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

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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Bibliografische gegevens
Hoofdauteur: Gaviola, Gilly Marie B.
Formaat: Thesis
Taal:English
Gepubliceerd in: 2010
Onderwerpen:
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.