Vol. 12, Issue 5 (2023)

Author(s):
Sawant BB, Relekr PP, Shirke GD and Kadam JH

Abstract:
Unripe bananas can be used as a source for making contemporary foods like cookies, snacks, and other baked goods. The experiment entitled “development of cookies from banana (Musa spp.) flour” was conducted factorial randomized completely randomized design (FCRD)for different parameters with 6 main treatments viz, T₁: 00:100 (Banana flour: Wheat flour), T₂: 10:90 (Banana flour: Wheat flour ), T₃: 20:80 (Banana flour: Wheat flour), T₄: 30:70 (Banana flour: Wheat flour), T₅: 40:60 (Banana flour: Wheat flour) and T₆: 50:50 (Banana flour: Wheat flour) stored at ambient condition for 30 days were analyzed for changes in physical and sensory parameters i.e. moisture, starch, ash, crude fiber, protein. It was observed that samples of cookies with 30:70 (Banana flour: Wheat flour) were opted best treatment during ambient condition storage of 30 days.