The Functional Properties of Plantain (<i>Musa sp</i>) Flour and Sensory Properties of Bread from Wheat â€“ Plantain Flour as Influenced by Blanching Treatments
Keywords:blanching, flour, functional, plantain, sensory, wheat
The effect of blanching treatments on the functional properties of plantain flour and sensory characteristics of bread made from wheat (80%) and plantain (20%) flour was investigated. The plantain flour was produced using different blanching treatments; blanching with ash infusion (A), blanching in hot water with peel (B), blanching in hot water without peel (C) and unblanched plantainÂ (D). The functional properties analysis revealed that the pH of all the samples were significantly (p<0.05) different; sample C had the highest (6.15) pH value while sample D had lowest (5.48). The emulsion capacity (EC) of sample D was highest (2.78) while sample A had the least EC (1.89) and they were significantly (p<0.05) different. Â The oil absorption capacity (OAC) and water absorption capacity (WAC) ranged between (1.74 â€“ 1.83) and (2.39 â€“ 2.99) respectively. Samples B and C had the same OAC (1.47) and WAC (2.99). Sample C had the highest bulk density (BD) (0.81) while sample A had the least BD (0.72). The BD of all the samples were not significantly (p>0.05) different. The loaf characteristics result showed that sample C produced bread with highest loaf weight (180.18g), sample E with least loaf weight (93.53g). All the samples were significantly (p<0.05) different in loaf weight and loaf volume (250 - 420) cm3. The sensory evaluation result revealed that bread produced from sample C was rated highest (6.95) and moderately accepted by the panelists. This suggests that plantain /wheat bread could be an alternative to the the regular and whole wheat bread for consumers.
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