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Characterization of Wheat Flour Bread Fortified with Banana Flour
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Abstract
Breads were formulated from wheat flour incorporating 5%, 10%, and 15% ba-nana flour. The baking properties of bread, such as loaf volume, specific volume, and moisture content, were evaluated. The proximate composition of the formu-lated bread was analyzed. Bread volume decreased with increasing banana flour, whereas the bread weight and moisture content significantly increased with the increasing level of banana flour. It was a noticeable observation that the ash content increased in a noticeable amount by increasing the proportion of banana flour. The color of both crumb and crust of bread was improved by incorporating 5% banana flour in bread formulation. The analysis of bread containing 5% banana flour showed moisture 33.55%, Protein 8.575%, fat 2.60%, ash 1.59%, crude fiber 1.20%, total sugar 1.75%, carbohydrate 53.685%, respectively. The formulation of banana blend (5%) bread was wheat flour 190g, banana flour 10g, yeast 4g, sugar 8g, salt 4g, fat 8g, moisture 130 ml. Semi-trained panelists carried out the sensory analysis. The response of the taste panelist was statistically analyzed. The flavor, color, and overall acceptability of bread containing 5% banana flour give the highest average score value. The bakery industry may use banana flour for incorporation into the bread making without much affecting the sensory qualities with improved fiber contents.
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How to cite this paper
Characterization of Wheat Flour Bread Fortified with Banana Flour
How to cite this paper: Towhidur Rahman, Shompa Akter, Ashfak Ahmed Sabuz, Rahmatuzzaman Rana. (2021) Characterization of Wheat Flour Bread Fortified with Banana Flour. International Journal of the Science of Food and Agriculture, 5(1), 7-11.
DOI: http://dx.doi.org/10.26855/ijfsa.2021.03.002
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