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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 6
First page : (762) Last page : (771)
Article doi: :

Development and Quality Evaluation of Banana Bread

Uttam Singh Bhadana1*, Ajay Singh Parmar1 and Chitra Sonkar2

1Student, SHUATS, 2Assistant Professor, SHUATS
Sam Higginbottom University of Agriculture, Technology & Sciences, Allahabad 211007 (U.P) India
*Corresponding Author E-mail:
Received: 7.10.2018 | Revised: 23.11.2018 | Accepted: 29.11.2018



Composite bread from wheat flour and ripe banana was produced in this study. Five different bread formulations from the composition were produced, containing 0%, 20%, 30%, 40% and 50% ripe banana. Bread samples were analyzed for their physicochemical properties (moisture, ash, fat and protein) sensory characteristics and shelf life study compared with control bread made from 100% wheat flour. LDPE polyethylene was used to pack the bread samples were stored the ambient temperature for 6 days. The rate of moisture content was observed due to temperature fluctuations that may have caused migration of moisture into pack as samples were stored at ambient temperature. On evaluation during storage, it was found that the ash content of bread packed in LDPE decreased considerably with increase in storage periodduring storage fat content of banana bread packed in LDPE decreased considerably with increase in storage period. On critical evaluation of results it was found that protein content of the bread was considerably decreased as the proportion of banana is incorporated. Sensory evaluation results showed that up to 60% wheat flour with 40% ripe banana produced acceptable bread according to the overall acceptance scores of the panelists Increases however, were noted in all sensory properties except appearance.

Key word: Bread, Ripe Banana (Musa paradisiaca) and Dough.

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Cite this article: Bhadana, U.S., Parmar, A. S. and Sonkar, C., Development and Quality Evaluation of Banana Bread, Int. J. Pure App. Biosci.6(6): 762-771 (2018). doi: