Using of Cultivated Banana Flour Substitute of Some Wheat Flour in Waffles

Abstract

Research on the use of cultivated banana flour as a substitute for partial wheat flour in waffles. The objective is to study basic waffle recipes. and the right amount of cultivated banana flour in the waffle By replacing wheat flour with cultivated banana flour at 15%, 30% and 45% of total weight. Randomized complete block design trials were planned (Randomize Complete Block Design) and assessed the sensory qualities in terms of appearance, colour, smell, taste, texture (softness), and overall preference. With a 9-point satisfaction scale (9-point Hedonic Scale), 40 subjects were used for the basic formula and 80 for the cultivated banana flour substitute formula. The data obtained were averaged and the results analyzed for variance. The mean differences were compared using the Least Significant Difference method and Duncan's New Multiple Range Test, DMRT. A selection of basic waffles found that panelists gave waffle recipe 1 the highest score for taste, texture (tenderness) and overall liking. The results of the study on the optimum content of banana flour in waffles. It was found that waffles that replaced wheat flour with banana flour at 15% received the highest liking score for appearance, taste, texture (tenderness) and overall acceptance. This formula was not different from the basic waffle formula (p>0.05), which was in the moderate level of liking with mean scores of 7.64, 7.61, 7.70 and 7.62, respectively.