In the quest to create healthier, low-calorie food options, researchers have turned to locally accessible fruits and vegetables to develop innovative products that cater to dietary needs without compromising on taste. A recent study published in *Applied Food Research* (translated from Thai as “Research on Food Applications”) explores the potential of banana flour and monk fruit extract as substitutes for wheat flour and sugar in Muscat cupcakes, offering a promising avenue for the food industry to reduce caloric content while enhancing nutritional value.
Led by Jaratsinee Suweeranon from the Division of Home Economics at Phranakhon Si Ayutthaya Rajabhat University in Thailand, the research investigated the effects of substituting banana flour and monk fruit extract on the quality attributes and sensory characteristics of reduced-calorie Muscat cupcakes. The study found that the texture, volume, and firmness of the cupcakes were significantly influenced by the amounts of banana flour and monk fruit extract used. Sensory analysis revealed that there were no significant differences between the banana flour-based cupcakes and the control group, indicating that the substitutes did not compromise the overall taste and acceptability of the product.
“Our findings suggest that banana flour and monk fruit extract can be effectively used to reduce the caloric content of Muscat cupcakes without sacrificing sensory quality,” said Suweeranon. “This opens up new possibilities for food manufacturers to create healthier products that appeal to health-conscious consumers.”
The study also found that incorporating banana flour and monk fruit extract enhanced the nutritional profile of the cupcakes, increasing fiber content, total phenolic content, and antioxidant activity. The optimal formulation, which included 33.63% banana flour, 20.65% monk fruit extract, 8.85% sugar, and 36.87% eggs, achieved a 28% caloric reduction, resulting in a serving size of 113 kcal per 55 grams.
The implications of this research are significant for the food industry, particularly in the context of rising consumer demand for healthier, low-calorie options. By leveraging locally accessible ingredients like banana flour and monk fruit extract, food manufacturers can develop innovative products that cater to dietary needs while reducing reliance on imported ingredients.
“This research highlights the potential of using local ingredients to create value-added food products,” said Suweeranon. “It also underscores the importance of investing in research and development to drive innovation in the food sector.”
As the food industry continues to evolve, the findings of this study could pave the way for the development of new reduced-calorie products that meet the growing demand for healthier, more sustainable food options. By embracing innovative ingredients and technologies, food manufacturers can stay ahead of the curve and meet the evolving needs of consumers.
The study, titled “Quality attributes and sensory characteristics of reduced-caloric Muscat cupcakes substituted with banana flour and monk fruit extract,” was published in the journal *Applied Food Research*.