Chemical, Microbiological and Sensory Studies on Green Banana Exposed to Oven and Freeze drying | ||
| المجلة العلمية للدراسات و البحوث التربوية والنوعية | ||
| Volume 7, Issue 19, February 2022, Pages 497-517 PDF (365.49 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/sjse.2024.104826.1121 | ||
| Authors | ||
| جهاد مجدى* ; أحمد عبدالفتاح على | ||
| کلية التربية النوعية - جامعة بنها | ||
| Abstract | ||
| Eating fruits and vegetables protects against chronic diseases. Banana is a fruit rich in fiber and its use as an ingredient in various food products has a beneficial effect on human health. Therefore, the aim of this study is to use green bananas exposed to oven drying and freeze drying in order to raise the nutritional value of cake product. The chemical composition and antioxidants of green bananas exposed to oven drying and freezing were estimated. The results showed that green bananas were exposed to freeze drying better than green bananas exposed to oven drying in terms of chemical composition. The results showed that green bananas exposed to oven drying and freeze drying contain (24.02 and 29.08) of antioxidants respectively. Chemical composition and sensory tests were estimated, and microbiological analyzes were performed for cake samples prepared by replacing (10% and 20%) of wheat flour with banana pulp. It was found that cake samples prepared by replacing (10% and 20%) of wheat flour with green banana pulp subjected to freeze drying were better than cake samples prepared with replacement (10% and 20%) antioxidants in green bananas exposed to oven drying and freeze drying | ||
| Keywords | ||
| Green banana; Cake; Chemical analysis; Antioxidants; Microbiological Analysis | ||
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