Evaluation of sensory properties of toast breads containing banana powder

Sanaz Zharfi,Sara Movahed ,Hossein Ahmadi Chenarbon ,A R Shahab Lavasani

doi:10.17485/ijst/2012/v5i8.14

Sanaz Zharfi, Sara Movahed + Show 2 more

Open Access

https://doi.org/10.17485/ijst/2012/v5i8.14

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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.

Highlights

In Iran, the per capita consumption of bread is amounted to 130 kg which is twice that of some European countries.Bread as a daily food is of high interest, its production and distribution deserves improvement
Aparicio-Saquilan et al (2007) reported that banana powder incorporation at bread formulation was exposed to some limitations, for instance addition of banana powder to preparations stored at refrigerator or freezer cause syneresis due to low resistance of starch to cold conditions
Enrichment with banana powder caused an improvement of all internal and external properties so that each of three treatments containing banana powder (B1, B2and B3) had better external sensory properties compared with the control treatment

Summary

Introduction

In Iran, the per capita consumption of bread is amounted to 130 kg which is twice that of some European countries.Bread as a daily food is of high interest, its production and distribution deserves improvement. Mohamed and Jingyuan (2010) showed that banana flour is rich at some vitamins, minerals, antioxidants, proteins and fibers which can decrease heart disease, blood cholesterol, cancer, diabetes and renal calculus. Li Choo and Noor Aziah (2010) reported that addition of different fibers such as banana powder (10%) to bread formulation enhanced water absorption and lengthened dough mixing time.

Results

Conclusion