Sensory profiling of gluten-free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness

Resistant starch of succinate anhydride-modified cardaba banana starch was model using response surface methodology (RSM) and artificial neural network (ANN). This was investigated by varying the octenyl succinic anhydride (OSA) concentration (3%–5%),

In recent years, due to food insecurity, lignocellulose, dietary fibre as well as inulin have received wider attention owing to their abundance and being relatively low-cost indigestible polysaccharides. Since the recognition, acceptance of the consumption