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....

Täydet tiedot

Bibliografiset tiedot
Päätekijä: Gaviola, Gilly Marie B.
Aineistotyyppi: Opinnäyte
Kieli:English
Julkaistu: 2010
Aiheet:
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.