Citation
Norhidayah M., . and Noorlaila A., . and Nur Fatin Izzati A., . Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour. pp. 2133-2139. ISSN 22317546
Abstract
The textural and sensorial properties of the cookies prepared by partial substitution of wheat flour with two types of unripe banana flour (UBF) were studied. The green matured unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) was used to partially substitute the usage of wheat flour at 0 (control) 25 and 50 level in the formulated plain cookies. Textural (hardness) and sensorial properties were conducted on all samples. Substitution of UBF to formulation of cookies had increased the hardness of cookies (ranging from 967 N to 1665 N) compared to the control except for substitution of Emas banana flour (EBF) at 50 which was not significantly difference (p 0.05) with control sample. The substitution of 25 of Tanduk banana flour (TBF) showed the highest mean score in overall acceptability (6.81 1.18) compared to all treated samples. TBF substitution is feasible up to 50 substitution while for EBF the substitution only up to 25 level in this study.
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Abstract
The textural and sensorial properties of the cookies prepared by partial substitution of wheat flour with two types of unripe banana flour (UBF) were studied. The green matured unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) was used to partially substitute the usage of wheat flour at 0 (control) 25 and 50 level in the formulated plain cookies. Textural (hardness) and sensorial properties were conducted on all samples. Substitution of UBF to formulation of cookies had increased the hardness of cookies (ranging from 967 N to 1665 N) compared to the control except for substitution of Emas banana flour (EBF) at 50 which was not significantly difference (p 0.05) with control sample. The substitution of 25 of Tanduk banana flour (TBF) showed the highest mean score in overall acceptability (6.81 1.18) compared to all treated samples. TBF substitution is feasible up to 50 substitution while for EBF the substitution only up to 25 level in this study.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Musa (bananas) |
| AGROVOC Term: | Musa paradisiaca |
| AGROVOC Term: | Musa acuminata |
| AGROVOC Term: | Flours |
| AGROVOC Term: | Taste (sensation) |
| AGROVOC Term: | Baking |
| AGROVOC Term: | Hardness |
| AGROVOC Term: | Bananas |
| Geographical Term: | Malaysia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 26 Apr 2025 15:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/21914 |
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