Indian Journal of Science and Technology

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Evaluation of Sensory Properties of Toast Breads Containing Banana Powder


Affiliations
1 Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran, Islamic Republic of
2 Department of Agronomy, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran, Islamic Republic of
 

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.

Keywords

Bread, Food Quality, Banana Powder
User

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  • Evaluation of Sensory Properties of Toast Breads Containing Banana Powder

Abstract Views: 457  |  PDF Views: 128

Authors

Sanaz Zharfi
Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran, Islamic Republic of
Sara Movahed
Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran, Islamic Republic of
Hossein Ahmadi Chenarbon
Department of Agronomy, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran, Islamic Republic of
Ali Reza Shahab Lavasani
Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran, Islamic Republic of

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.

Keywords


Bread, Food Quality, Banana Powder

References





DOI: https://doi.org/10.17485/ijst%2F2012%2Fv5i8%2F30532