This study mixed four different types of banana flour (two ripe banana flours— Musa acuminata cv. Tianbao (TBF) and Musa nana Lour (LBF); two green banana flours— Cavendish (CGBF) and Musa acuminata (MGBF)) with wheat flour (WF) in a 3:7 ratio to investigate their effects on frozen dough structure, processing characteristics, and cookie quality. The incorporation of banana flour significantly altered the microstructure and reduced the crystallinity of both fresh and frozen dough. Green banana flour increased the modulus of elasticity (G′) and viscous modulus (G″) of the dough, whereas ripe banana flour reduced these rheological parameters. While frozen dough cookies exhibited reduced spread ratio and density compared to those from fresh dough, their textural characteristics such as hardness and resilience were improved. Notably, banana flour, particularly the green varieties, effectively mitigated the detrimental effects of freezing on doughs and cookies. The baking loss of cookies decreased from 16.08% to 15.00% (CGBF) and 14.35% (MGBF). Furthermore, banana flour increased the resistant starch (RS) content in cookies, with MGBF achieving up to 53% RS. These findings support the potential application of banana flour—especially green varieties—in improving the quality and nutritional value of frozen dough products and functional cookies. • The incorporation of banana flour reduced the crystallinity of dough and significantly altered the microstructure of dough and cookies. • Green and ripe banana flour differ in their effects on the texture and physical properties of cookies. • Banana flour, especially MGBF, boosts cookie RS (53%) content, which enhances their functionality. • Study clarifies banana flour's role in frozen dough stability and functional cookie development.
Ye et al. (2026) studied this question.