Studies on the formulation of cake using green banana flour

Abstract

The main aim of this study is to formulate a cake using green banana (Musa acuminata), which can be dried using tray dryer, microwave dryer, freeze dryer. The banana was sliced at average size of 3mm and it is dried. The dried pieces are then size reduced and was sieved in sieve shaker at size of 212μm. The physical properties (pH, moisture, ash) Chemical properties like (Polyphenols, Anti-oxidants and Flavanoids) Nutritional properties (Carbohydrate, Protein, crude fiber) of the flour were studied. Among these different drying methods, freeze dried sample is regarded as the best sample to retain all the Functional, Chemical and Nutritional properties when compared with other two types of drying. So the freeze dried banana flour (BF) was substituted with wheat flour at varying proportions (2BF, 14BF, 6BF, 8BF and 10BF) to prepare cake samples. The physical (Moisture, pH, Specific volume), chemical (Anti-oxidants) and nutritional properties (Crude fiber) of the cake were analyzed. It is concluded that the cake made out of 8BF substitution had the overall acceptability and had maximum volume. The 10BF composition had higher nutritional values but had poor sensory properties. The texture profile of samples (2BF, 4BF, 6BF, 8BF, 10BF) was done and compared with the control sample which is made of 100% wheat flour. The fiber content and the antioxidant properties of the fortified samples increase upon addition of BF from 2% to 10% level whereas it shows a negative impact on the textural and sensory profile beyond 8% level of incorporation. Thus the 8% level shows highest nutritional and functional properties without showing negative impact on sensory and textural properties and is considered as the optimized sample. Thus 8% incorporated sample is considered as most acceptable both organoleptically and nutritionally.