Determination of Unripe Banana Flour as Functional Ingredient on Physical Properties of Cake Batter

Abstract

Food waste problem is becoming one of the important and crucial issues at the globalization levels. In this study, researchers try to prevent Banana fruit waste converting to Banana flour as ingredient with long shelf life. Bakery products are probably one of the most important foodstuffs in the world. In traditional methods for preparation bakery products main ingredients were wheat or barley flours. In this present study the influence of Unripe Banana Flour (UBF) as a functional flour replacer on Color attributes, pH value, and specific gravity of cake batter was studied. The results indicated that all UBF cake batter formulation had significantly lower in lightness. Moreover, Lightness (L*-Value) of the UBF samples were darkness than control sample. In view of pH value, all the UBF samples were lower than testifier. These UBF samples showed lower specific gravity than control sample. According to the results, this study shows good potential for application of UBF as functional ingredient to be used as part of flour replacer in cake batter.