ArticleJournal of the science of food and agriculture2026
Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThere is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development. This study evaluated the physicochemical, technological and sensory properties of savory biscuits formulated with green banana pulp (PF) and pulp/peel mixed flours. Four formulations were developed: a control (0-PF), prepared with sweet and sour cassava starches, and three formulations in which 50% of the total cassava starch was replaced with green banana flours containing different pulp-to-peel ratios, 80-PF (80:20), 90-PF (90:10) and 100-PF (100% pulp flour).
resultsThe 80-PF and 90-PF formulations exhibited higher protein, lipid, and ash contents, whereas all three enriched formulations (80-PF, 90-PF and 100-PF) showed increased levels of total dietary fiber and resistant starch. Texture and thickness values decreased with the increasing proportion of PF and mixed flours. Structural analysis revealed a reduction in both total and open porosity in the 80-PF, 90-PF and 100-PF biscuits, which was associated with increased firmness. All formulations achieved mean sensory scores above the acceptability threshold. Notably, the 90-PF formulation received the highest score for texture, likely due to its denser internal matrix and optimal crunchiness, as confirmed by the JAR analysis.
conclusionThese findings support the use of green banana pulp and pulp/peel mixed flours as functional ingredients for developing nutritionally enhanced, fiber-rich savory biscuits with desirable textural and sensory properties. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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