Development of Wafer Cookies Supplemented with Heath Benefit from Banana Blossom Powder
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Abstract
This research aimed to study the health property of wafer cookies supplemented with banana blossom. Banana blossom powder was prepared by using the drum drying technique. The powder was used to add as an ingredient to prepare the wafer cookies at the levels of 4, 7 and 10 %w/w. As a result, the addition increased the total fiber content in the water cookies by 2.63, 5.15 and 7.84 g/100 g, which was significantly higher (p≤0.05) than that of the control sample. Total phenolic contents of all wafer cookies supplemented with banana blossom powder (598-1,093 µg GAE/100 g) tended to increase with the banana blossom powder content and these values were higher than that of the control one (420 µg GAE/100 g). This caused the higher DPPH scavenging activity of the wafer cookies supplemented with banana blossom powder (1.490 – 1.568 µg GAE/100 g) to be higher (p≤0.05) than that of the control sample. Banana blossom powder reduced (p≤0.05) the hardness (559 – 680 g) of the wafer but showed an insignificant (p>0.05) effect on the fracturability value of the products (~33 mm). The addition of the banana blossom powder at 4 and 7 %w/w received comparable liking scores (p>0.05) on flavor (7.35-7.60), texture (7.00-7.80) and overall acceptance (7.15-7.65) and also higher (p≤0.05) than that of the control sample but the liking scores on the flavor, texture, and overall acceptance attributes of the latter were equal to the wafer cookies supplemented with 4 %w/w banana blossom powder. The 7 %w/w banana blossom supplemented wafer cookies was selected as a final product over another due to the higher total fiber and total phenolic contents. The supplementation of banana blossom in the wafer cookies could increase the value of the agricultural by-product and also delivered a wafer cookies product with an elevated health property.
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