Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties
Year: 2026
Type: article
Abstract: BACKGROUND: There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development. This study evaluated the physicochemical, technological and sensory properties of savory biscuits formulated with green banana pulp (PF) and pulp/peel mixed flours. Four formulations were developed: a control (0-PF), prepared with sweet and sour cassava starches, and three formulations in which 50% of the total cassava starch was replaced with green banana flours containing different pulp-to-peel ratios, 80-PF (80:20), 90-PF (90:10) and 100-PF (100% pulp flour). RESULTS: The 80-PF and 90-PF formulations exhibited higher protein, lipid, and ash contents, whereas all three enriched formulations (80-PF, 90-PF and 100-PF) showed increased levels of total dietary fiber and resistant starch. Texture and thickness values decreased with the increasing proportion of PF and mixed flours. Structural analysis revealed a reduction in both total and open porosity in the 80-PF, 90-PF and 100-PF biscuits, which was associated with increased firmness. All formulations achieved mean sensory scores above the acceptability threshold. Notably, the 90-PF formulation received the highest score for texture, likely due to its denser internal matrix and optimal crunchiness, as confirmed by the JAR analysis. CONCLUSION: These findings support the use of green banana pulp and pulp/peel mixed flours as functional ingredients for developing nutritionally enhanced, fiber-rich savory biscuits with desirable textural and sensory properties. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
DOI: 10.1002/jsfa.70573
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $4,620
OpenAlex ID: W7135016723