Evaluation of sensory properties of toast breads containing banana powder

Abstract

The increasing rate of population makes it necessary for enhancing nutritional properties and quality of bread. Banana was selected for this study due to its popularity and high nutritional value. In the present research banana powder at concentrations of 10, 15 and 20% was added to wheat flour, and bread preparation was performed by semi-industrial method. Internal and external sensory properties were measured by sensory panelists. Based on results incorporation of banana powder at concentrations of 10, 15 and 20% led to improvement of external and internal properties. Samples containing 15 and 20% banana powder were considered the best.