Development of a cake rich in resistant starch with good sensory acceptance

Abstract

The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of “would certainly buy” and “would probably buy”, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.

Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario

“…The addition of green banana flour replacing wheat flour normally provides an increase in mineral content (ash), fibers, and resistant starch, such as fibers and minerals in the preparation of instant noodles [60]; resistant starch in loaf bread [33]; resistant starch and fiber in cake [66], resistant starch and ash in wholemeal bread [34] and resistant starch, fiber and ash in pizza dough [65]. Resistant fiber and starch contents increase as the percentage of green banana flour in the preparation increases as well [65,66]. Similar results, but without protein losses, were found in preparations where green banana flour replaced cassava starch, in which green banana flour provided higher ash, fiber, protein, and resistant starch contents [67].…”

“…Nutritional losses resulting from the replacement of wheat flour by banana flour can occur from the decrease in the levels of lipids and protein in instant noodles and cake [60,66] and protein levels in sliced bread and pizza [33,65]. The lower lipid content shown in most recipes is because green banana pulp flour has lower levels of this nutrient than wheat flour [35,60], unlike green banana peel flour [35].…”