QUALITY CHARACTERISTICS OF BANANA FLOUR AND STEAMED CAKE PRODUCED FROM THREE BANANA VARIETIES

Nugrahedi, Probo Y. (2018) QUALITY CHARACTERISTICS OF BANANA FLOUR AND STEAMED CAKE PRODUCED FROM THREE BANANA VARIETIES. QUALITY CHARACTERISTICS OF BANANA FLOUR AND STEAMED CAKE PRODUCED FROM THREE BANANA VARIETIES.

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Abstract

Processing banana into flour is a way to increase its shelf life and functionality. In food industry, banana flour can be used as wheat flour substitute. In this study, banana flour and, subsequently, the banana steamed cake, were produced from three local banana varieties namely ambon, kepok, and nangka. Physicochemical quality attributes measured on the flour included moisture content, yield, color, water holding capacity, starch, amylose, amylopectin, fiber, and potassium content. The measurement on quality attributes of the steamed cake was texture (hardness and ease of swallowing), color, volume expansion, and potassium content. Hedonic sensory analysis was also performed for the cake. Results showed that different banana varieties gave significant differences in some parameters of the flour namely moisture, yield, color and starch content. When compared to wheat flour, banana flour had higher starch, potassium, and fiber content. Meanwhile, steamed cake quality attributes showed significant differences compared to wheat flour in terms of color, texture, and volume expansion. Hedonic test result showed that wheat flour steamed cake had the highest score but did not differ significantly from the ambon banana steamed cake.

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: ms F. Dewi Retnowati
Date Deposited: 04 Dec 2020 07:25
Last Modified: 04 Dec 2020 07:25
URI: http://repository.unika.ac.id/id/eprint/22762

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