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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 2. Yield (R) and loss index(IP) of green banana pulp flour.

Raw materials	Stage	Mass (kg)	Loss (kg)	IP (%)	R (%)
Pulp	Reception	10	-	-	-
	Selection	5	5	50	-
	Dehydration	1,650	3,35	-	-
	Crushing	1,475	0,175	10,60	29,5

IP= Loss index; R= Yield. (Source: Authors.)