PREPARATION AND QUALITY EVALAUATION OF BANANA BLOSSOM FLOUR INCORPORATED BISCUITS

Abstract

Banana blossom included biscuit is a little baked unleavened cake that uses banana blossom flour as the main ingredient and is often crisp, flat, and sweet. The goal of this study was to create a formulation for banana blossom flour-infused biscuits and investigate the influence on biscuit quality. A design expert was employed to create the biscuit recipe. In the lab, 7 formulations were created using 0, 5, 7, 10, 13, 15, and 20 parts banana blossom flour to wheat flour. The samples were sensory evaluated for customer acceptance. The data collected were statistically analyzed at the 5% level of significance using two- way ANOVA (no blocking). Based on the mean sensory scores, the formulation with 7 parts banana blossom inclusion was chosen as the best and subjected to further proximate analysis. The calcium, potassium, and salt content of banana blossom integrated biscuit and wheat biscuit were determined. The control and optimized products were statistically different from each other at the 5% level of significance. The product was subsequently evaluated for shelf-life prediction based on acid value, peroxide value, and moisture content, which were determined to be 0.36 mg KOH/g oil, 7.28 meqO2/kg fat, and 3.78%, respectively, at the end of three months, all of which were within acceptable limits. These results indicate that banana blossom flour can be successfully mixed into refined wheat flour up to a concentration of 7 parts without affecting sensory properties. In comparison to regular wheat flour biscuit, banana blossom flour included biscuit had higher calcium, potassium, sodium, ash, fiber, and fat content.