INFLUENCE OF UNRIPE BANANA FLOUR INCORPORATION ON THE PHYSICAL, ANTIOXIDANT PROPERTIES AND CONSUMER ACCEPTABILITY OF BISCUITS

The purpose of this work was to evaluate the influence of incorporating unripe banana flour (UBF) in biscuit in order to determine its physical, antioxidant and sensory properties. Two unripe non-commercial banana cultivars (Luvhele and Mabonde) were used. Wheat flour was replaced by 10, 15, 20 and 30% of UBF. Functional properties of UBF, physical properties, polyphenolic compounds, antioxidant activity and consumer acceptability of baked biscuits were determined. Functional properties of UBF revealed decrease in water and oil absorption capacity, foaming capacity and increase in bulk density at p < 0.05. Weight, thickness, fracturability and hardness of composite biscuits significantly increased at p < 0.05. The diameter and spread ratio decreased with the inclusion of UBF. The colour of the biscuits (L*, b* and hue values) also decreased. However, the addition of UBF increased the a* value, colour differences and total phenolic content of biscuits. The total flavonoid content of Luvhele biscuits increased while that of Mabonde biscuits decreased. The antioxidant properties of biscuits were enhanced with UBF addition. Consumer acceptability results revealed that biscuits with 10% UBF level were more acceptable by panellists with regards to taste, crispness and overall acceptability. Results show that UBF can be utilised as functional ingredient in bakery products such as biscuits.

Automated summary

This study evaluated the influence of incorporating unripe banana flour (UBF) in biscuits, finding that biscuits with 10% UBF were more acceptable in terms of taste, crispness, and overall acceptability. Results suggest that UBF can be utilized as a functional ingredient in bakery products such as biscuits.