Are you discarding the outer skin of your bananas? If so, you're missing out on a wholesome, nutritious snack. A recent study has shed light on the potential of banana peels when transformed into a flour-like substance. By blanching, drying, and grounding the peels, they can be incorporated into baked goods, resulting in products that are not only delicious but also packed with essential nutrients.
The concept of cooking with banana peels may seem unconventional. However, science backs its health benefits. The taste test conducted on banana peel-infused products revealed a flavor profile similar to traditional sugar cookies, but with an added bonus – significant health benefits. These include a generous dose of minerals and anti-cancer nutrients. Banana peel-enriched cookies, for instance, boasted higher levels of fiber, magnesium, potassium, and antioxidant compounds.
However, it's worth noting that moderation is key. Overuse of banana peel flour can result in slightly harder, browner cookies due to its high fiber content. A balanced ratio of 7.5% banana peel flour yields the most pleasing texture. Furthermore, these banana peel products have a shelf life of three months at room temperature.
While the study focused on cookies, it suggests the potential of banana peel flour in other baked goods like bread, cakes, and pasta. Findings from 2021 revealed that banana peel imparts a natural yellow hue to cakes while boosting their nutritional value. A 2016 study also proposed substituting up to 10% of wheat flour with banana peel flour for a protein, carbohydrate, and fat-rich baked bread.
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