Utilization of Banana (Musa acuminata) Pseudostem for Biscuit Making

Authors

  • Bunty Maskey Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan
  • Pradeep Sangroula Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan
  • Nabindra Kumar Shrestha Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan

DOI:

https://doi.org/10.3126/hijost.v4i0.33873

Keywords:

Banana pseudostem, biscuit, sensory evaluation, proximate analysis

Abstract

The aim of this research was to utilize banana pseudostem powder as a functional replacement ingredient for wheat flour in the production of biscuit. In this study, D-optimal mixture design was employed and five different formulations were obtained. The biscuits were prepared by partially replacing wheat flour with banana pseudostem powder from 0-10% and investigated for sensory and quality attributes. The biscuits were subjected to sensory evaluation by ten semi-trained panelists for consumer acceptability. The data obtained were statistically analyzed using two-way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 2.5 parts pseudostem incorporation was selected as the best formulation and subjected for further proximate analysis. The calcium, potassium, sodium, ash, fibre and fat contents were found to be higher in banana pseudostem incorporated biscuit than wheat flour biscuit.

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Published

2020-12-28

How to Cite

Maskey, B., Sangroula, P., & Shrestha, N. K. (2020). Utilization of Banana (Musa acuminata) Pseudostem for Biscuit Making. Himalayan Journal of Science and Technology, 4, 74–80. https://doi.org/10.3126/hijost.v4i0.33873

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Section

Original Research Articles