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....

Полное описание

Библиографические подробности

Главный автор:	Gaviola, Gilly Marie B.
Формат:	Диссертация
Язык:	English
Опубликовано:	2010
Предметы:	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.