Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐free Rissol

A gluten-free Rissol with mature banana (Nanica Cavendish) peel flour (0%, 5%, and 10%) was developed and texture, color, physical, and chemical properties were determined. Results showed that the replacement of 10% of rice flour for banana peel flour (BPF) increased fivefold the fiber content and decreased 1.4-fold the carbohydrate content when compared to the control (without addition of BPF). No significant differences were found on total...