Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been discarded due to its low quality and appearance. However, overripe banana exhibits rich sources of natural sweetener and dietary fibre which could potentially be used as a novel food ingredient in bakery product. Thus, the study aims to determine the nutritional properties, sensory acceptability and glycaemic index (GI) value of chocolate cookies formulated with overripe banana sweetener (OBS) as partial replacement (10, 15 and 20%) for table sugar and utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat flour.,Nutritional composition was analysed using AOAC methods and sensory acceptability using 7-point hedonic scaling method. In Vivo GI determination was continued according to FAO/WHO method.,Incorporation of OBR and OBS significantly (p < 0.05) increased nutritional values of chocolate cookies. Chocolate cookies formulated with 8% OBR +20% OBS recorded the highest TDF (7.80%) and ash (1.47%) content. Sucrose content of chocolate cookies was reduced significantly with increasing level of OBS. Sensory scores for control and 8% OBR-incorporated cookie were not significant difference for all the sensory attributes. Moreover, incorporation of OBS up to 15% produced higher scores in term of aroma, flavour and overall acceptance. Three formulations of chocolate cookies (control, 8% OBR and 8% OBR +15% OBS) were selected for GI testing and recorded GI values of 63, 56 and 50, respectively.,Overripe banana can be used as a food ingredient in developing high fibre and low-GI cookie.

中文翻译：

---

过熟香蕉对开发高膳食纤维低升糖指数饼干的影响

由于目前 2 型糖尿病的高发病率，对富含膳食纤维和低糖烘焙产品的需求正在迅速增加。过熟的香蕉因其质量和外观低劣而被丢弃。然而，过熟的香蕉含有丰富的天然甜味剂和膳食纤维，有可能用作烘焙产品的新型食品成分。因此，该研究旨在确定用过熟香蕉甜味剂 (OBS) 作为食糖的部分替代品 (10%、15% 和 20%) 配制的巧克力曲奇的营养特性、感官可接受性和血糖指数 (GI) 值以及过熟香蕉的利用。残渣 (OBR) 作为小麦粉的部分替代品 (8%)。使用 AOAC 方法分析营养成分，并使用 7 点享乐标度法分析感官可接受性。根据FAO/WHO 方法继续测定体内GI。OBR 和OBS 的加入显着(p < 0.05) 增加了巧克力曲奇的营养价值。用 8% OBR + 20% OBS 配制的巧克力曲奇记录了最高的 TDF (7.80%) 和灰分 (1.47%) 含量。随着OBS水平的增加，巧克力曲奇的蔗糖含量显着降低。对照和 8% 加入 OBR 的 cookie 的感官评分在所有感官属性上没有显着差异。此外，在香气、风味和整体接受度方面，OBS 的掺入高达 15% 会产生更高的分数。选择三种巧克力饼干配方（对照，8% OBR 和 8% OBR +15% OBS）进行 GI 测试，记录的 GI 值分别为 63、56 和 50。