Back to Article
Physico-chemical and sensory characterization of bread based on green banana <i>(Musa</i><i> </i><i>spp.)</i> flour
Universal Journal of Food Science and Technology
| Vol 1, Issue 1
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).