Preparation of a biscuit based on banana (Musa abb) and sweet potato (ipomea batatas) flours

Abstract

In order to diversify the use of Pelipita banana (Musa ABB) and sweet potato (Ipomoea batatas) flours, we proposed evaluating the functionality of a cookie replacing wheat flour with 70% Pelipita banana flour and 30% sweet potato flour in order to obtain a product with pleasant organoleptic and physical properties and improved nutritional quality, in terms of dietary fiber and resistant starch. Cookies prepared from Pelipita banana and sweet potato flours increased significantly with respect to the following chemical components: ash (from 0.6 to 2.1%), protein (3.9 to 5.3%), dietary fiber (4.1 to 5.3%) and total sugars (24.1 to 22.1%). Cookies made with banana and sweet potato flour met the requirements established in the industry in terms of moisture (3.3%), aw (0.410) and color (L= 49.3 a= 4.79 and b= 19.3). The results showed that the composite flour, contributed to a slight increase in fractions of fiber, protein, ash, phosphorus, calcium and iron in cookies. In conclusion, the use of sweet potato and banana flours in a ratio of 30%-70% respectively, was a suitable ingredient in the production of biscuits with high sensory preference, constituting an alternative source of dietary fiber.