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....

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Autor principal:	Gaviola, Gilly Marie B.
Formato:	Tesis
Lenguaje:	English
Publicado:	2010
Materias:	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.