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

Table 5.

Formulations of bread made from green banana flour (FBV).

Attributes

Formulations

Appearance

Texture

Aftertaste

Aroma

Color

Flavor

7.68±1.75^a

6.96±1.95 ^a

7.12±1.75 ^a

7.12±1.78^a

8.08±1.39^a

7.46±1.82a

5.6±1.97^b

5.92±1.77b

6.34±1.99 ^ab

6.16±2.23a

5.18±2.12b

6.58±1.90a

5.92±1.88^b

5.74±1.99b

6.08±2.07 ^b

6.44±1.93a

5.68±1.78b

6.48±1.83a

5.72±2.17^b

6.3±2.06^ab

6.42±2.03ab^a

6.62±2.04^a

5.5±2.15^b

6.52±2.15^a

Means±standard deviation followed by the same letters in the same column do not differ significantly from each other at the 5% significance level. A, standard sample; B, bread with 10% FBV; C, bread with 15% FBV and D, bread with 20% FBV.

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

Table 5.

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