Development of Banana Flour Incorporated Biscuit and Evaluation of its Physicochemical Properties

Authors

  • Indeewari Sasanka Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla, Sri Lanka
  • Nilanthi A. Wijewardane National Institute of Post Harvest Management, Anuradhapura, Sri Lanka
  • W.A.J.P. Wijesinghe Department of Food Science & Technology, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla, Sri Lanka
  • Wasana Jeewanthi Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla, Sri Lanka
  • Isuru B. Priyadarshana Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla, Sri Lanka

DOI:

https://doi.org/10.31357/ait.v4i01.7858

Keywords:

banana, biscuit, citrus peel, flour, value addition

Abstract

The Postharvest loss of Embul banana (Musa spp.) is very high due to its surplus production in Sri Lanka. This work aims towards the development of nutritionally rich biscuits by partial replacement of wheat flour with banana flour and candied citrus peel (Citrus aurantifolia). During the preliminary studies, the appropriate proportion of wheat flour, banana flour, and citrus peel was selected through a sensory evaluation using 9-point hedonic scale by 20 untrained panelists. The final product was prepared using the selected composition of banana and wheat flour 50:50 and 10% citrus peel. Significant differences were observed in all the sensory properties (p<0.05) except appearance (p>0.05) during the storage period. Ascorbic acid content was significantly reduced (p=0.000) with the storage period. The product was microbiologically safe for consumption for up to 2 months period. This study investigated the potential of the development of Embul banana-based biscuits with improved functional and nutritional properties.

 

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Published

2025-01-08

How to Cite

Indeewari Sasanka, Nilanthi A. Wijewardane, W.A.J.P. Wijesinghe, Wasana Jeewanthi, & Isuru B. Priyadarshana. (2025). Development of Banana Flour Incorporated Biscuit and Evaluation of its Physicochemical Properties . Advances in Technology, 4(01). https://doi.org/10.31357/ait.v4i01.7858

Issue

Vol. 4 No. 01 (2024)

Section

Articles

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Copyright (c) 2025 Indeewari Sasanka, Nilanthi A. Wijewardane, W.A.J.P. Wijesinghe, Wasana Jeewanthi, Isuru B. Priyadarshana

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