Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part B
Formulation and sensory evaluation of newly developed protein enriched powder from food wastes (banana peels and pumkin seeds)
Author(s): Sampa Chowdhury
Abstract: Food waste is a critical issue globally, with significant environmental and economic consequences. This study aimed to formulate a protein-enriched powder using banana peels and pumpkin seed powder as a food waste and evaluate its sensory attributes. Banana peels and pumpkin seed powder a significant source of possess valuable nutrients, including protein. This study explores the formulation of protein powder from banana peels and pumpkin seed powder and evaluates its sensory attributes. Banana peels and pumpkin seeds were collected, processed, and converted into a protein-rich powder using innovative techniques. The sensory evaluation revealed promising results, indicating the potential of banana peel and pumpkin seed protein powder as a sustainable ingredient in various food applications. The findings suggest that the developed powder not only offers a sustainable solution to food waste but also exhibits promising sensory qualities, indicating its potential for various culinary applications.
Pages: 92-94 | Views: 441 | Downloads: 181
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How to cite this article:
Sampa Chowdhury. Formulation and sensory evaluation of newly developed protein enriched powder from food wastes (banana peels and pumkin seeds). J Curr Res Food Sci 2024;5(1):92-94.
