Quality evaluation of steamed wheat bread substituted with green banana flour


Citation

Ho L. H., . and Noor Aziah A. A., . and Noor Shazliana A. A., . and Rajeev Bhat, . Quality evaluation of steamed wheat bread substituted with green banana flour. pp. 869-876. ISSN 2231-7546

Abstract

Quality attributes of steamed bread without green banana flour (BF) (CON) substituted with 30 BF (BBFI) and 30 BF 8 gluten (BBFII) were determined. The green banana flour (BF) and the mixture of wheat flour (WF) substituted with 30 BF 8 gluten (FBFII) was significantly highest in water holding capacity and oil holding capacities respectively. Potassium calcium and magnesium were significantly higher in BBFI and BBFII than CON. Significantly highest insoluble dietary fibre and total dietary fibre shown in BBFI. Steaming resulted significant reduction in resistant starch content in BBFI as compared with the dough of BBFI I. The specific volume of BBFII and CON showed significant different compared to the BBFI. The BBFII spread ratio was significantly highest and steamer spring lowest than CON. BBFII showed significantly highest in hardness and adhesiveness values but CON was significantly highest in cohesiveness elasticity and chewiness. L and Hue values was shown highest in CON. BBFII indicated highest acceptability score than other samples.


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Abstract

Quality attributes of steamed bread without green banana flour (BF) (CON) substituted with 30 BF (BBFI) and 30 BF 8 gluten (BBFII) were determined. The green banana flour (BF) and the mixture of wheat flour (WF) substituted with 30 BF 8 gluten (FBFII) was significantly highest in water holding capacity and oil holding capacities respectively. Potassium calcium and magnesium were significantly higher in BBFI and BBFII than CON. Significantly highest insoluble dietary fibre and total dietary fibre shown in BBFI. Steaming resulted significant reduction in resistant starch content in BBFI as compared with the dough of BBFI I. The specific volume of BBFII and CON showed significant different compared to the BBFI. The BBFII spread ratio was significantly highest and steamer spring lowest than CON. BBFII showed significantly highest in hardness and adhesiveness values but CON was significantly highest in cohesiveness elasticity and chewiness. L and Hue values was shown highest in CON. BBFII indicated highest acceptability score than other samples.

Additional Metadata

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Item Type: Article
AGROVOC Term: Bread
AGROVOC Term: Food quality
AGROVOC Term: Flours
AGROVOC Term: Bananas
AGROVOC Term: Wheat flour
AGROVOC Term: Gluten
AGROVOC Term: Starch
AGROVOC Term: Dietary fibres
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22302

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