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Background <p>Overripe banana (<i>Musa paradisiaca</i> L.) is a rich source of sugar which can be used as a natural sweetener in foods. The market value for overripe banana is significantly low due to flavour defects, brown spots as well as extremely soft texture. Understanding these gaps, study on utilization of foam mat dried overripe banana powder as a fiber rich and naturally sweet additive in corn extrudates was conducted.</p> Method <p>Extrusion process for development of overripe banana-corn extrudates was optimized using a three-level Box Behnken Design using foam mat dried banana powder (10, 20, 30%), screw speed (200, 250, 300&#xa0;rpm) and feed moisture (14, 16, 18%) as independent variables and expansion ratio, crispiness, hardness and overall acceptability score as dependent variables.</p> Results <p>The process parameter comprising 26% banana flour incorporation as corn meal replacer at 16% feed moisture, extruded at a screw speed of 200&#xa0;rpm at 140&#xa0;°C, was optimized and validated (desirability, 0.854). The respective predicted v/s actual values of the dependent variables were expansion ratio (2.16 v/s 1.98), crispiness (185.33 v/s 159.74), hardness (37.27 v/s 37.17&#xa0;N) and overall acceptability score (7.65 v/s 8.0). The composition of extruded snacks showed that the developed snack is a fair source of dietary fiber (~ 10%) with a slightly sweet tinge of overripe banana flour without any added sugar. Being very low in fat content, it can be categorized as a ‘Fat-Free Snack’ since its per serving (RACC = 20&#xa0;g) is providing only 0.13&#xa0;g fat with appreciably low calorific value (375.87&#xa0;kcal/100&#xa0;g) than its commercial counterparts (462 to 480&#xa0;kcal/100&#xa0;g).</p> Conclusions <p>The developed extruded snacks can open new avenues for the utilization of overripe banana which otherwise is treated as a zero-value waste.</p>

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Utilization of Overripe Banana Powder for the Development of Puffed Extruded Snack

  • 期刊论文

  • 发表日期：

    2026年4月9日

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  • Ajay Narola,
  • Bindvi Arora,
  • Alka Joshi,
  • Shruti Sethi

摘要

Background

Overripe banana (Musa paradisiaca L.) is a rich source of sugar which can be used as a natural sweetener in foods. The market value for overripe banana is significantly low due to flavour defects, brown spots as well as extremely soft texture. Understanding these gaps, study on utilization of foam mat dried overripe banana powder as a fiber rich and naturally sweet additive in corn extrudates was conducted.

Method

Extrusion process for development of overripe banana-corn extrudates was optimized using a three-level Box Behnken Design using foam mat dried banana powder (10, 20, 30%), screw speed (200, 250, 300 rpm) and feed moisture (14, 16, 18%) as independent variables and expansion ratio, crispiness, hardness and overall acceptability score as dependent variables.

Results

The process parameter comprising 26% banana flour incorporation as corn meal replacer at 16% feed moisture, extruded at a screw speed of 200 rpm at 140 °C, was optimized and validated (desirability, 0.854). The respective predicted v/s actual values of the dependent variables were expansion ratio (2.16 v/s 1.98), crispiness (185.33 v/s 159.74), hardness (37.27 v/s 37.17 N) and overall acceptability score (7.65 v/s 8.0). The composition of extruded snacks showed that the developed snack is a fair source of dietary fiber (~ 10%) with a slightly sweet tinge of overripe banana flour without any added sugar. Being very low in fat content, it can be categorized as a ‘Fat-Free Snack’ since its per serving (RACC = 20 g) is providing only 0.13 g fat with appreciably low calorific value (375.87 kcal/100 g) than its commercial counterparts (462 to 480 kcal/100 g).

Conclusions

The developed extruded snacks can open new avenues for the utilization of overripe banana which otherwise is treated as a zero-value waste.