Using Fermented Green Banana Flour as a Healthy Ingredient in Cookies

Jim Crocker
17th August, 2024

Using Fermented Green Banana Flour as a Healthy Ingredient in Cookies

Image Source: Natural Science News, 2024

Key Findings

  • The study by Selçuk University explored using unripe banana flour (UBF) and fermented unripe banana flour (FUBF) in biscuits
  • Adding UBF or FUBF significantly increased the total phenolic content and antioxidant activity of the biscuits
  • Despite these enhancements, all biscuit samples had high glycemic index values, which is important for those monitoring blood sugar levels
The rapid ripening of bananas often leads to significant losses before consumption. One innovative solution to this problem is transforming unripe bananas into flour and incorporating it into bakery products. This not only enhances the functional properties of the products but also adds value to the bananas. A recent study conducted by Selçuk University aimed to improve the functional properties of banana flour through fermentation and investigate its potential use in producing healthy snack biscuits, which are particularly popular among children and busy individuals[1]. In the study, different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits. The researchers evaluated the impact of these additions on various physical, textural, and functional properties of the biscuits, including color, diameter, thickness, spread ratio, hardness, total phenolic content (TPC), antioxidant activity, dietary fiber, and glycemic index (GI). The addition of UBF or FUBF significantly increased the total phenolic content and antioxidant activity of the biscuits. The highest TPC was observed in biscuits containing 30% FUBF, measuring 1167.88 mg GAE/kg. This aligns with previous findings that unripe banana flour is rich in carbohydrates and other functional compounds, making it a valuable ingredient with health-promoting properties[2]. However, the study found that fermentation did not significantly affect the antioxidant activity of the samples. One notable finding was the effect of FUBF on the biscuit spread ratio. The addition of FUBF positively influenced the spread ratio compared to UBF, indicating that fermentation could enhance certain physical properties of the biscuits. This is consistent with earlier research that showed different processing methods could alter the physical properties of flour-based products[3]. The study also examined the glycemic index (GI) values of the biscuits. Despite the functional enhancements, all samples had high GI values, with the control at 78.59 and the 30% FUBF sample at 72.74. This places all samples in the high GI food category, which may be a consideration for those monitoring their blood sugar levels. This finding contrasts with previous studies that aimed to reduce the GI of bakery products through various methods, such as the addition of enzyme-resistant starch[3] or the use of sourdough fermentation[4]. Textural properties were also assessed, with biscuit hardness decreasing significantly with the addition of UBF or FUBF. However, fermentation did not have a significant impact on hardness. This suggests that while UBF and FUBF can improve the texture of biscuits, the fermentation process itself does not further influence this particular attribute. In summary, the study by Selçuk University highlights the potential of using unripe banana flour, both in its natural and fermented forms, to create healthier snack biscuits with enhanced functional properties. The addition of UBF or FUBF significantly improved the total phenolic content and antioxidant activity of the biscuits, although it did not lower their glycemic index. These findings contribute to the growing body of research on functional food ingredients and their applications in developing nutritious and appealing food products[2][3][4].

FruitsNutritionHealth

References

Main Study

1) Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.

Published 17th August, 2024

https://doi.org/10.1007/s11130-024-01224-4

Related Studies

2) Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour.

https://doi.org/10.3390/molecules26072070

3) The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production.

https://doi.org/10.1007/s13197-019-03880-w

4) Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.

https://doi.org/10.1039/c3fo60505a


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