Studies in the application of green banana flour composite from 10 banana cultivars in gluten-sugar-free banana flour based biscuit

Abstract

Gluten intolerance and diabetes are some of the major noninfectious sicknesses in South Africa. The influence of ingredients on the physicochemical profile of composite green banana flour-based biscuits was examined in this investigation. The main goal was to see how the ingredients affected the feel and acceptability of gluten-sugar-free biscuits. The proximate analysis of green banana composite flour, browning index, biscuit dimension, textural properties, and consumer acceptability of gluten-sugar-free banana flour-based biscuits were investigated. Biscuits were prepared from a composite flour made from 10 banana cultivars grown in South Africa. The concentrations of the main ingredients (xylitol, shortening, milk, flour) were varied between 5-55%. Biscuit dimension was measured in (mm) using a 0-200mm digital calliper. A chromaticity meter was used to determine the hue of the biscuit's surface (CR-400, Onica Minolta Co, Japan). The textural features of the resultant biscuits were tested by a TA-XT texture tester through a 2mm cylinder probe, and by consumer sensory evaluation involving 120 unexperienced panelists using a 9-point hedonic scale. Statistical analysis was done by means of one-way ANOVA with separation of means using Duncan’s Multiple Range Tests. Correlations between parameters were done using a Spearman rank correlation coefficient. The data showed an increase of biscuit spread ratio with the increase of milk, shortening and xylitol percentage and biscuit spread ratio reduction noted when ingredients concentration increase to 20%. Overall browning index of biscuits baked varying ingredient concentration increased with increasing ingredient concentration. The results showed that xylitol, milk, shortening, and flour percentage affected the instrumental texture, consumer acceptability, and willingness-to-buy of the biscuits. Overall acceptability was most correlated with taste (r=0.95) and texture (r=0.95). This recommends that taste and texture were crucial drivers of liking for the consumers assessing biscuits. The willingness-to-buy was moderately correlated with taste (r=0.60) and texture (r=0.60). The present research indicated that it is possible to modulate the textural properties, consumer acceptability and willingness-to-buy, of gluten-sugar-free banana flour-based biscuits, by varying the concentration of xylitol, shortening, flour and milk added to the formulation. To identify the optimum percentage of ingredients, optimization studies are required. The resultant gluten-sugar-free banana flour-based biscuits would contribute to the alleviation of gluten intolerance and diabetes hence reduce the overall public and personal health bills associated with these non-communicable diseases.