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Vol. 8, Issue 1 (2019)

Effect of banana flour on composition and shelf life of concentrated whey incorporated bread

Author(s):
Priyanka Arya and Amrita Poonia
Abstract:
In an attempt to use banana flour for preparation of bread, banana flour was added with wheat flour in proportions of 10%, 20%, 30%, 40%, 50% and 60%. This mixture was converted to dough by adding concentrated whey (12% TS) to manufacture bread which was evaluated for sensory, physico- chemical and textural properties. The study indicated that concentrated paneer whey can be used to replace 100 % water in preparation of bread. Amongst the different combinations of wheat flour and banana flour, bread prepared from 60% wheat flour and 40 % banana flour was found to be acceptable for sensory and textural properties. Control bread and bread prepared from 60% WF and 40 % BF was analyzed for proximate, physico-chemical and microbiological properties. The optimized bread had higher protein (9.70±0.10%), dietary fiber (5.20±0.12%), resistant starch (6.81±0.14%) and ash (3.33±3.10%). The combination 50% Co2: 50% N2 depicts higher acceptability under MAP during storage up to 20 days. Results revealed BF could be added up to 40 % to prepare bread of acceptable quality and thereby utilize banana flour and concentrated whey to increase the nutritional value of bread.
Pages: 616-621  |  199 Views  6 Downloads
How to cite this article:
Priyanka Arya, Amrita Poonia. Effect of banana flour on composition and shelf life of concentrated whey incorporated bread. Pharma Innovation 2019;8(1):616-621.
The Pharma Innovation Journal