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|Title:||QUALITATIVE AND QUANTITATIVE EVALUATION OF BREAD, CAKE AND JAM PREPARED WITH THE ADDITION OF BANANA PEEL FLOUR|
|Keywords:||Proximate analysis, banana peel, antioxidants activity, Phenolic, DPPH, flavonoids|
|Publisher:||Chattogram Veterinary & Animal Sciences University|
|Abstract:||The principle objective of this study was to develop functional bread, cake and jam with utilizing banana and peel increased antioxidant activity, ash and dietary fiber. Blends of banana with peel flour (BPF) at 10% and 15% were used in bread preparation and 15% were used for jam and cake preparation. The Proximate analysis, sensory evaluation and microbial analysis of bread, cake and jam samples were performed. The results of the whole wheat bread and formulated bread, cake samples showed that crude fiber and ash (%) had significant difference(p<0.05). The moisture percentage is decreased in formulated products which improve the shelf life of the products. The crude protein, crude fat, crude fiber and ash content of the bread progressively increased with the addition BPF were 15% BPF bread having the highest value 11.38%, 6.92%, 3.41% and 3.01% respectively and control bread having 9.2%, 2.46%, 0.2% and 1.7% respectively. Carbohydrates content decreased with BPF substitution. The sensory evaluation indicated that the composite breads were not significantly different (p<0.05) from the whole wheat bread with respect to internal texture, taste, appearance and general acceptability, up to 15% BPF levels. The total viable counts (log CFU/ml) of cake ranged from 3.1 to 17.5 at day 1 to 15. The total viable counts (log CFU/ml) of BPF bread ranged from 2.5 to 11.5 and 2.1 to 17.7 at day 1 to 15 respectively. The total viable counts (log CFU/ml) of jam ranged from 3.2 to 18.2 at day 1 to 15. To evaluate physiochemical and antioxidants property even after heat treatment. Antioxidant activities of jam, bread and cake utilizing banana with its peel were compared through 1,1-diphenyl-2-picrylhydrazyl (DPPH). The phenolics, flavonoids and antioxidant activities of bread, cake jam were correlated positively with the amount of BPF added to the products. The developed products appear to be an additional benefit for human health and can be appropriate parts in diet plan.|
|Appears in Collections:||Thesis-MS|
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