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The physicochemical and sensory properties of bread fortified with banana pulp

 Department: Food Science Technology  
 By: usericon Israelim31  

 Project ID: 5919
   Rating:  (3.5) votes: 2
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Bread was produced from wheat flour and banana pulp using a straight dough method. Matured banana pulp was peeled. Sliced and blended with wheat flour in different ratios: (sample A) 100% (sample B) 60:40% and 50% (sample C). The physical and sensory properties of the sample were determined the result for sensory evaluation showed that there was a significant difference in color and aroma while 60:40% (sample C) and 110% (sample A) ratios of the sample were generally accepted. The proximate composition showed that moisture content ranged between 20-29% and fat ranged between 9.5-32% and ash content ranged between 10-95% and protein ranged between 40-61% while for physical properties, the length ranged between 8.0-8.5%. This study showed that bread with better quality and acceptability can be produced using banana pulp. ...
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