Formulation of Cake with Banana Peel Extracts to Enhance Colour and Bioactive Properties

Abstract

Aim: To analyse the phytochemical and nutrient content of banana peel extract and incorporate in cake to enhance the bioactive properties. Study Design: An experimental design is used as it is used mostly in formulating product, process development, sensory testing, and analysis. Place and Duration of the Study: Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science and Alpha labs technologies, Coimbatore between June 2019 and November 2020. Methodology: Cake was chosen as a product to develop with incorporation of banana peel extract.Nutrient analysis and sensory evaluation was done for the control and sample product. Banana peel extract was obtained by filtration using muslin cloth and processed. Various phytochemical tests were performed and found that alkaloids, terpenoids, saponins, proteins and steroids were present in the peel extract. Results: Phytochemicals like alkaloids, terpenoids, saponins, proteins and steroids were identified in both small and big banana Small banana peels contain more amount of calcium, potassium, and sodium compared to big banana. DPPH values obtained as 0.22. Total antioxidant properties of banana peel were calculated and the value obtained as 0.215. The carbohydrate and fibre content of the cake incorporated with banana peel extract was higher than control product further shelf life is also enhanced. Conclusion: Banana peel extract is a good source of natural food colour as black with positive effect on nutrients. As functional food ingredient,banana peel extract promote human health and also extend the shelf life of the products as it is an antioxidant and antimicrobial natural sources.