Abstract
This study assessed the effects of incorporating banana pseudostem flour (BPSF) into all-purpose flour (APF) in five treatments, T0 (100% APF), T1 (15%), T2 (30%), T3 (45%) and T4 (60%) on the sensory and chemical properties based on proximate composition, mineral & microbial contents of baked brownies. This experimental study used a crossover design to gather data from 322 experts and consumers, and data were analyzed through SPSS. Findings revealed that the banana-like flavor was slightly noticeable in all treatments with BPSF. T0, T1 & T2 were dark brown while T3 & T4 were brown, all with a slightly noticeable banana-like odor and slightly fine texture except T3. The respondents rated all the brownies' sensory attributes as liked very much. Statistically, significant (P<0.05) differences existed between treatments in each of sensory attributes and based on general acceptability, T1 (15% BPSF) emerged as the most acceptable formulation. The moisture (15.9 – 13.3 g/100g), protein (7.9 – 5.76 g/100), and crude fat (19.8 -17.1 g/100g) contents decreased as the level of BPSF increased. The values of carbohydrates (55.1 – 60.8 g/100g), crude ash (1.65 – 3.02 g/100g), and total dietary fiber (3.92 - 7.17 g/100g) increased as the amount of BPSF flour increased. A similar trend was shown for the mineral contents: magnesium, calcium and sodium except for potassium, as BPSF content increased, values of such minerals increased as well. The formulated brownies were safe for consumption as all microbial parameters conformed to the standard limits. Hence, BPSF is a potential ingredient for producing nutritious pastry products.
Highlights
Banana is the world's second most-produced fruit in volume, for about 16% of the global fruit supply [1]
The compositions of the five treatments of brownies incorporated with banana pseudostem flour (BPSF) and all-purpose flour (APF) in different ratios were brought to FAST Laboratories in Cebu City, Philippines, for the analyses of Proximate Composition
The results showed that incorporating BPSF with 15% - 60% (T1 to T4) provides a distinct banana flavor compared to the control
Summary
Banana is the world's second most-produced fruit in volume, for about 16% of the global fruit supply [1]. It's suitable for people with diabetes because it has a low glycemic index and a lot of nutritional fiber [4], [11], [12], and antioxidant [13], with [14] pointing out that consuming a lot of dietary fiber is beneficial to human health It is high in potassium, essential for muscular function, including cardiac muscle function, and aids in preventing high blood pressure and maintaining body fluid [15], [16]. Processing banana pseudostem into flour can improve their shelf life [20], and the use of such as a partial replacement for wheat flour can increase dietary fiber consumption It improves the nutritional value of white bread and some essential macro and micro minerals [21], and other pastry products like brownies, described as food with less balanced nutrients and a lower food value that the body can use [24]. This study assesses the effects of incorporating banana pseudostem flour in five treatments: 0% (control), 15%, 30%, 45% & 60% on the sensory properties of baked brownies based on descriptive and acceptability, its proximate mineral composition, & microbial quality
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