Preservative effect of the banana peel on the shelf life of creamy cupcakes

Bananas lags a lot of peel, which is discarded as waste despite being a rich source of nutritional and natural bioactive compounds. Therefore, the main objective of this study was to test the preservative effect of a banana peel on creamy cupcakes . It was replaced with different levels of flour and milk in the creamy cupcake (0–5–15 and 25%), and the sensory properties were judged by trained arbitrators who also studied the microbiological properties. The results of the sensory evaluation showed a high degree of general acceptance, especially with regard to the taste of the cupcake fortified with 25% banana peel. In terms of the presence of aerobic and spore-forming bacteria, the findings revealed that increasing the amount of banana peel resulted in a longer shelf life on creamy cupcakes and that it worked to eliminate these types of bacteria. The best results were obtained for the cupcake, which contains 25% banana peel, although it increased with the control sample. As for the detection of coliform bacteria, the results proved that all samples were free of it. Finally, a creamy cupcake containing 25% banana peels remained mold and yeast free for 12 days, mold and yeast were found in the control sample. In conclusion, increase the nutrient content of the cupcakes, such as banana peel, which is important for the antimicrobial properties that extend the product's shelf life. This study recommended that banana peel be used to strengthen and increase the shelf life of creamy cupcakes.