The Effect Of Pretreatment Of Plantain (Musa Parasidiaca) Flour On The Pasting And Sensory Characteristics Of Biscuit

Arisa, Ngozi. U and Adelekan, Aminat. O and Alamu, Adediran. E and Ogunfowora, Ebunoluwa. J. (2013) The Effect Of Pretreatment Of Plantain (Musa Parasidiaca) Flour On The Pasting And Sensory Characteristics Of Biscuit. INTERNATIONAL JOURNAL OF FOOD AND NUTRITION SCIENCE, 2 (1). pp. 10-24. ISSN 2165-5308

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Abstract

The effect of pre-treatment on the pasting and sensory characteristics of plantain biscuit was investigated. The plantain flour was produced using different treatments; the use of sodium metabisulphite (Na2S2O5 ), blanching at 80°C for 10min and unblanched plantain flour. The protein, fat and carbohydrate content of the flour samples are significantly difference (p<0.05) and the unblanched sample had the highest value (6.04%) in protein. Result showed that there were significant difference (P< 0.05) in the bulk densities and water absorption capacity. The plantain treated with sodium metabisulphite had the highest value (1.05mg/100g) in sodium content. Pasting time and the final viscosity are significantly difference. The sensory evaluation results showed a significance difference in the appearance, colour, taste, flavour, aroma, crispiness, and the overall acceptability, but plantain treated with sodium metabisulphite was rated the highest by the panelist.

Item Type: Article
Uncontrolled Keywords: - Pre-treatment, Pasting, Plantain biscuit, Sensory.
Subjects: Q Science > Q Science (General)
Q Science > QK Botany
S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mr Tayo Okunlola
Date Deposited: 29 Jun 2016 10:15
Last Modified: 29 Jun 2016 10:15
URI: http://eprints.abuad.edu.ng/id/eprint/1016

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