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e-ISSN 3093-3994
ISSN 0866-7756
DOI: 10.62831
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Số phát hành: Số 23 - Tháng 8 - 2026 Hóa học - Công nghệ thực phẩm

Development of resistant starch-enriched cookies using green cavendish banana (Musa acuminata)

Xuất bản: tháng 9 22, 2026

Tóm tắt

Green Cavendish bananas (Musa acuminata) are a rich source of resistant starch (RS), yet substantial quantities of non-export-grade fruit remain underutilized. This study investigated the use of RS-rich green banana flour in cookie production. The effects of drying temperature on RS retention were evaluated, followed by flour characterization and an assessment of cookies formulated with different wheat flour substitution levels. Drying at 60 °C yielded the highest RS content (48.75 g/100 g dry matter). Replacing 20% of the wheat flour with green banana flour produced cookies with textural and sensory properties comparable to those of the control and high overall acceptability among 101 participants. Baking at 165 °C for 15 min resulted in cookies containing 15.01 g RS/100 g dry matter - approximately 7.5 times the amount found in conventional cookies and a moisture content of 0.78%. These findings highlight the potential of RS-rich green banana flour as a functional ingredient for producing high-RS cookies without compromising product quality. This approach provides a value-added solution for utilizing non-export-grade green bananas while supporting the development of functional bakery products with potential health benefits.

Từ khóa
Cavendish banana green banana flour resistant starch cookies functional

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