Use of banana flour in baked products

Abstract

The partial replacement of 10, 15, 20 and 25% of wheat flour with banana flour in soft crust breads and palitroques was evaluated. Water absorption and expansion times were adjusted according to the requirements of the masses. The moisture content of the products was determined. The height, diameter, volume and specific volume of the breads were evaluated. Both products were sensory evaluated through a qualitative descriptive analysis. Water absorption increased with increasing substitution levels. The moisture of the products was within specifications. Bread with 25 % was rejected, those with 10, 15 and 20 % were rated as excellent, good and acceptable respectively. The palitroque with 10 % was evaluated as excellent, the 15 % and 20 % as good, and the 25 % as acceptable.