That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch
Babatunde Olawoye, Oladapo F. Fagbohun, Oyekemi Popoola‐Akinola, Deborah Bolutife Adetola, Saka O. Gbadamosi, Charles Taiwo Akanbi
Abstract
Gluten-free cookies were formulated from cardaba banana flour by substituting it with different levels of native and succinic-modified cardaba starch. The cookies were characterized by their nutritional compositions, physical properties, starch fractions and in vitro starch digestibility as well as sensory properties. The formulated gluten-free cookies had lower protein (10.57 – 11.08%) and high fibre (7.37 – 9.21%) compared to the reference sample (wheat cookie) which had 12.93% and 4.53% of protein and fibre, respectively. Among the cookies, there existed a difference in hardness and colour. All the formulated cookies exhibited lower rapidly digestible starch (33-48.7%) as well as higher resistance (21.94-26.17%) starch and slowly digestible starch (13.16-30.77%) than the wheat cookie. The in vitro starch digestibility of the cookies revealed that all formulated gluten-free cookies exhibited a slowly digestible property. Finally, cookies formulated with 40% succinate starch (S40), 70% native cardaba starch (N70) as well as cardaba banana cookies (BC) were preferred by the consumers owing to two distinct attributes which were toasted flavour and savoury.