Incorporation of sweetener and residue of overripe banana in chocolate cookies: study on physical, textural, and microstructural characteristics


Citation

Ng, Y. V. and Tengku Alina T. I., . and Wan Rosli W. I., . (2025) Incorporation of sweetener and residue of overripe banana in chocolate cookies: study on physical, textural, and microstructural characteristics. International Food Research Journal (Malaysia), 32 (1). pp. 280-289. ISSN 2231 7546

Abstract

Due to the rising prevalence of type 2 diabetes mellitus, the demand for dietary fibreenriched and low sugar bakery products is increasing rapidly. The dark brown appearance of overripe banana has been found to make them one of the most wasted products. However, overripe banana contains plentiful dietary fibre and natural sweetener which could potentially be utilised as a new ingredient in baked goods. Therefore, the present work’s objective was to assess how overripe banana sweetener (OBS) and its residue (OBR) affected the physical, textural, and microstructural characteristics of chocolate cookies. The results showed that the incorporation of both OBS and OBR influenced the starch granule integrity by minimising the size, and restricting starch gelatinisation. These mitigated starch digestion, and improved glycaemic response. Overripe banana could have great potential to be utilised as a functional ingredient to develop highly nutritious cookies without compromising its physical properties.


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Abstract

Due to the rising prevalence of type 2 diabetes mellitus, the demand for dietary fibreenriched and low sugar bakery products is increasing rapidly. The dark brown appearance of overripe banana has been found to make them one of the most wasted products. However, overripe banana contains plentiful dietary fibre and natural sweetener which could potentially be utilised as a new ingredient in baked goods. Therefore, the present work’s objective was to assess how overripe banana sweetener (OBS) and its residue (OBR) affected the physical, textural, and microstructural characteristics of chocolate cookies. The results showed that the incorporation of both OBS and OBR influenced the starch granule integrity by minimising the size, and restricting starch gelatinisation. These mitigated starch digestion, and improved glycaemic response. Overripe banana could have great potential to be utilised as a functional ingredient to develop highly nutritious cookies without compromising its physical properties.

Additional Metadata

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Item Type: Article
AGROVOC Term: bananas
AGROVOC Term: food processing
AGROVOC Term: baking
AGROVOC Term: dietary fibres
AGROVOC Term: sugar
AGROVOC Term: chemicophysical properties
AGROVOC Term: oceanic microstructure
AGROVOC Term: sweeteners
Geographical Term: Malaysia
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 16 Mar 2026 04:01
Last Modified: 16 Mar 2026 04:01
URI: http://webagris.upm.edu.my/id/eprint/25125

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