Effect of Adding Banana Cell Wall to Fat-Reduced Shortbread Cookie on Dough Hardness and Toughness

The effect of banana cell wall on dough hardness and toughness with 10% fat reduction was investigated.Alcohol insoluble solids containing cell wall (AIS) was prepared from ripe bananas using hot ethanol extraction.Analysis of AIS for monosaccharide composition showed that it contains fucose, rhamnose, arabinose, galactose, glucose, maltose, xylose and mannose, galacturonic acid and glucuronic acid.Changes in hardness and toughness of the dough were analysed using a texture analyser.As the fat content decreased by 10%, the dough hardness was increased to 52.63 N ± 6.33 compared to control (31.29 N ± 2.34).However, the dough hardness was then reduced to 28.36 N ± 3.11 when 0.5 g of banana AIS was added to the dough and this indicates that banana AIS helps to reduce the hardness caused by fat reduction.Similar results were obtained for dough toughness.The addition of banana AIS decreased toughness to 48.16N.sec±7.54 from 79.99N.sec± 1.85 in fat reduced dough.In conclusion, banana cell wall has beneficial effects on dough rheology in fat reduced cookie dough.