Utilization of Banana (Musa Paradisiaca Linn) flour in Churros: Product Development and Consumer Acceptability

Cardava bananas (Musa paradisiaca Linn.) can be grown in locations where there is a risk of food scarcity and can be used to make other products because of their year-round growth. Due to their abundance but highly underutilized, and low shelf life, increasing their utilization by processing using appropriate methods and technology, they can be used for sustainable products like shelf-stable banana flour. Hence, the researchers developed an alternative pastry—churros utilizing banana flour. Then, researchers invited 60 respondents provided with scoresheets to evaluate six treatments assessing the level of acceptability of churros utilizing banana flour in terms of its texture, aroma, color, flavor, and overall acceptability. On the general acceptability scale, it was scored and interpreted as like moderately. The best formulation revealed that 85% all-purpose flour and 15% banana flour must be used to measure the variable to develop banana churros. A study on the nutritional value of churros utilizing banana flour and its shelf life is recommended. Further research is needed to confirm these results and to compare Churros Utilizing Banana Flour to other banana-based flour pastries since this is a small study with only six treatments.