Evaluation of cookies quality enriched with resistant starch type 2 (RS2) and resistant starch type 3 (RS3) from banana (Musa paradisiaca formatypica)

This research was aimed to evaluate cookies quality with the enrichment of resistant starch type 2 (RS2) and resistant starch type 3 (RS3) from unripe banana. Cookies were formulated with the addition of RS2 and RS3 with three levels of substitution: 10%, 20%, and 30% of the wheat flour basis. RS2 was obtained through water-alkaline extraction, while RS3 was obtained through starch modification by using autoclaving-cooling cycles method. Quality of cookies was evaluated on in vitro digestibility, hardness, color, and sensory acceptance. Both RS2 and RS3 was found to decrease the digestibility of cookies. However, effect of RS3 was more obvios compared to RS2 even at 10% of substitution level. In both type of RS, the higher substitution level resulted in the lower digestibility. Hardness of RS2 and RS3-enriched cookies at all substitution levels did not show any significant difference compared to control. Color measurement showed that both type of RS resulted in the significantly darker color of cookies, though the effect was more intense in RS3 substitution. The darker color of cookies was observed along with the increasing substitution level. Sensory acceptance test conducted for aroma, taste, hardness, and overall acceptance attributes showed that panelists rated all the RS2 and RS3-enriched cookies at all substitution levels equally with the control but lower for color attribute. The addition of RS3 at 20% level of substitution was suggested as it was found to be the most acceptable in all attributes tested, while having the significantly lower digestibility compared to control cookies.