Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

Green banana flour (GBF), as a functional ingredient, was used to partially substitute cassava starch in two types of snacks, viz. fish cracker (FC) and cassava cracker (CC). It is observed that use of GBF increased the nutritional value including enhancement of dietary fiber, essential minerals, polyphenol content, antioxidant capacity and decreased oil content to varying degrees depending on the substitution level in these two crackers. However, its use compromised the textural properties in terms of the linear expansion ratio, crispness, bulk density, porosity and color. Sensory evaluation showed that the products with not more than 40 g substitution level by GBF from 100 g cassava starch in CC and not more than 15 g in FC were acceptable by the panelists.

► Cassava starch was partially replaced by green banana flour in two fried crackers. ► The substitution level significantly affected the qualities of fried crackers. ► Thermal degradation and leaching resulted in these reductions in total polyphenol. ► The accepted substitution level was determined by sensory evaluation.