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The flour made from green bananas contains a lot of resistant starch and can be used in the baking and confectionery sectors as a fiber source to create functional foods like functional cakes. The purpose of this study was to develop a formal chiffon cake. Green banana flour (GBF) was substituted for wheat flour in various proportions (0, 20%, 50%, and 100%) to make unique chiffon cakes. The results showed that the L* values decreased with an increasing percentage of GBF substitution in wheat flour, indicating that higher substitution for green banana flour gave progressively darker chiffon cake. The a* value increased with an increasing percentage of GBF in the chiffon cake, whi. suggests that the cake became more reddish The b* values decreased with an increasing percentage of GBF substitution in wheat flour, which indicates that the cake became less yellow The color change had the lowest value at 20% of GBF and the highest value at 100% of whole wheat flour. The chiffon cakes with 20% GBF had the lowest fracturability value of 3.20±0.21 N, whereas the control chiffon cakes had the highest value of 4.89±0.17 N. The hardness decreased as the GBF substitution increased from 8.88±0.14 to 6.06±0.26 N. The lowest hardness value of 6.06±0.26 N was observed in chiffon cakes with 100% GBF. The highest hardness value was 8.88±0.14 N in control chiffon cakes. There was no significant difference in hardness at 20, 50, and 100% GBF. Springiness at 100% GBF were significantly different fromat 20% and 50% GBF. The addition of GBF had no influence on stickiness or cohesivenes.
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