Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology

Abstract

The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923.

Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types

“…Inulin-type fructans, according to Teferra [31] are resistant to digestion by human enzymes and are primarily fermented in the colon by health-promoting bacteria. The inulin content in the current biscuits is lower than that of the banana bar product studied by Sarifudin et al [32] which ranged from 2.57 to 4.10%.…”

Impact of Date Powder, Sacha Inchi Oil, and Moringa Powder in a Novel Cognitive-Enhancing Health Bar: An Evaluation of Physicochemical Properties and Functional Benefits

“…The quantities of other ingredients, including dark chocolate compound, maltitol, isomalt, bubble rice, oats, and pumpkin seeds, were kept constant throughout the study. A previous study had established that the upper limits for date powder, Sacha inchi (Plukenetia volubilis) oil, and Moringa (Moringa oleifera) powder were 12.5%, 10.0%, and 7.5%, respectively, while their lower limits were set at 7.5%, 5.0%, and 2.5%, respectively (Sarifudin et al, 2020). These limits were inputted into Stat Ease Design Expert Version 12, yielding 14 different health bar formulas.…”

The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

“…So far, the utilization of banana/plantain flour by processing in general that has been carried out includes processing it into flakes, noodles, snack bars, bread, and cookies [20][21][22][23][24][25]. Utilization of banana flour processed by peeling and unpeeling accompanied by a fermentation process has not been found, especially for snack bar products.…”

“…Utilization of banana flour processed by peeling and unpeeling accompanied by a fermentation process has not been found, especially for snack bar products. According to Sarifudin et al, banana-based snack bars can supply nutritional needs and provide health benefits due to the content of inulin, FOS, and dietary fiber so that they can be categorized as functional foods [22]. Therefore this research was conducted to utilize fermented banana flour processed by peeling and unpeeling in snack bar products and observe its effect on macro and micronutrient content, texture, and sensory acceptability.…”