The effect of banana soaking solutions on shelf life of banana flour and application in madeleine products

Abstract

The study aims to study three banana soaking solutions: water, salt and sodium metabisulfide solution to reduce browning during banana flour production and monitor the change of color and moisture of banana flour after 10 weeks of storage. It found that the sodium metabisulfide solution was the most effective in reducing browning with the highest lightness (L*) value at 90.04±0.06. After 10 weeks of banana flour storage, the result indicated that storing banana flour in a laminated bag can slow down the deterioration of flour for more than 10 weeks. Then, banana flour after soaking in sodium metabisulfide solution was substituted for wheat flour in madeleine formulation which a type of bakery by 0% (control formula), 20%, 40% and 60% of banana flour. The results of sensory evaluation with parameters of color, odor, taste texture and overall acceptability showed that the panelists accepted the madeleine containing  40% of banana flour substitutes for wheat flour because the texture was close to the controlled sample as well as it still had the most banana aroma.