Bakery and steamed products made of resistant starch-rich banana flour as functional foods

Abstract

Starch of unripe "u Ii " plantain variety (Musa paradisiaca) was modified by 24 h fermentation of banana chips followed by autoclaving-cooling to increase the resistant starch (RS) content of the flour. The modified RS-rich banana flour (MBF) was then formulated with various ratios of wheat flour (WF) into bakery and steamed products i.e. cookies, bread and brownies cake. The modification process could significantly increase the RS content (9.19%) of MBF compared to the unmodified flour (6.17%). Sensory test revealed that the most preferable product with certain formulation (MBF:WF) according to the panelists were 60:40, 20:80, and 70:20, for banana cookies, bread and brownies, respectively. Different MBF formulations and baking and steaming process contributed to the RS content of the products with the highest RS content was found in cookies (3.68%), followed by brownies (1.51%) and bread (1.45%). Starch digestibility of the products were relatively low i.e. 47.74% (cookies), 45.63% (bread) and 45.91 % (brownies).