Utilization of banana peel as a functional ingredient in yellow noodle

Banana peel (BP) noodles prepared by partial substitution of wheat flour with green Cavendish banana peel flour were characterized for physicochemical properties and in-vitro starch hydrolysis. Cooked noodles were assessed for pH, colour, tensile strength and elasticity and in-vitro hydrolysis index (HI) and estimated glycemic index (GI). BP noodles had lower L* (darker) and b* values (less yellow) than the control noodles. The tensile strength of BP noodles was similar to control but their elasticity was higher. Following in-vitro starch hydrolysis studies, it was found that the GI of BP noodles was lower than control noodles. Partial substitution of banana peel into noodles may be useful for controlling starch hydrolysis of yellow noodles.