Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies

Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of Type 2 diabetes mellitus. Banana is one of the most consumed fruit which provide excellent nutritional health benefits. Meanwhile, overripe banana has been discarded due to its l...

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Main Author:	Vern, Ng Yee
Format:	Thesis
Language:	English
Published:	2020
Subjects:	R Medicine
Online Access:	http://eprints.usm.my/48049/1/50.%20NG%20YEE%20VERN-FINAL%20THESIS%20P-SKM002018%28R%29%20PWD_24%20pages.pdf
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spelling	my-usm-ep.480492021-01-05T08:12:32Z Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies 2020-07 Vern, Ng Yee R Medicine Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of Type 2 diabetes mellitus. Banana is one of the most consumed fruit which provide excellent nutritional health benefits. Meanwhile, overripe banana has been discarded due to its low quality and appearance. Despite its appearance, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient to replace added sugar and wheat flour in bakery product. Thus, the study aims to determine the nutritional values, physical properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (0, 5, 10, 15 and 20%) for table sugar and utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat flour. Results have shown that incorporation of OBR and OBS significantly (p<0.05) increased nutritional values of chocolate cookies. Chocolate cookies formulated with 8% OBR+20% OBS recorded the highest TDF (7.80%) and ash (1.47%) content. Both carbohydrate and sucrose content of chocolate cookies were reduced significantly with increasing level of OBS. In texture profile analyses, an increment in spread ratio as well as a decrease in firmness were shown with increasing levels of OBS in chocolate cookies. Sensory scores for control and 8% OBR-incorporated cookie were not significant difference for all the sensory attributes. Moreover, incorporation of OBS up to 15% produced the highest scores interm of aroma, flavour and overall acceptance. Based on the sensory acceptability results, Three formulations of chocolate cookies (0%, 8% OBR and 8% OBR+15% OBS) were selected for GI testing. It was found that the GI values for 0%-cookie, 8% OBR-cookie and 8%OBR+15%OBS-cookie were 63, 56 and 50, respectively. The results of this study showed that overripe banana can be used as a food ingredient in developing low-GI chocolate cookie. 2020-07 Thesis http://eprints.usm.my/48049/ http://eprints.usm.my/48049/1/50.%20NG%20YEE%20VERN-FINAL%20THESIS%20P-SKM002018%28R%29%20PWD_24%20pages.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Sains Kesihatan
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	R Medicine
spellingShingle	R Medicine Vern, Ng Yee Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
description	Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of Type 2 diabetes mellitus. Banana is one of the most consumed fruit which provide excellent nutritional health benefits. Meanwhile, overripe banana has been discarded due to its low quality and appearance. Despite its appearance, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient to replace added sugar and wheat flour in bakery product. Thus, the study aims to determine the nutritional values, physical properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (0, 5, 10, 15 and 20%) for table sugar and utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat flour. Results have shown that incorporation of OBR and OBS significantly (p<0.05) increased nutritional values of chocolate cookies. Chocolate cookies formulated with 8% OBR+20% OBS recorded the highest TDF (7.80%) and ash (1.47%) content. Both carbohydrate and sucrose content of chocolate cookies were reduced significantly with increasing level of OBS. In texture profile analyses, an increment in spread ratio as well as a decrease in firmness were shown with increasing levels of OBS in chocolate cookies. Sensory scores for control and 8% OBR-incorporated cookie were not significant difference for all the sensory attributes. Moreover, incorporation of OBS up to 15% produced the highest scores interm of aroma, flavour and overall acceptance. Based on the sensory acceptability results, Three formulations of chocolate cookies (0%, 8% OBR and 8% OBR+15% OBS) were selected for GI testing. It was found that the GI values for 0%-cookie, 8% OBR-cookie and 8%OBR+15%OBS-cookie were 63, 56 and 50, respectively. The results of this study showed that overripe banana can be used as a food ingredient in developing low-GI chocolate cookie.
format	Thesis
qualification_level	Master's degree
author	Vern, Ng Yee
author_facet	Vern, Ng Yee
author_sort	Vern, Ng Yee
title	Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
title_short	Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
title_full	Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
title_fullStr	Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
title_full_unstemmed	Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
title_sort	effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Sains Kesihatan
publishDate	2020
url	http://eprints.usm.my/48049/1/50.%20NG%20YEE%20VERN-FINAL%20THESIS%20P-SKM002018%28R%29%20PWD_24%20pages.pdf
_version_	1747821872480780288

Effect of sweetener and residue of overripe banana incorporation on physicochemical properties, sensory acceptability and glycaemic index of chocolate cookies

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