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Effects of using green banana flour as a substitute for wheat flour on the production of chiffon cakes |
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| รหัสดีโอไอ | |
| Creator | Suminya Teeta |
| Title | Effects of using green banana flour as a substitute for wheat flour on the production of chiffon cakes |
| Contributor | Mali Sarobol, Wanida Pharanat, Narissara Muangtha, Yanisa Poratoso |
| Publisher | Mahasarakham University |
| Publication Year | 2566 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 9 |
| Journal No. | 2 |
| Page no. | No. 66-78 |
| Keyword | Green banana flour, chiffon cake, color, texture |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | The flour made from green bananas contains a lot of resistant starch and can be used in the baking and confectionery sectors as a fiber source to create functional foods like functional cakes. The purpose of this study was to develop a formal chiffon cake. Green banana flour (GBF) was substituted for wheat flour in various proportions (0, 20%, 50%, and 100%) to make unique chiffon cakes. The results showed that the L* values decreased with an increasing percentage of GBF substitution in wheat flour, indicating that higher substitution for green banana flour gave progressively darker chiffon cake. The a* value increased with an increasing percentage of GBF in the chiffon cake, whi. suggests that the cake became more reddish The b* values decreased with an increasing percentage of GBF substitution in wheat flour, which indicates that the cake became less yellow The color change had the lowest value at 20% of GBF and the highest value at 100% of whole wheat flour. The chiffon cakes with 20% GBF had the lowest fracturability value of 3.20ฑ0.21 N, whereas the control chiffon cakes had the highest value of 4.89ฑ0.17 N. The hardness decreased as the GBF substitution increased from 8.88ฑ0.14 to 6.06ฑ0.26 N. The lowest hardness value of 6.06ฑ0.26 N was observed in chiffon cakes with 100% GBF. The highest hardness value was 8.88ฑ0.14 N in control chiffon cakes. There was no significant difference in hardness at 20, 50, and 100% GBF. Springiness at 100% GBF were significantly different fromat 20% and 50% GBF. The addition of GBF had no influence on stickiness or cohesivenes. |
