Development of Banana Flour Incorporated Biscuit and Evaluation of its Physicochemical Properties

The Postharvest loss of Embul banana (Musa spp.) is very high due to its surplus production in Sri Lanka. This work aims towards the development of nutritionally rich biscuits by partial replacement of wheat flour with banana flour and candied citrus peel (Citrus aurantifolia). During the preliminary studies, the appropriate proportion of wheat flour, banana flour, and citrus peel was selected through a sensory evaluation using 9-point hedonic scale by 20 untrained panelists. The final product was prepared using the selected composition of banana and wheat flour 50:50 and 10% citrus peel. Significant differences were observed in all the sensory properties (p<0.05) except appearance (p>0.05) during the storage period. Ascorbic acid content was significantly reduced (p=0.000) with the storage period. The product was microbiologically safe for consumption for up to 2 months period. This study investigated the potential of the development of Embul banana-based biscuits with improved functional and nutritional properties.