Substitution of banana (Musa acuminata L. ev cavendishii) flour for the production of cake-like muffins

The study aimed to use banana flour as substitute to all-purpose in the production of cake-like muffins. Substitution of 20%, 30% and 40% banana flour from the total flour content of the adapted recipe was conducted. The products of the three formulation were subjected to Preference Ranking Test....

Szczegółowa specyfikacja

Opis bibliograficzny

1. autor:	Gaviola, Gilly Marie B.
Format:	Praca dyplomowa
Język:	English
Wydane:	2010
Hasła przedmiotowe:	Banana. Banana flour. Cake-like muffins. Muffins. Friedman's Test. Substitution. 9-point Hedonic Scale Rating. Preference Ranking Test. Intermediate moisture food (IMF). Consumer Acceptabiltity Test. Banana flour substitution.