Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks
Open accessAbstract
Green banana flour (GBF), as a functional ingredient, was used to partially substitute cassava starch in two types of snacks, viz. fish cracker (FC) and cassava cracker (CC). It is observed that use of GBF increased the nutritional value including enhancement of dietary fiber, essential minerals, polyphenol content, antioxidant capacity and decreased oil content to varying degrees depending on the substitution level in these two crackers. However, its use compromised the textural properties in terms of the linear expansion ratio, crispness, bulk density, porosity and color. Sensory evaluation showed that the products with not more than 40 g substitution level by GBF from 100 g cassava starch in CC and not more than 15 g in FC were acceptable by the panelists.
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Green banana flour is used to enrich cassava crackers and fish crackers, which are considered poor nutrition-wise.
“This is used to enrich cassava crackers and fish crackers, which are considered poor nutrition-wise [82].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [82]
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- Authors
- Wang, Y., Zhang, M., & Mujumdar, A. S.
- Affiliations
- Jiangnan University (CN)
- National University of Singapore (SG)
- Corresponding author
- Zhang, Min
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2012-06
- Volume
- 47
- Issue
- 1
- Pages
- 175-182
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2041752560
- Cited by
- 140
- References
- 28
- Citations by year
- 2026: 5 · 2025: 6 · 2024: 5 · 2023: 9 · 2022: 26 · 2021: 18 · 2020: 15 · 2019: 13 · 2018: 11 · 2017: 5 · 2016: 8 · 2015: 6 · 2014: 3 · 2013: 8 · 2012: 2
- FWCI
- 3.84
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- LWT (publishedVersion, cc-by-nc-nd)
- National University of Singapore (submittedVersion)
- Funders
- 863-HI-TECH Research and Development Program of China (2011AA100802)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Cassava research and cyanide
- Keywords
- green banana flour, fish crackers, cassava crackers, functional food ingredients, dietary fiber, polyphenols, antioxidant capacity, oil content, texture, color, sensory acceptability, porosity, bulk density
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