ABSTRACT This work aimed to evaluate the physicochemical properties of green banana flour ( Musa acuminata AAA var. Cavendish) grown in northern Vietnam and its potential application as a partial wheat flour substitute in chiffon cake. Green banana flour showed comparable properties as conventional wheat flour. Importantly, approximately 40% of starch in green banana flour is resistant starch. Increasing green banana flour substitution (20%–100%) reduced batter‐specific gravity, enhanced batter stability, and darkened crumb color, decreased cake volume, and shifted crumb pore distribution toward fewer, larger, and more irregular structures. Sensory evaluation identified GB40 as the most favorable option, achieving the highest overall liking score (4.28/5) compared to other formulations. The finished cake GB40 had high ash content, 10% resistant starch, a caloric value of 278 kcal/100 g, representing an ∼11% lower than the reported calorie density in the cake with 100% wheat flour. Microbiological analysis confirmed that the GB40 cake met the international safety guidelines for microbial contamination, ensuring product safety. These findings show that green banana flour is a promising functional ingredient for partial flour substitution in chiffon cake, with demonstrated potential for lower calorie density, resistant starch‐enriched bakery products from local, underutilized agri‐food streams in Southeast Asia.
Thi-Dung et al. (Fri,) studied this question.