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

Universal Journal of Food Science and Technology | Vol 1, Issue 1

Table 4. Physico-chemicalcharacteristics of breads made from 100% whole wheat flour and (10, 15 and 20%FBV).

Formulations
Parameters	A	B	C	D
Moisture	38,62±0,38^c	39,06±0,57^c	41,20±0,23^b	42,70±0,76^a
Ashes	1,63±0,19^b	2,07±0,17^ab	1,68±0,18^ab	2,13±0,16^a
Lipids	2,51±1,13^a	1,53±1,79 ^a	2,74±0,81 ^a	2,29±1,06 ^a
Protein	2,64±0,43 ^a	0,89±0,88^ab	0,96±0,91^ab	0,47±0,00^b
Carbohydrates	54,6	56,45	53,42	52,41
Calorific value	251,55±0,11^a	243,13±0,01^b	242,18±0,11^c	232,13±0,05^d

Means±standard deviation followed by the same letters on the same line 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 <i>(Musa</i><i> </i><i>spp.)</i> flour

Table 4. Physico-chemicalcharacteristics of breads made from 100% whole wheat flour and (10, 15 and 20%FBV).