Original scientific paper
https://doi.org/10.17113/ftb.53.03.15.3851
Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream
Filiz Yangılar
; Department of Nutrition and Dietetics, School of Health, Erzincan University, Erzincan, Turkey
Abstract
In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 %) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists.
Keywords
dietary fibre; green banana; ice cream
Hrčak ID:
145494
URI
Publication date:
10.9.2015.
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