That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch

Babatunde Olawoye; Oladapo Fisoye Fagbohun; Oyekemi Popoola-Akinola; Deborah Bolutife Adetola; Saka Olasunkanmi Gbadamosi; Charles Taiwo Akanbi

Applied Food Research (Dec 2023)

That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch

Babatunde Olawoye,
Oladapo Fisoye Fagbohun,
Oyekemi Popoola-Akinola,
Deborah Bolutife Adetola,
Saka Olasunkanmi Gbadamosi,
Charles Taiwo Akanbi

Affiliations

Babatunde Olawoye: Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria; Corresponding author.
Oladapo Fisoye Fagbohun: Department of Biology, Wilmington College, 1870 Quaker Way, Wilmington, OH 45177, USA
Oyekemi Popoola-Akinola: Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
Deborah Bolutife Adetola: Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
Saka Olasunkanmi Gbadamosi: Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
Charles Taiwo Akanbi: Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria

Journal volume & issue: Vol. 3, no. 2
p. 100342

Abstract

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Gluten-free cookies were formulated from cardaba banana flour by substituting it with different levels of native and succinic-modified cardaba starch. The cookies were characterized by their nutritional compositions, physical properties, starch fractions and in vitro starch digestibility as well as sensory properties. The formulated gluten-free cookies had lower protein (10.57–11.08 %) and high fibre (7.37–9.21 %) compared to the reference sample (wheat cookie) which had 12.93 % and 4.53 % of protein and fibre, respectively. Among the cookies, there existed a difference in hardness and colour. All the formulated cookies exhibited lower rapidly digestible starch (33–48.7 %) as well as higher resistance (21.94–26.17 %) starch and slowly digestible starch (13.16–30.77 %) than the wheat cookie. The in vitro starch digestibility of the cookies revealed that all formulated gluten-free cookies exhibited a slowly digestible property. Finally, cookies formulated with 40 % succinate starch (S40), 70 % native cardaba starch (N70) as well as cardaba banana cookies (BC) were preferred by the consumers owing to two distinct attributes which were toasted flavour and savoury.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

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