Determination of Unripe Banana Flour as functional ingredient on physical properties of cake batter

Amir Hosseinvand, Adeleh Sorkhinejad

Volume 24, Issue 3;
Pages: 173-176; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Bakery products are probably one of the most important foodstuffs in the world. In this present study the influence of Unripe Banana Flour (UBF) as a functional flour replacer on Color attributes, pH value, and specific gravity of cake batter was studied. The results indicated that all UBF cake batter formulation had significantly lower in lightness. Moreover, Lightness (L*-Value) of the UBF samples were darkness than control sample. The upper b*-value was observed in BF3 treatment, but there was no significant difference between BF3 and BF4 samples. There was no significant ( ) difference in pH value of all cake batters formulation with and without UBF. Moreover, the pH values of all samples decreased with increasing level of UBF concentration. In view of pH value, all of the UBF samples were lower than testifier. These UBF samples showed lower specific gravity than control sample. According to the results, this study shows good potential for application of UBF as functional ingredient to be used as part of flour replacer in cake batter
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