Materials And Methods Of The Preparation Of Banana Peels Bread

2. Materials and Methods:
2.1. Materials:
Commercial wheat flour (72% extraction rate) and fresh compressed yeast, crystal white sugar, salt, corn oil and unripe banana were obtained from local markets, Assiut, Egypt.
2.2.Preparation of Raw Materials
2.2.1. Banana Peels Powder:
The banana fruit was washed under the tap water and peels separated from the pulp and cut into small pieces. Peels were dipped in 0.5 % (w/v) citric acid solution for 20 min to avoid browning reaction, then drained and dried at the room temperature for 6 days. Dried peels were ground into powder in mixer, and sieved with a mesh of size 0.50 mm to obtain banana peel flour. All dried powders were stored in clean brown bottles at room temperature for further analysis.

Preparation of Banana Peels Bread:
Balady flat Bread
Balady bread was prepared according to the method described by Hegazy et al. (2009). Flat bread contained two different concentrations of banana peels flour (5% and 10%) as partial replacement for wheat flour (72% extraction rate). Formulas consisted of 90-100 g of flour, 2% compressed yeast dissolved in warm water (40 °C), 3.5 g corn oil, 2 g salt and 50-72 ml water as mentioned in table 1. Flour and other ingredients were mixed and then the dough is left at room temperature for 40 min. to complete fermentation. The dough was cut into loaves, which baked at 250˚C for 3 min in an electric oven. Then air cooled, packed in polyethylene bags until using for the required analysis and measurements (the flat bread pictures at different blends are shown in Figure 1).
Table 1. Formulas of flat bread with different concentrations of banana peels (g/100g)
Samples Formula 1(B0) Formula 2(B1) Formula 3(B3)
Wheat flour 100 95 90
Banana peels - - - 5 10
Corn oil 3.5 3.5 3.5
Suger 6 6

All samples were provided in plates having white color at ambient temperature. The panelists were asked to evaluate each sample of the flat bread for taste, chewing ability, texture, aroma, color, roundness, crumb, appearance and overall acceptability. The samples rated on a 1–9-point hedonic scale (1 = dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither like nor dislike, 6 = like slightly, 7 = like moderately, 8 = like very much and 9 = like extremely) according to Stone and Sidel (1992). Scores were collated and analyzed