Vol. 7, Issue 9, Part J (2025)

Banana chips are a widely consumed fried snack in many regions, but their high oil content often raises health concerns. The objective of the study is to assess consumer preferences, consumption frequency and attitudes towards on consumption of nutritionally enhanced banana chips with reduced fat content. Responses were collected from 117 respondents belonging to the state of Kerala, India through a structured questionnaire and data were analysed in terms of preference patterns, consumption frequency and health-related perceptions. Results revealed that banana chips (48.7%) fried in the coconut oil were the most preferred by consumers in Kerala overall, followed by potato (29.9%) and tapioca chips (19.7%). Concerns regarding fat content were evident, with 59% acknowledging pressure to avoid fried chips due to high fat content. Importantly, 77.8% expressed preference for low-fat banana chips and 87.1% favoured functional variants with enhanced nutritional value. In response, a functional banana chip with hydrocolloid-based coating was developed and compared with conventional chips for oil absorption, sodium content, texture and sensory acceptability. The coated chips exhibited significantly 48% reduction in oil content and 26.7% reduction in sodium levels while maintaining desirable texture and overall acceptability. These findings indicate a growing market potential for functional, health-oriented banana chips that balance sensory acceptability with reduced oil content.