DEVELOPMENT AND ANALYSIS OF SHORTBREAD COOKIES USING MASHED BANANA AS A FAT REPLACER

Abstract: This present study was performed to study the physical, nutritional and sensory characteristics of cookies using mashed banana as fat replacer in the shortbread cookies. Mashed banana was used to substitute the butter in cookies to reduce the fat content and increase its nutritive profile. The aim of this study is to determine the effects of mashed banana on physical properties, proximate composition and sensory characteristics when it is replaced by the butter as fat source. The Variations are formulated by 25%, 50% replacing the butter with mashed banana. The results that are obtained from the sensory analysis shows that 25% have better acceptability of 4.04% over the 50% substitution of butter with mashed banana which had 3.4% of overall acceptability replacement of butter. The incorporation of the mashed banana also has an effect on the moisture content and ash content of the shortbread cookies. Overall fat percentage has also been decreased with the replacement of the butter with mashed bananas.

Keywords: Shortbread cookies, Butter, Fat replacer, Mashed banana.