Abstract:
Banana pseudostem incorporated biscuit is a small baked unleavened cake, typically crisp, flat and sweet by using banana pseudostem powder as the major ingredient. The aim of this research was to develop the formulation for banana pseudostem powder incorporated biscuit and to study its effect on biscuit quality. Design expert was employed for formulating the recipe of biscuit. The obtained 5 formulations with 0, 2.5, 5, 7.5 and 10 parts pseudostem powder with wheat flour were prepared in lab. The samples were subjected to sensory evaluation for consumer acceptability. The obtained data were statistically analysed using two way ANOVA (no blocking) at 5% level of significance.
From the mean sensory scores, 2.5 parts pseudostem incorporation was selected as the best formulation and subjected for further proximate analysis. Banana pseudostem incorporated biscuit and wheat biscuit were subjected to calcium, potassium and sodium content evaluation. At 5% level of significance, control and optimized product were significantly different from each other. The product was further analysed for prediction of shelf life based on acid value, peroxide value and moisture content found to be 0.33 mg KOH/g oil, 7.25 meq O2/kg fat and 3.72% respectively at the end of 3 months which were all within the acceptable limits. These findings suggest that banana pseudostem flour can be successfully incorporated in refined wheat flour up to the concentration of 2.5 parts without any adverse effect on sensory attributes. The calcium, potassium, sodium, ash, fibre and fat content were found to be higher in banana pseudostem incorporated biscuit in comparison to normal wheat flour biscuit.
