DEVELOPMENT AND QUALITY EVALUATION OF BANANA CAKE INCORPORATED WITH ALMOND FLOUR, WHOLE-WHEAT FLOURPATTA MOUNICA SAI, SANGEETA SHUKLA, JOHN DAVID, KOWLURI SUPRIYA AND NAKKA CHARAN KUMARAbstract The present experiment entitled âDevelopment and quality evaluation of Banana cake incorporated with Almond flour, and Whole-wheat flourâ was carried out in food technology lab, department of Dairy technology, Sam Higginbottom University of Agricultural technology and science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared, i.e; T (80% All-purpose flour + 20% Banana), T(30% Almond flour + 40% Whole-wheat flour + 30% Banana), T(30% Almond flour + 30% Whole-wheat flour + 40% Banana), T(30% Almond flour + 20% Whole-wheat flour + 50% Banana). The research study was conducted to identify most suitable blend of almond flour and whole wheat flour as a replacement of all-purpose flour. So, three formulations were developed T- (30:40:30); T - (30:30:40) and T - (30:20:50). And T (control banana cake) (The ratio of all-purpose flour and banana pulp is 80:20). The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, nutritional value analysis and microbial evaluation. After sensory evaluation Banana cake having T (30:30:40) was found to have highest overall acceptability score of 8.72. On the basis of physico-chemical analysis the development of Banana cake sample moisture contains (26.80%), total solids (73.20%), Carbohydrate (57.48%), protein (5.64%), fat (8.84%), ash (1.64%), and dietary fiber (10.18%) is highest. On the basis of minerals analysis shown vitamin-B6 (0.65%) and potassium (456.30%). |