Journal ID : AMA-04-12-2021-10914
[This article belongs to Volume - 52, Issue - 03]
Total View : 412

Title : DESIGN AND DEVELOPMENT OF FIBRE ENRICH BISCUITS SUBSTITUTED WITH BANANA PSEUDO STEM FLOUR

Abstract :

Physicochemical and sensory characteristics of red and yellow banana pseudo stem flour biscuits were studied to standardize the banana pseudo stem flour supplement in the combine for preparing biscuits. The composite of wheat flour was replaced by banana pseudo stem flour at various percentage incorporation ranges in biscuit production. Nutritional properties of red and yellow banana stem flour incorporated biscuits showed significant difference (p<0.05). Bulk density, water activity and Color values exhibited higher as a result of yellow banana stem flour. Physical properties of biscuits substituted with 30% of banana stem flours were observed significantly higher (p ≤ 0.05) value. Proximate analysis results showed higher fibre content in red banana flour biscuits than yellow banana biscuits. Water activity, hardness and colour of the developed biscuits were showing significant difference than control. Sensory attributes indicated that the yellow banana stem flour biscuits had the higher acceptability. Hence, banana stem flour proved acceptable not only in quality characteristics but also fulfills the demand of dietary fibre and is very palatable to ingest and will be one of the agreeable biscuit taste with improved nutritional properties

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