Abstract:

This paper is focused on the effect of green banana powder on qualities and digestion properties of biscuits with
different addition amounts. The results showed that biscuits had the highest sensory quality and texture characteristics when
the addition amount of green banana powder was 30%. The resistant starch (RS) content of biscuits increased with increasing
addition of green banana powder and reached 4.60% and 5.91% when the addition amount was 30% and 50%, indicating
a 1.79- and 2.30-fold increase compared with controls without added green banana powder (P < 0.05), respectively;
slowly digestible starch (SDS) also showed an upward trend, which was 9.74% and 11.22% in biscuits with 30% and 50%
green banana powder added, 1.54% and 3.02% higher than in the control (P < 0.05). During the same hydrolysis time,
with increasing amount of added green bananas powder, hydrolysis rate of biscuits was lowered, and the reductions were
5.63%–7.95%, 4.86%–11.38% and 15.77%–19.03% at addition amounts of 10%, 30% and 50% compared with the control,
respectively (P < 0.05). Increasing the amount of green banana powder added to biscuits resulted in a reduction in predicted
glycemic index and the values were 105.30, 103.17 and 95.51 at addition amounts of 10%, 30% and 50%, a decrease by
4.35%, 6.28% and 13.08% compared with the control (P < 0.05), respectively.

Key words: biscuits containing green banana powder, sensory quality, texture characteristics, resistant starch, slowly digestible starch, hydrolysis rate, predicted glycemic index