TY - JOUR
AU1 - Carvalho, Vania Silva
AU2 - Conti‐Silva, Ana Carolina
AB - INTRODUCTIONBanana is one of the most extensively consumed fruits in the world. Banana peel is a household and industrial food waste discarded in large quantities in the environment. It represents about 350 g kg−1 of the total mass of fresh of ripe fruit and and it is remarkable that it is not used in more industrial applications there is not further involved in remarkable industrial applications. Brazil was the sixth biggest producer of bananas in the world over the last two decades, with an overall production of 7 million tons per year. Around 53% of Brazilian banana production is industrially processed, representing a potential generation of 1.4 million tons of banana peel waste.The feasibility of using agro‐industrial residues and by‐products in foods and incorporating them in human nutrition has been investigated by several authors and the potential use of banana peel is of great relevance. Moreover, the banana peel is rich in dietary fiber, protein, essential amino acids, polyunsaturated fatty acids and potassium, as well as a number of bioactive compounds, all of which may contribute to enhancing the nutritive quality of several foods. Furthermore, the banana peel flour has high soluble fiber content, water holding capacity and swelling 
TI - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
JF - Journal of the Science of Food and Agriculture
DO - 10.1002/jsfa.8447
DA - 2018-01-01
UR - https://www.deepdyve.com/lp/wiley/cereal-bars-produced-with-banana-peel-flour-evaluation-of-539mASjN6K
SP - 134
EP - 139
VL - 98
IS - 1
DP - DeepDyve
ER -