INFLUENCE OF BANANA FLOUR SUBSTITUTION FOR CASSAVA STARCH ON THE NUTRITION NUTRITIONAL, COLOR, TEXTURE AND SENSORY QUALITY IN TWO SNACKS
Green banana flour, as a functional ingredient, was used to partially substitute cassava starch in two popular Asian snacks viz.fish cracker (FC) and cassava cracker (CC).It is observed that use of green banana flour increased the nutritional value including enhancement of dietary fiber, essential minerals, polyphenols content, antioxidant capacity and decreased oil content to varying degrees depending on the substitution 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 products with no more than 40% substitution level by green banana flour for cassava starch in CC and no more than 15% in FC produces high quality of crackers of high nutritional value that were acceptable by the consumers.
banana flour cassava starch snack foods quality attributes
Yingqiang Wang Min Zhang Arun S.Mujumdar
State Key Laboratory of Food Science and Technology,Jiangnan University,214122Wuxi,Jiangsu,China Department of Mechanical Engineering,National University of Singapore,9 Engineering Drive 1,Singapor
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-8
2011-09-18(万方平台首次上网日期,不代表论文的发表时间)