“Development of Nutritious Cookies Using Banana (Musa paradisiacal L.) Fruit Pulp”

Abstract

Cookies represent a major segment of bakery items consumed globally. Growing awareness of health and well-being has led consumers to shift toward healthier and more nutritious food choices. Poor dietary practices are associated with the development of various health disorders. In view of these concerns, the partial replacement of wheat flour with alternative ingredients is considered necessary to reduce gluten content and improve the physicochemical quality of cookies. This study aimed to develop and innovate cookies using banana fruit pulp as the main ingredient. This study evaluated the effects of banana fruit pulp on selected chemical properties of low gluten cookies.