Effect of Cavendish Banana Flour Content as Replacement for Wheat Flour on Bread Quality
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Abstract
The objective of this research was to study the effect of substitution of wheat flour with Cavendish banana flour on specific volume, density, antioxidant activity, and the sensory acceptance of bread using Cavendish banana flour instead of wheat flour as 0% (control), 10%, 20% and 30% of the total flour weight. It was found that an increasing amount of Cavendish banana flour caused the darker of the bread appearance, and the specific volume of the bread decreased from 4.22 to 2.69 cm3/g, while the bread density increased from 0.24 to 0.37 g/cm3. The total phenolic content and antioxidant activity of the bread made of Cavendish banana flour instead of wheat flour were significantly greater than the control bread (p<0.05). Also, the sensory acceptance scores by panelists in terms of appearance, color, aroma, taste, texture, and overall acceptance of bread using 10-30% of Cavendish banana flour content were not significantly different compared to the control bread (p>0.05). Therefore, the bread using 30% Cavendish banana flour gave the highest amount of total phenolic compounds and antioxidant activity with well accepted by consumers.
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