Physicochemical properties of wheat breads substituted with banana flour and modified banana flour
2009
Noor Aziah Abdul Aziz | Zuwariah Ishak
Substitution of banana flour (BF) and modified banana flour (MBF) to wheat flour at 10% and 20% levels were carried out to test the effects on physicochemical properties of the supplemented bread. Various parameters such as resistant starch and total phenolic content were determined. Substitution of 10% BF to wheat flour produced highest loaf volume. However, substitution of 20% MBF to wheat flour produced lowest loaf volume, but gave highest score in overall acceptability. The crumb of control bread was lighter than BF and MBF bread at 10% and 20% levels. L* values continued to decrease with increasing levels of BF and MBF incorporated. Texture profile analysis indicated that increasing level of BF and MBF at 10–20% increased the hardness and resulted in more compact bread. Increasing the level of substitution from 10% to 20% of BF and MBF increased significantly (p <0.05) the resistant starch content and total phenolic content. Resistant starch content was higher in modified banana flour than banana flour but lower in total phenolic content. It may be concluded that supplementation of banana flour to wheat flour will help in increasing resistant starch and phenolic content of wheat breads.
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