Effect of overripe banana pulp incorporation on nutritional composition physical properties and sensory acceptability of chocolate cookies

Ng Y. V., . and Tengku Alina T. I., . and Wan Rosli W. I., . Effect of overripe banana pulp incorporation on nutritional composition physical properties and sensory acceptability of chocolate cookies. pp. 252-260. ISSN 2231-7546

The intake of dietary fibre (DF) has been proven to lower the risk of chronic diseases leading to the increasing demand for fibre-enriched bakery product. Banana is one of the most consumed fruits that exhibits rich sources of DF and provides excellent nutritional health benefits. However overripe banana is discarded due to its low quality and appearance. Thus the present work was aimed to determine the properties of chocolate cookies formulated with overripe banana pulp powder (OBPP) as partial replacement (0 6 8 and 10) for wheat flour. Nutritional composition physical properties and sensory acceptability of the cookies were analysed using AOAC methods texture profile analyser and 7-point hedonic scaling method respectively. Results showed that increased incorporation of OBPP significantly increased the nutritional values of chocolate cookies. Chocolate cookies formulated with 10 of OBPP recorded the highest total dietary fibre (8.21) and ash (1.23) contents. In texture profile analysis the firmness of the chocolate cookies was recorded to increase slightly with increasing level of OBPP although this was not significant. Sensory scores for the control (0) and 6 OBPP-incorporated cookies were not significantly different for all the sensory attributes. However the incorporation of 8 OBPP produced the highest scores in terms of aroma flavour and overall acceptance. In summary the addition of 8 OBPP could be an effective way to produce nutritious and the most palatable chocolate cookies.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(02)%202020/06%20-...

Abstract

The intake of dietary fibre (DF) has been proven to lower the risk of chronic diseases leading to the increasing demand for fibre-enriched bakery product. Banana is one of the most consumed fruits that exhibits rich sources of DF and provides excellent nutritional health benefits. However overripe banana is discarded due to its low quality and appearance. Thus the present work was aimed to determine the properties of chocolate cookies formulated with overripe banana pulp powder (OBPP) as partial replacement (0 6 8 and 10) for wheat flour. Nutritional composition physical properties and sensory acceptability of the cookies were analysed using AOAC methods texture profile analyser and 7-point hedonic scaling method respectively. Results showed that increased incorporation of OBPP significantly increased the nutritional values of chocolate cookies. Chocolate cookies formulated with 10 of OBPP recorded the highest total dietary fibre (8.21) and ash (1.23) contents. In texture profile analysis the firmness of the chocolate cookies was recorded to increase slightly with increasing level of OBPP although this was not significant. Sensory scores for the control (0) and 6 OBPP-incorporated cookies were not significantly different for all the sensory attributes. However the incorporation of 8 OBPP produced the highest scores in terms of aroma flavour and overall acceptance. In summary the addition of 8 OBPP could be an effective way to produce nutritious and the most palatable chocolate cookies.

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Item Type:	Article
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Nutritional value
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Biscuits
AGROVOC Term:	Experimental design
AGROVOC Term:	Sampling
AGROVOC Term:	Raw materials
AGROVOC Term:	Data analysis
AGROVOC Term:	Analysis of variance
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8992

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