• Banana flour (BF) influences color and odor of extruded snacks • Increasing BF increased bulk density and reduced expansion ratio • SEM and FTIR revealed structural changes in the starch-fiber matrix • 10% BF provided a balance between physicochemical and sensory characteristics • BF shows potential as an ingredient for extruded snack development The rising consumer awareness of nutritious foods has increased the demand for healthier snack options, leading to the utilization of banana flour as a starch ingredient in extruded snack products. This study aimed to incorporate banana flour (BF) into maize–rice extruded snacks produced using a twin-screw extrusion system under typical processing conditions. The physicochemical, structural, and sensory properties of the resulting products were evaluated. BF incorporation at levels of 5%, 10%, and 15% resulted in significant changes in product properties. Increasing BF content reduced the expansion ratio while increasing bulk density ( P ≤ 0.05). SEM analysis revealed more compact structures with reduced pore size and air whole distribution at higher BF levels. Fourier-transform infrared (FTIR) spectra indicated molecular interactions within the starch–fiber matrix that may influence gelatinization formation. Sensory evaluation using a 9-point hedonic scale showed that snacks containing 10% BF achieved color (6.8) and odor (6.8), with acceptable texture (6.1) and overall acceptability (7.6). The results indicate that 10% BF provides a balance between physicochemical properties and sensory attributes. Overall, BF incorporation influenced product characteristics, highlighting trade-offs between expansion, texture, and sensory properties, and suggesting its potential application in extruded snack development.
Chotiko et al. (Fri,) studied this question.