Incorporation of Solar-Dried Plantain Flour in Cookies: Balancing Nutrition, Acceptability, and Sustainability
DOI:
https://doi.org/10.17533/udea.vitae.v32n3a362099Keywords:
cookie formulation, solar drying, plantain flour, nutritional quality, wheat flour replacementAbstract
Background: Post-harvest losses and nutritional deficiencies remain significant challenges in food production, requiring innovative strategies for sustainable ingredient utilization. Solar drying offers a low-cost and eco-friendly method to extend the shelf life of perishable crops, such as plantain, while supporting functional food development. Objectives: This study aimed to evaluate the impact of incorporating solar-dried plantain flour as a partial replacement for wheat flour in cookies, focusing on nutritional enhancement, sensory acceptability, and sustainability. Methods: Cookies were prepared with four substitution levels of plantain flour (0%, 50%, 75%, and 100%). Physicochemical, structural, and sensory properties were assessed, and a combination of Principal Component Analysis (PCA) and the Total Order Ranking Test was applied to identify the optimal formulation. Results: Higher substitution with plantain flour increased dietary fiber content but decreased protein levels and reduced Maillard reaction-driven browning, influencing texture and color. Among the formulations, the 50% wheat–50% plantain flour blend (T50P50) provided the best balance of nutritional quality, texture, flavor, and consumer acceptance. Conclusions: Solar-dried plantain flour is a viable functional ingredient for cookie production, offering nutritional and sustainability benefits while reducing post-harvest losses. The use of solar drying demonstrates potential as an accessible, eco-friendly processing technique. Future research should explore strategies to enhance protein content, optimize sensory attributes, and extend applications of plantain flour in bakery and gluten-free products for broader market adoption.
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