, texture, and color properties without changing its typical characteristics. From a perspective of circular economy, the results displayed an effective and environmentally friendly use of a banana byproduct contributing to the reduction of food loss and food waste.