000			02269nam a2200217 4500
003			OSt
005			20250210163909.0
008			250210b |||||||| |||| 00| 0 eng d
040			_cUAS Dharwad
041			_aEnglish
082			_a641.1 _bNAI
100			_aNaikar Meghana R.
245			_aDevelopment of Glunten free Cookies from Raw Banana Powder
250			_aM.C.Sc (C.Sc)
260			_aDharwad _bUniversity of Agricultural Sciences _c2024
300			_a109 _c32 Cms
520			_aABSTRACT Raw banana powder is a nutrient-rich, gluten-free ingredient gaining popularity due to its high resistant starch content, which acts as a prebiotic to support gut health. Its versatility makes it a suitable alternative to refined wheat flour in both traditional and modern recipes. A study evaluating various combinations of raw banana powder and foxtail millet flour (including 100% banana powder and ratios of 90:10, 80:20, and 70:30) revealed that cookies made entirely with raw banana powder were the most acceptable based on sensory evaluations. Significant differences were observed in the physical and chemical properties of cookies made with raw banana powder compared to those made with refined wheat flour. The raw banana powder cookies had higher moisture content (6.40%), crude fiber (4.06%), ash (59.96%), carbohydrates (59.96%), and total dietary fiber (14.53%). They were also richer in essential minerals, including calcium (85.03 mg/100 g), zinc (1.85 mg/100 g), potassium (457 mg/100g), and manganese (0.55 mg/100g), along with higher soluble dietary fiber (2.33%), total starch (76.22%), amylose (24.07%), amylopectin (52.16%) and phenolic content (100.19 mg GAE/100g). A three-month shelf-life study showed an increase in moisture and free fatty acid content with a slight decline in sensory qualities, though the cookies remained safe for consumption. This study concluded that raw banana powder is an excellent ingredient for developing gluten-free, nutrient-dense cookies with enhanced sensory and nutritional properties, making it a promising alternative to wheat flour in baked products.
650			_aDepartment of Food Science and Nutrition
700			_aRavi Y.
942			_cTH _eM.C.Sc (C.Sc) _h641.1 _kNAI _n0 _6641_100000000000000
999			_c70829 _d70829