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The objective of this research was therefore to investigate effect of soaking bananas in 0.1% sodium chloride solution and 0.1% sodium metabisulfite solution for reducing browning reaction, found that the banana soaked in 0.1% sodium metabisulfite solution had the highest in L* value which was 88.88, moisture content was 17.40% and viscosity was 6195.33 RVU by using Rapid Visco Analyzer (RVA). The optimum condition was selected to make banana flour and used this flour substituted wheat flour at 0% (control), 20%, 40% and 60% to make madeleine cake. The result indicated that increasing of banana flour effected on increasing height and specific volume however L* value and b* value were decreased. The madeleine cake using 40% banana flour substituted wheat flour had the least hardness. When increasing banana flour effected on decreased pasting temperature however peak viscosity, breakdown, final viscosity and set back were increased. Fibre of madeleine cake using banana flour substituted wheat flour was increased 6.54 – 12.22% when compared with control.
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