Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
Year: 2020
Type: dissertation
Abstract: Demand for dietary fibre-enriched and low sugar bakery products is \nincreasing rapidly due to current high incidence of Type 2 diabetes mellitus. Banana \nis one of the most consumed fruit which provide excellent nutritional health benefits. \nMeanwhile, overripe banana has been discarded due to its low quality and \nappearance. Despite its appearance, overripe banana exhibits rich sources of natural \nsweetener and dietary fibre which could potentially be used as a novel food \ningredient to replace added sugar and wheat flour in bakery product. Thus, the study \naims to determine the nutritional values, physical properties, sensory acceptability \nand glycaemic index (GI) value of chocolate cookies formulated with overripe \nbanana sweetener (OBS) as partial replacement (0, 5, 10, 15 and 20%) for table sugar \nand utilization of overripe banana residue (OBR) as partial replacement (8%) for \nwheat flour. Results have shown that incorporation of OBR and OBS significantly \n(p<0.05) increased nutritional values of chocolate cookies. Chocolate cookies \nformulated with 8% OBR+20% OBS recorded the highest TDF (7.80%) and ash \n(1.47%) content. Both carbohydrate and sucrose content of chocolate cookies were \nreduced significantly with increasing level of OBS. In texture profile analyses, an \nincrement in spread ratio as well as a decrease in firmness were shown with \nincreasing levels of OBS in chocolate cookies. Sensory scores for control and 8% \nOBR-incorporated cookie were not significant difference for all the sensory \nattributes. Moreover, incorporation of OBS up to 15% produced the highest scores interm of aroma, flavour and overall acceptance. Based on the sensory acceptability \nresults, Three formulations of chocolate cookies (0%, 8% OBR and 8% OBR+15% \nOBS) were selected for GI testing. It was found that the GI values for 0%-cookie, 8% \nOBR-cookie and 8%OBR+15%OBS-cookie were 63, 56 and 50, respectively. The \nresults of this study showed that overripe banana can be used as a food ingredient in \ndeveloping low-GI chocolate cookie.
Author: Ng Yee Vern
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W3120915023