Comprehensive Evaluation of Physical, Nutritional, and Sensory Properties of Gluten–Free Instant Banana Brownie Mix
2025
Balapuwaduge Harshani Kaushalya Mendis | Maneesha Hansani Kodikara | Harshaka Maduwantha Jans | Perumpuli Arachchige Buddhika Niroshie Perumpuli | Ganwarige Sumali Nivanthi Fernando
<p>The increasing demand for Gluten-free products has spurred interest in utilising underutilized agricultural resources such as banana flour, which also offers sustainable solutions in managing post-harvest loss. The study focused on developing a gluten-free instant brownie mix using banana flour from three varieties, namely <em>Ambul</em>, <em>Seni</em>, and Cavendish, and to analyse their physicochemical, functional, nutritional, and sensory properties. The developed brownie mix was assessed for its proximate composition, revealing a balanced nutritional profile with a notable level of dietary fibre (5.75±0.08 g/100 g) and is an energy-dense product with higher carbohydrate content (86.87±0.76 g/100 g) and lower fat content (4.50 ± 0.71 g/100 g). Highlighting higher water absorption (106.0 ± 2.83%) and oil absorption capacities (225.50 ± 0.71 %) helped to enhance the brownie’s texture and moisture, especially when gluten-free. The Kraft paper zip lock packaging showed higher moisture content (3.5±0.1 g/100 g) and titratable acidity (0.00095±0.0001%) compared to high-density polyethylene packaging after nine weeks of shelf-life testing for developed brownie. The Kraft paper zip lock packaging showed higher moisture content (3.5±0.1 g/100 g) and titratable acidity (0.00095±0.0001%) compared to high-density polyethylene packaging after nine weeks of shelf-life testing. Banana brownies contain a higher carbohydrate content (5.75 ± 0.08 g/100 g), along with a notable fibre content (5.75 ± 0.08 g/100 g). In addition to promoting resource efficiency and reducing post-harvest losses, this research demonstrates the industrial potential of banana flour in developing sustainable Gluten-free bakery products.</p>
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