Application of Golden Banana Flour to Increasing Fibber in Soft Bread Products

Abstract

The objective of this study was to investigate the use of golden banana flour to substitute wheat flour in soft bread. The substitution of wheat flour with golden banana flour at   0 (control), 25, 50 and 75 % by weight of whole flour on soft bread production was further carried out. The results found that wheat flour substituted with banana flour at a 25% had highest overall acceptability score (p≤0.05), but the preference score for color, flavor, and were not different from control group (p>0.05). However, the preference score for texture was highest in a ratio of 25:75 (p≤0.05). The value of lightness, bread volume decreased when the proportion of golden banana flour substituted to wheat flour was increased. However, the value of redness and shear force was in vice versa.  Almost chemical properties such moisture, fat lipid ash and carbohydrate were not significant different among all treatments ratio (p>0.05). However, a fiber property was increased; when, the proportion of golden banana flour substituted to wheat flour was increased. Consumer test was conducted with 30 consumers and the majority of the tested consumers (75%) accepted brownie substituted with 25% of golden banana flour.