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

被引：0

作者：

Ng, Y., V ^{[1
]}

Alina, T. I. Tengku ^{[2
]}

Rosli, W. I. Wan ^{[1
]}

机构：

[1] Univ Sains Malaysia, Sch Hlth Sci, Nutr & Dietet Program, Hlth Campus, Kubang Kerian 16150, Kelantan, Malaysia

[2] Univ Sains Malaysia, Sch Med Sci, Community Med Program, Hlth Campus, Kubang Kerian 16150, Kelantan, Malaysia

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2025年 / 32卷 / 01期

关键词：

fruit; bakery product; natural sweetener; physical properties; morphological characteristics; SENSORY PROPERTIES; PHYSICOCHEMICAL PROPERTIES; DATE SYRUP; FIBER; STARCH; DOUGH; RIPENESS; EXTRACT; QUALITY; PECTIN;

D O I：

10.47836/ifrj.32.1.21

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Due to the rising prevalence of type 2 diabetes mellitus, the demand for dietary fibre- enriched 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. (c) All Rights Reserved

引用

页码：280 / 289

页数：10

共 52 条

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