That we may eat and be healthy: A case of slowly digestible cookies from cardaba banana starch

Gluten-free cookies were formulated from cardaba banana flour by substituting it with different levels of native and succinic-modified cardaba starch. The cookies were characterized by their nutritional compositions, physical properties, starch fractions and in vitro starch digestibility as well as sensory properties. The formulated gluten-free cookies had lower protein (10.57–11.08 %) and high fibre (7.37–9.21 %) compared to the reference sample (wheat cookie) which had 12.93 % and 4.53 % of protein and fibre, respectively. Among the cookies, there existed a difference in hardness and colour. All the formulated cookies exhibited lower rapidly digestible starch (33–48.7 %) as well as higher resistance (21.94–26.17 %) starch and slowly digestible starch (13.16–30.77 %) than the wheat cookie. The in vitro starch digestibility of the cookies revealed that all formulated gluten-free cookies exhibited a slowly digestible property. Finally, cookies formulated with 40 % succinate starch (S40), 70 % native cardaba starch (N70) as well as cardaba banana cookies (BC) were preferred by the consumers owing to two distinct attributes which were toasted flavour and savoury.