Physico-chemical and sensory characteristics of sponge cake made with banana (Musa sapientum) peel flour and self-raising flour

Abstract

The purpose of this study was to determine the physico-chemical and sensory properties of cake made with self-raising flour and banana (Musa sapientum) peel flour. Two types of banana peel flour that have been used which are pisang abu peel flour and pisang nangka peel flour. Blends comprising self-raising flour and banana peel flour in certain ratio and types were made in order to determine the maximum acceptable levels of banana peel flour into sponge cake making. One control sponge cake and eight blends of self-raising flour (SF) and banana peel flour (BF) was prepared. SAS programmed was used to determine the Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The chemical analysis which are moisture content and fiber content were evaluated. The moisture content does not have significant difference between all formulations while for the fiber content the cake made from I 00% self-raising flour is significantly different at p<0.05 with all formulations. Results in this study indicated that fiber contents of cakes increased with the incorporation of higher percentage of banana peel flour. The physical analysis revealed, the values for pH, 'L', 'b' and firmness were decreased while for the 'a' value was increased. Sensory evaluation show that the cakes that were made by 5% and 10% of pisang abu peel flour and pisang nangka peel flour were respectively palatable and can be accepted. It is believed that cakes made with these four formulations have the potential to be commercialized in the market.