QUALITY CHARACTERISTICS, ANTIOXIDANT, SENSORY PROPERTIES, AND SHELF-LIFE OF MUFFINS INCORPORATED WITH BANANA INFLORESCENCE (MUSA PARADISIACA) POWDER.

Abstract

Banana flowers are used in convenience foods, bakery products, and other products to provide beneficial nutrients and antioxidants. This study aimed to compare the quality characteristics, antioxidants, sensory properties, and shelf life of muffins enhanced with banana flower powder at different ratios. Muffins were prepared by substituting an equivalent amount of wheat flour with banana flower powder (0%, 5%, 10%, 15%, 20%, 25%). Banana flower powder (BFP) was found to be rich in protein (19.45%), fat (7.35%), and fiber (27.06%). Moreover, BFP had high total phenolic content (2564 mg GAE/100g dry weight), flavonoid content (164.5 mg RE/100g dw), and anthocyanin content (2.73 mg anthocyanin/100g dw). Regarding the pasting analysis, BFP decreased the viscosity values of the flour mixture. The banana flower powder addition caused a significant (p < 0.05) increase in moisture, total phenolic content (TPC), flavonoid content (TFC), and anthocyanin content (TAC). It was found that the L* value of muffins decreased (p < 0.05) by increasing the amount of BFP. The texture profile of the muffins showed a significant increase (p < 0.05) in hardness and chewiness with increasing levels of banana flower powder supplementation, while adhesiveness and elasticity decreased. The specific volume of banana flower-enhanced muffins resulted in a denser structure with a lower specific volume and higher porosity compared to the control. According to sensory analysis, the addition of banana flower powder in muffins had ratings ranging from 6 to 8 for the tested attributes, with the 15% banana flower powder-containing muffins receiving the highest acceptance score. After storage, the hardness and chewiness significantly increased and significantly decreased in moisture compared to before storage. Concerning microbiology, the control muffins exhibited mold growth and higher aerobic bacteria than the banana flower-enhanced muffins. Therefore, this study demonstrates that banana flower-enhanced muffins improved the quality characteristics, antioxidant properties, sensory properties, and shelf life of muffins.