Food Science and Technology Vol. 9(4), pp. 87 - 95
DOI: 10.13189/fst.2021.090403
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The Effects of Incorporation of Banana Pseudostem Flour at Different Proportions on the Sensory Properties, Proximate, and Mineral Composition and Microbial Quality of Baked Brownies


Marivel B. Go 1,*, Rodolfo Jr. A. Golbin 2, Severina P. Velos 2, Jonita V. Literatus 3, Meriam M. Sambrana 4, Jeem Clyde Baird 5
1 College of Technology, Cebu Technological University, Moalboal Campus, Moalboal, Cebu 6032, Philippines
2 Graduate School Department, Cebu Technological University, Moalboal Campus, Moalboal, Cebu 6032, Philippines
3 College of Education, Cebu Technological University, San Francisco Campus, San Francisco, Cebu 6050, Philippines
4 College of Education, Cebu Technological University, Moalboal Campus, Moalboal, Cebu 6032, Philippines
5 College of Arts and Sciences, Cebu Technological University, Moalboal Campus, Moalboal, Cebu 6032, Philippines

ABSTRACT

This study assessed the effects of incorporating banana pseudostem flour (BPSF) into all-purpose flour (APF) in five treatments, T0 (100% APF), T1 (15%), T2 (30%), T3 (45%) and T4 (60%) on the sensory and chemical properties based on proximate composition, mineral & microbial contents of baked brownies. This experimental study used a crossover design to gather data from 322 experts and consumers, and data were analyzed through SPSS. Findings revealed that the banana-like flavor was slightly noticeable in all treatments with BPSF. T0, T1 & T2 were dark brown while T3 & T4 were brown, all with a slightly noticeable banana-like odor and slightly fine texture except T3. The respondents rated all the brownies' sensory attributes as liked very much. Statistically, significant (P<0.05) differences existed between treatments in each of sensory attributes and based on general acceptability, T1 (15% BPSF) emerged as the most acceptable formulation. The moisture (15.9 – 13.3 g/100g), protein (7.9 – 5.76 g/100), and crude fat (19.8 -17.1 g/100g) contents decreased as the level of BPSF increased. The values of carbohydrates (55.1 – 60.8 g/100g), crude ash (1.65 – 3.02 g/100g), and total dietary fiber (3.92 - 7.17 g/100g) increased as the amount of BPSF flour increased. A similar trend was shown for the mineral contents: magnesium, calcium and sodium except for potassium, as BPSF content increased, values of such minerals increased as well. The formulated brownies were safe for consumption as all microbial parameters conformed to the standard limits. Hence, BPSF is a potential ingredient for producing nutritious pastry products.

KEYWORDS
Banana By-Products, Physical Evaluation, Chemical Analysis, Pastries, Flour

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Marivel B. Go , Rodolfo Jr. A. Golbin , Severina P. Velos , Jonita V. Literatus , Meriam M. Sambrana , Jeem Clyde Baird , "The Effects of Incorporation of Banana Pseudostem Flour at Different Proportions on the Sensory Properties, Proximate, and Mineral Composition and Microbial Quality of Baked Brownies," Food Science and Technology, Vol. 9, No. 4, pp. 87 - 95, 2021. DOI: 10.13189/fst.2021.090403.

(b). APA Format:
Marivel B. Go , Rodolfo Jr. A. Golbin , Severina P. Velos , Jonita V. Literatus , Meriam M. Sambrana , Jeem Clyde Baird (2021). The Effects of Incorporation of Banana Pseudostem Flour at Different Proportions on the Sensory Properties, Proximate, and Mineral Composition and Microbial Quality of Baked Brownies. Food Science and Technology, 9(4), 87 - 95. DOI: 10.13189/fst.2021.090403.