https://doi.org/10.37229/fsa.fjas.2026.10.24

This study investigated the effects of dairy–oat–cinnamon coating formulations on the nutritional, bioactive, antioxidant, and sensory properties of dried banana slices. Ripe banana slices were divided into three different treatments and conditions: T₀, T₁ and T₂ which immersed in a coating solution containing milk powder, cinnamon powder and oat flour. All samples were dried in a hot-air oven at 50°C/16h and evaluated for proximate composition, potassium and calcium contents, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical-scavenging activity, and sensory characteristics. The coating treatments significantly modified the nutritional and functional properties of the dried banana slices. Protein and calcium contents increased in T₂ (12.80% and 141.50 mg/100 g DW, respectively). Moreover, T₂ recorded the highest TFC, TPC and DPPH (34.50 mg QE/100 g, 80.00 mg GAE/100 g, and 60.00%, respectively), compared with others treatments. Sensory evaluation showed that T₂ achieved the highest overall acceptability (8.90 ± 0.32), whereas T₁ obtained the highest color score (9.60 ± 0.52). Overall, incorporation of the dairy–oat–cinnamon coating, particularly the T₂ formulation, enhanced several nutritional, bioactive, antioxidant, and sensory attributes of dried banana slices, supporting its potential for developing an enriched and acceptable dried banana product.