Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.lwt.2011.12.011
Title: Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks
Authors: Wang, Y.
Zhang, M.
Mujumdar, A.S. 
Keywords: Cassava starch
Green banana flour
Nutrition
Sensory quality
Snack foods
Texture
Issue Date: Jun-2012
Citation: Wang, Y., Zhang, M., Mujumdar, A.S. (2012-06). Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. LWT - Food Science and Technology 47 (1) : 175-182. ScholarBank@NUS Repository. https://doi.org/10.1016/j.lwt.2011.12.011
Abstract: 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. © 2011 Elsevier Ltd.
Source Title: LWT - Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/60528
ISSN: 00236438
DOI: 10.1016/j.lwt.2011.12.011
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