Optimization of Banana Flour Cookie Formulations Based on Physicochemical Properties

Abstract

The optimisation of banana flour cookie formulations based on physicochemical properties is a multifaceted process that involves the analysis of various ingredients and their concentrations to develop a high-quality and nourishing snack. This study aimed to optimize banana flour and shortening for the best cookie formulations employing response surface methodology (RSM) in conjunction with central control rotatable design (CCRD). Thirteen different cookie formulations based on CCRD were developed. The cookies' physicochemical properties (spread ratio, density, moisture content, water activity, L value, total color difference and hardness) were determined. Regression models, response surface models, numerical optimization based on desirability function samples to determine an optimum formulation and graphical optimization by superimposing all contour plots of response surface models to visualize an optimum region were determined using a Design Expert software. The regression models could predict the physicochemical properties of cookies as a function of factors with an accuracy result depending on the responses. 60% banana flour with 58% shortening provided the desired quality of banana flour cookies. The proximate analysis result shows its quality characteristics. The optimum formulation of cookies could be used for the commercial production of banana flour cookies to develop value-added cookies with improved nutrition.