Quality attributes of cookies from banana centre core flour incorporated in wheat and refined flour

Abstract

Banana centre core which is a by product and a waste in banana plantations is high in fibre content and has various\rhealth benefits. In this study, an attempt was made to incorporate banana centre core flour with wheat and refined flour\rat 5, 10 and 15 per cent levels for preparation of cookies. Effect of banana centre core flour incorporated was evaluated\rbased on the physical properties and sensory evaluation of cookies prepared. In the case of cookies prepared with\rbanana flour blended with refined flour, there was no much difference in taste and texture as revealed by sensory scores.\rHowever, in the case of cookies prepared with banana centre core flour and wheat flour, the overall acceptability of 10 and\r15 per cent incorporation of banana centre core flour was at par. It was seen that there is a decline in spread factor of\rcookies with increase in levels of incorporation of banana centre core flour.