The objective of the recent study was to evaluate the effect of banana pseudostem flour
(EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and
antioxidants of canna starch-based food bar. The research design was true experimental in
the form of completely randomized design with 6 treatments using canna starch: banana
pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25
ratio. The best food bar was determined by scoring through organoleptic test, content of
soluble dietary fiber and antioxidants. Food bars processed with mixture of banana
pseudostem flour proportion 85:15 was selected as the best food bar with a score of color
attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary
fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber
7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g,
antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness
level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based
food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant
starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well
as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the
higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and
antioxidant activity.
The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar
