Document Type : Original research articles
Authors
1
Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt.
2
Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt
Abstract
Mango and banana processing and eating leave behind considerable peels which are generally discarded as waste. They are rich sources of natural bioactive compounds which play an important role in the prevention of diseases. The study was carried out on mango peels powder (MPP) and banana peel powder (BPP) at different replacing levels in cake formulation. Additionally, to use the MPP and BPP as a low-cost substitute for wheat flour in a cake. In the present study, the effect of MPP and BPP at different replacing levels (10, 12, 30, and 40%) on chemical, rheological, physical, sensory, and antioxidant properties of cake were evaluated. The results revealed that MPP has higher protein, carbohydrates, and energy value than that of BPP, while BPP had higher moisture, fat, ash, and crude fiber content than that of MPP. The highest total flavonoids and scavenging activity was recorded for MPP, while the highest total phenolics contents were recorded for BPP. Farinograph data of wheat flour incorporated with BPP showed an increase in water absorption than that of MPP. The cakes incorporated with MPP and BPP exhibited an improvement in their antioxidant properties. Acceptable cakes with mango and banana peel flavor were obtained by incorporating up to 10% MPP and BPP. Based on the results, it is recommended that MPP and BPP be used up to 10% to complement and improve the nutritional quality, antioxidant properties, and quality attributes of cakes, at a level that has kept health benefits.
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