Enhancement Of Fruit Leather Incorporating Betel Leaf and Banana Peel
Keywords:
Fruit leather, Betel leaf, Banana peel, Food waste reduction, Nutritional enhancement.Abstract
This project involves creating a healthy and sustainable fruit leather made from banana peel and betel leaf, two fruits popular for their health value and ability to be converted into functional foods that can prevent wastage. Banana peel brings about dietary fiber, potassium, and antioxidants, while betel leaf has antibacterial, anti-inflammatory, and antioxidant properties. A mixture of pureed fruit was mixed with crushed banana peel and finely cut betel leaf as a base to dry to obtain the leather. Physicochemical characteristics like pH, moisture, fat, sugar, fiber content, and antioxidant activity were determined to determine quality. Trial 1 with only banana peel and betel leaf yielded a dense, dry, and slightly bitter product, suggesting the requirement of moisture regulation and flavor modification. The finished product contained pH 5.56 marginally found range for microbial stability along with 54% moisture, 5% fat, and 8% reducing sugar. These traits indicate an even texture, long shelf life, and low fat, with enhanced nutrition. Sensory testing showed good flavor, texture, and appearance, which justifies its consumer acceptance. Generally, the addition of banana peel and betel leaf improves the nutritional content and sustainability of the fruit leather, offering an auspicious, environment-friendly functional food with health-promoting properties and room for further enhancement on acidity and drying.
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