Physicochemical properties, proximate composition and sensory characteristics of salad dressing made with banana peel pulp (Musa acuminata)

Banana processing industry generates substantial by-products, particularly banana peel, which can be utilized as value-added food ingredients due to their numerous health benefits. The objective of this research was to develop a salad dressing formulated with banana peel pulp. A mixture design approach was employed to investigate three factors: rice bran oil (20–25%), banana peel pulp (20–25%), and egg yolk (5–10%). Seven salad dressing recipes were formulated and evaluated. The results indicated that the proportions of rice bran oil, egg yolk, and banana peel pulp significantly influenced the physicochemical properties, proximate composition, and sensory characteristics of the products. Fat content, an important composition of salad dressing, ranged between 20 and 25% across all recipes, which is lower than the Thai Industrial Standard for mayonnaise and salad cream (TIS 1402-2540). Recipe 7 (SDB7), formulated with rice bran oil, banana peel pulp, and egg yolk in a ratio of 21.7:21.7:6.6, received the highest ratings for taste, texture, and overall acceptability. All attributes for this recipe were rated from "like moderately" to "like very much," despite its fat content being only 20.13%. Shelf life analysis of this low-fat dressing from banana peel pulp indicated it had a shelf life of at least one month, with physicochemical and microbiological properties meeting the Thai Industrial Standard for mayonnaise and salad cream (TIS 1402-2540). These results indicate that banana peel can be used as an ingredient in salad dressing, ensuring consumer acceptability and compliance with the Thai Industrial Standard.