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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 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 <i>(Musa</i><i> </i><i>spp.)</i> flour

Table 5. Formulations of bread made from green banana flour (FBV).