Effects of inulin and xanthan gum on the physical, digestibility, sensory and nutritional properties of sugar-free green banana flour biscuit

Sweet biscuits are one of the most popular snacks in the world, but the long-term consumption of sucrose-containing high-glycemic index (GI) biscuits can contribute to obesity, type 2 diabetes and car- Dio vascular disease. The present work explored the possibility of producing a sugar-free biscuit...

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Main Authors:	Yi Lin Lau, Chee Kiong Siew, Jumardi Rosland, Ai Ling Ho, Yanty Noorzianna Abdul Manaf, Jahurul Haque Akanda, Pei-Teng Chan, Jau-Shya Lee
Format:	Article
Language:	en
Published:	Acta Scientiarum Polonorum Technologia Alimentaria 2025
Subjects:	QR75-99.5 Bacteria RM214-258 Diet therapy. Dietary cookbooks
Online Access:	https://eprints.ums.edu.my/id/eprint/45254/1/FULLTEXT.pdf https://eprints.ums.edu.my/id/eprint/45254/ http://doi.org/10.17306/J.AFS.001310
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