Khalil, M., Tabikha, M., Hosny, M., Kortam, A. (2017). Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch. Journal of Food and Dairy Sciences, 8(10), 411-417. doi: 10.21608/jfds.2017.38925
Mona M. Khalil; M. M. Tabikha; M. H. Hosny; A. A. Kortam. "Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch". Journal of Food and Dairy Sciences, 8, 10, 2017, 411-417. doi: 10.21608/jfds.2017.38925
Khalil, M., Tabikha, M., Hosny, M., Kortam, A. (2017). 'Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch', Journal of Food and Dairy Sciences, 8(10), pp. 411-417. doi: 10.21608/jfds.2017.38925
Khalil, M., Tabikha, M., Hosny, M., Kortam, A. Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch. Journal of Food and Dairy Sciences, 2017; 8(10): 411-417. doi: 10.21608/jfds.2017.38925
Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch
2Food Technology Res. Inst., Agric. Res. Center, Giza, Egypt.
Abstract
Unripe banana flour (UBF) is a starchy food that contains a high proportion of indigestible compounds as resistant starch (RS), and non-starch polysaccharides. Therefore this study was designed to examine the effect of adding unripe banana flour as a source of resistant starch to prepare some bakery products such as cupcake and flat bread of high nutritional quality. The effect of wheat flour substituted with unripe banana flour at the levels of 10, 20, 30, 40, and 50% were investigated in terms of the physicochemical and Sensory evaluation of cupcake and flat bread. Sensory evaluation revealed that successful replacement of cupcake samples was found at levels 10 , 20 and 30% unripe banana flour ( contained 10.44 , 17.93 and 21.05% RS). While flat bread samples with10, 20 and 30% unripe banana flour (contained 11.19 , 18.62 and 21.02% RS).Obtained results indicated that specific volume reduced with the increasing level of unripe banana flour .Texture profile analysis showed that replacement of wheat flour by unripe banana flour increased hardness and cohesiveness. But resilience, springiness, chewiness and gumminess were decreased of processed cupcake samples. On the other hand the increasing level of unripe banana flour added to wheat flour caused increasing hardness, and decreasing in springiness, gumminess, and chewiness of flat bread. So it can be suggested that unripe banana flour can be used up to 30% in preparation of bakery products such as cupcake and flat bread with good sensory and physicochemical properties
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