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Physical characterization of selected muffin elaborated with 50% of ETBF (enzymatically treated banana flour)
| Parameter | Value |
|---|---|
| Colour | |
| L* | 37.26 ± 1.77 |
| a* | 3.75 ± 0.66 |
| b* | 4.47 ± 0.91 |
| Hardness (N) | 87.46 ± 2.23 |
| Gumminess (N) | 32.28 ± 5.39 |
| Chewiness (N mm) | 5.81 ± 0.65 |
| Cohesiveness | 0.38 ± 0.07 |
