| dc.description.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. | en_US |
