Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour
2020
Tasnim, Tamanna | Das, Pabitra Chandra | Anjuman Ara Begum, | Nupur, Asmaul Husna | Mazumder, Md Anisur Rahman
In recent years, researcher aimed on addressing dietary related diseases through promotion of food products enriched with high protein, vitamin, minerals and dietary fiber from locally available fruits and/or vegetables. The present study aimed to assess the nutritional, textural and sensory quality of plain cakes enriched with banana blossom flour to determine its nutritional relevance and suitability for improving nutritional health of populations. Fresh banana blossoms were pre-treated with combinations of honey (15%) with 2% citric acid solution (HCA), 2% citric acid solution (CAS), and rice rinsed water (RRW) to inhibit enzymatic browning followed by dehydration and milling. Pre-treatment of banana blossoms with HCA, CAS and RRW resulted in a better retention of different minerals (Fe, Ca and K) and an improvement of flour color. Rice rinsed water treated banana blossom flour (RRW-BBF) supplementation increased the moisture, protein, fat and ash content of the developed cakes, but lowered the carbohydrate and energy content. Incorporation of RRW-BBF decreased the volume, height and baking loss, while increased the weight of plain cakes and reduced the L∗ and b∗ of cake's crumb, whereas a∗ enhanced. 4% RRW-BBF supplemented cakes showed significantly (p ≤ 0.05) better acceptability to the panelist and were similar to the control cake for color, flavor and overall acceptability. This study concludes that the banana blossom flour can be supplemented in plain cake up to 4% for the improvement of nutritional value of cake.
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