Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars

Abstract: Unripe banana flour (UBF) is recognised as a functional ingredient because of its nutritional pattern. The influence of substituting wheat flour with unripe non-commercial banana (Luvhele and Mabonde) flours on bread’s physical and textural properties and sensory acceptability was evaluated. Wheat flour was replaced with 2.5, 5, 7.5, and 10% of UBF of Luvhele and Mabonde in bread production. Physical properties such as volume, density, weight, colour, and textural characteristics were determined. Furthermore, a sensory evaluation of the bread was performed. The inclusion of UBF of Luvhele and Mabonde cultivars significantly decreased (P ≤ 0.05) the weight, volume, and specific volume of breads, but a higher density of breads was observed. Breads containing 10% UBF had the highest hardness values (9.92, Luvhele, and 9.96 N, Mabonde). However, breads incorporated with UBF of both banana cultivars had lower chewiness, cohesiveness, and springiness than control bread. The control bread had crumbs and crust that were significantly lighter (P ≤ 0.05) than the crumb of composite breads. Sensory evaluation results showed that bread incorporated with up to 7.5% UBF of both banana cultivars was acceptable in terms of aroma, taste, and overall acceptability.

Object Details

• Location: Deutsche Nationalbibliothek Frankfurt am Main
• Extent: Online-Ressource
• Language: Englisch

References and Relationships

• Bibliographic citation: Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars ; volume:9 ; number:1 ; year:2024 ; extent:11 ; Open agriculture ; 9, Heft 1 (2024) (gesamt 11)

Contributors, Places and Time

• Creator: Mashau, Mpho Edward ; Maluleke, Ndzalama ; Mufamadi, Happiness ; Ramashia, Shonisani Eugenia

Further information

• DOI: 10.1515/opag-2022-0348
• URN: urn:nbn:de:101:1-2409261559144.528919053317
• Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
• Last update: 01.06.20252025, 1:41 PM CEST