ABSTRACT
The objective of the present study was on extraction of dietary fiber (DF) from culinary banana rhizome, its various physicochemical and functional properties, and incorporation into cookies. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and total polyphenol content of the rhizome powder were found to be 68.94% and 40 mg gallic acid equivalent/g rhizome extract, respectively. Functional properties, scanning electron microscopy (SEM), and X-ray diffraction (XRD) of soluble, insoluble, and total dietary fiber (TDF) concentrates were evaluated. Banana rhizome showed better functional properties when compared to corn fiber. SEM analysis revealed that soluble fiber particles were more amorphous in structure and less fibrous than insoluble fiber, and XRD evinced A-type crystalline diffraction patterns. Cookies were incorporated with 0%, 2%, 4%, and 6% of extracted DF concentrates. Physical properties, textural analysis, color measurement, antioxidant activity, and sensory analysis of the DF-enriched cookies were performed. Cookies incorporated with 4% banana rhizome DF concentrate showed 7.86% TDF content and 44.17% antioxidant activity and were found more acceptable than the other incorporated cookies based on sensory analysis.
