Physicochemical and Sensory Evaluation of Banana Peel Crackers
Keywords:
Banana Peel Crackers, Ripeness Stage, Oil Absorption, Physicochemical Properties, Sensory EvaluationAbstract
This study investigates the influence of banana peel ripeness stage (ripe vs. overripe) on the physicochemical and sensory properties of banana peel crackers. The peels were subjected to blanching, soaking in sugar, and deep-frying, followed by analysis of oil absorption, moisture, ash, calories, protein, fat, and carbohydrate content using AOAC standard methods. A sensory evaluation was conducted using a 5 point hedonic scale with 30 untrained panelists. Expected outcome might show that overripe peels had significantly higher oil absorption due to softened tissue and increased sugar content, while ripe peel crackers demonstrated lower oil uptake and better sensory acceptability. Moisture and fat contents were influenced by ripeness, whereas protein and ash contents were less affected. Sensory evaluations revealed that crackers made from ripe, blanched peels scored highest in overall acceptability, taste, and crispiness. The findings highlight the potential of banana peel as a value added, “low fat” label ingredient in functional snack products and emphasize the importance of peel ripeness and processing conditions in optimizing nutritional composition and consumer acceptance.
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