Dough Rheology, Physico‐Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite

ABSTRACT

Wondering whether fresh green mature bananas could be used for supplementation of resistant starch and dietary fiber in bakery products, our study set out to evaluate the effect of partial substitution of wheat flour with different forms of banana (fresh whole fingers, fresh pulp, whole finger flour, and pulp flour) on dough rheology, physico‐chemical and sensory properties of bread. A hybrid banana variety, N23 was selected for the study. Wheat‐banana composite (70:30%, w/w) bread was formulated using 210 g wheat flour, 90 g banana, 1000 mL water, 120 g sugar, 4.0 g yeast and 3.0 g salt and a control with 300 g wheat flour. The addition of fresh and/or powdered bananas significantly increased the time ( p  < 0.05) required to reach maximum consistency, reduced resistance to deformation (PrMax) but had no significant effect on consistograph properties and water absorption ( p  > 0.05). The control samples exhibited the lowest baking loss and the highest specific volume. Crust and crumb browning increased significantly with the addition of 30% bananas in comparison to the control. Resistant starch, dietary fiber and moisture content increased with increasing levels of banana substitution. Flavor and taste of bread decreased with the addition of banana but the average scores for general acceptability were moderate. Thus, in bread making, fresh banana or flour could be added up to 30% substitution levels with moderate effects on quality and consumer acceptability.