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May 16, 2026Applied Food ResearchOpen Access

Influence of banana flour on physicochemical and sensory characteristics of maize-rice extruded snacks

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Authors

ACArranee ChotikoJPJanejira PhakawanSPSaifon Phothisuwan

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Overview

Randomized trial evaluates the impact of banana flour on snack properties, suggesting its viability for healthier options.

Key Points

  • This study aims to investigate the effects of banana flour on the physicochemical and sensory characteristics of maize-rice extruded snacks.
  • Incorporated banana flour at levels of 5%, 10%, and 15% in maize-rice snacks using a twin-screw extrusion system.
  • Evaluated physicochemical, structural, and sensory properties, including bulk density and expansion ratio.
  • Conducted sensory evaluation using a 9-point hedonic scale.
  • Incorporating 10% banana flour resulted in optimal color (6.8), odor (6.8), and overall acceptability (7.6) ratings.
  • Increasing banana flour content significantly reduced expansion ratio while increasing bulk density (P ≤ 0.05).
  • SEM and FTIR analyses revealed enhanced compactness and molecular interactions in the starch-fiber matrix.

Cite This Study

Chotiko et al. (2026) studied this question.

synapsesocial.com/papers/6a0809d7a487c87a6a40bb85https://doi.org/10.1016/j.afres.2026.102137
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