Utilization of Banana Peel Flour as a Sustainable Fiber Source in Biscuit Production: Physicochemical, Functional, and Sensory Evaluation

Abstract

The increasing generation of agro-industrial waste has raised environmental concerns and encouraged the development of sustainable food processing strategies. Banana peel, which accounts for approximately 30–40% of total fruit weight, is often discarded despite being rich in dietary fiber, phenolic compounds, minerals, and antioxidant substances. This study evaluated the utilization of banana peel flour (BPF) as a sustainable fiber source in biscuit production and investigated its effects on physicochemical properties, functional characteristics, antioxidant activity, shelf-life stability, and sensory acceptance. Biscuits were prepared by replacing wheat flour with BPF at 0%, 5%, 10%, and 15% substitution levels.
Results demonstrated that increasing BPF levels significantly enhanced dietary fiber content, antioxidant activity, and water absorption capacity (p < 0.05). Biscuits containing 15% BPF exhibited the highest total dietary fiber content (12.84%) and antioxidant activity (72.6% DPPH inhibition). However, excessive substitution negatively affected color and texture acceptance. Sensory evaluation revealed that biscuits containing 10% BPF achieved the highest overall acceptability score, demonstrating that banana peel flour can be successfully incorporated into biscuits as a functional ingredient while supporting circular economy principles and reducing food waste.