Indian Journal of Science and Technology
DOI: 10.17485/ijst/2012/v5i8.14
Year: 2012, Volume: 5, Issue: 8, Pages: 1-2
Original Article
Sanaz Zharfi1 , Sara Movahed1*, Hossein Ahmadi Chenarbon2 and Ali Reza Shahab Lavasani1
1* Department of Food Science, Varamin-Pishva Branch,
2 Department of Agronomy, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran [email protected]
*Author for correspondence
Sara Movahed
Department of Agronomy
Email:[email protected]
The increasing rate of population makes it necessary for enhancing nutritional properties and quality of bread. Banana was selected for this study due to its popularity and high nutritional value. In the present research banana powder at concentrations of 10, 15 and 20% was added to wheat flour, and bread preparation was performed by semi-industrial method. Internal and external sensory properties were measured by sensory panelists. Based on results incorporation of banana powder at concentrations of 10, 15 and 20% led to improvement of external and internal properties. Samples containing 15 and 20% banana powder were considered the best. Keywords: Bread, Food quality, Banana powder
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