Table 1.
Evaluation of sensory parameters of muffins made with overripe whole banana flour enzymatically treated. Muffin preselection (12 untrained volunteers)
| Control | Muffin A | Muffin B | Muffin C | Muffin D | |
|---|---|---|---|---|---|
| Colour | 6.42 ± 1.07 | 5.91 ± 0.90a | 5.83 ± 1.33a | 5.25 ± 1.05a,b | 4.63 ± 1.29b |
| Odour | 5.58 ± 1.13 | 5.54 ± 1.19a | 5.25 ± 1.13a | 5.41 ± 1.44a | 5.29 ± 1.35a |
| Flavour | 5.21 ± 1.08 | 4.67 ± 1.07a | 5.04 ± 1.17a,b | 5.63 ± 1.15b | 4.54 ± 1.69a |
| Mouth texture | 5.08 ± 1.13 | 5.04 ± 0.90a | 5.20 ± 1.46a | 6.29 ± 0.86b | 5.67 ± 0.88a,b |
| General appearance | 6.27 ± 0.92 | 5.72 ± 1.10a | 5.54 ± 1.03a | 5.63 ± 1.12a | 4.81 ± 1.40a |
Control: 0% replacement; Muffin A: 10% replacement; Muffin B: 30% replacement; Muffin C: 50% replacement; Muffin D: 70% replacement
The same letter in the row means there is no significant difference between muffins elaborated with ETBF instead WF