Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream
Filiz Yangılar*
Department of Nutrition and Dietetics, School of Health, Erzincan University, TR-24000 Erzincan, Turkey
Article history:
Received August 6, 2014
Accepted April 15, 2015
Key words:
dietary fibre, green banana, ice cream
Summary:
In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2 %) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists.
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