Chong, Li Choo and Abdul Aziz, Noor Aziah (2008) Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the Physico – Chemical and Sensory Characteristics of Doughnuts. International Food Research Journal, 15 (2). pp. 119-124. ISSN 1985-4668
Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa paradisiaca var. Awak) flour at 0% (control), 10%, 20% and 30% levels in yeast-raised doughnut prepared by the straight dough method. Chemical (moisture, fat, protein, ash, carbohydrate, crude fibre, total dietary fibre and caloric content), physical (volume, specific volume and colour) and sensory evaluation were conducted on all samples. Chemical analyses result indicated a higher percentage of total dietary fibre and caloric content in doughnut substituted with BF than the control. Colour evaluation showed that the dough, crust and crumb of doughnut with BF ranged from 68.97 ± 0.59 – 84.78 ± 0.16 (red – yellow quadrant). The change from light to darker colour correlated with the amount of BF added. Results also showed that the volume and specific volume was significantly affected (p < 0.05) by levels of BF substituted. Doughnut substituted with 20% BF showed the highest score in overall acceptability (6.71 ± 1.40).
|Keyword:||Doughnut, green banana, banana flour, dietary fibre, caloric|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Yusfauhannum Mohd Yunus|
|Deposited On:||25 Nov 2008 19:13|
|Last Modified:||27 May 2013 06:50|
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