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Universal Journal of Food Science and Technology
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  3. Universal Journal of Food Science and Technology
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  5. Volume 1, Number 1, 2023
  6. Article
  7. Table 1

Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour

Table 1.

Green banana (Musa ssp.) bread formulations.
A B C D
Wholemeal flour 100 90 85 80
Green banana flour 0 10 15 20
Sodium chloride 2 2 2 2
Sucrose 5 5 5 5
Fresh biological yeast 3 3 3 3
Water (mL) 57-60 57-60 57-60 57-60
Oil (mL) 3 3 3 3

Source: Andrade et al., (2018).