DEVELOPMENT AND QUALITY EVALUATION OF BANANA CAKE INCORPORATED WITH ALMOND FLOUR, WHOLE-WHEAT FLOUR

Abstract

The present experiment entitled “Developmentand quality evaluation of Banana cake incorporated with Almond flour, and Whole-wheat flour” was carried out in food technology lab, department of Dairy technology, Sam Higginbottom University of Agricultural technology and science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared, i.e; T (80% All-purpose flour + 20% Banana), T(30% Almond flour + 40% Whole-wheat flour + 30% Banana), T(30% Almond flour + 30% Whole-wheat flour + 40% Banana), T(30% Almond flour + 20% Whole-wheat flour + 50% Banana). The research study was conducted to identify most suitable blend of almond flour and whole wheat flour as a replacement of all-purpose flour. So, three formulations were developed T- (30:40:30); T - (30:30:40) and T - (30:20:50). And T (control banana cake) (The ratio of all-purpose flour and banana pulp is 80:20). The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, nutritional value analysis and microbial evaluation. After sensory evaluation Banana cake having T (30:30:40) was found to have highest overall acceptability score of 8.72. On the basis of physico-chemical analysis the development of Banana cake sample moisture contains (26.80%), total solids (73.20%), Carbohydrate (57.48%), protein (5.64%), fat (8.84%), ash (1.64%), and dietary fiber (10.18%) is highest. On the basis of minerals analysis shown vitamin-B6 (0.65%) and potassium (456.30%).