INFLUENCE OF BANANA FLOUR SUBSTITUTION FOR CASSAVA STARCH ON THE NUTRITION NUTRITIONAL, COLOR, TEXTURE AND SENSORY QUALITY IN TWO SNACKS

摘要：

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.

关键词： banana flour cassava starch snack foods quality attributes

作者: Yingqiang Wang Min Zhang Arun S.Mujumdar

作者单位: 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

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-8

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）