Effects of Using Banana Puree as a Fat Replacer on Sensory Characteristics, Physical and Nutritional Properties of Black Bean Brownie

Hor, Kar Wei (2019) Effects of Using Banana Puree as a Fat Replacer on Sensory Characteristics, Physical and Nutritional Properties of Black Bean Brownie. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

This research was performed to study physical, nutritional and sensory characteristics of using banana puree as a fat replacer in black bean brownie. Black bean powder is used as a flour replacer to replace all-purpose flour in chocolate brownie to provide ample amount of protein and fiber. At the same time, banana puree is used to substitute butter in brownie to reduce fat content and total calories. This study is aimed to determine the effects on physical properties, proximate composition, antioxidant activity and sensory characteristics. Four variations of brownies were made with all-purpose flour and butter (control) which was indicated as sample A; sample B with only 100% substitution of black bean powder; sample C with only 40% substitution of banana puree; and sample D with combined substitution of 100% substitution of black bean powder and 40% of banana puree. For sensory evaluation, there was no significant difference (p > 0.05) of overall liking between control sample and sample with combined substitution of 100% black bean powder and 40% of banana puree. The results of texture in term of firmness (3610g ± 0.054) and specific volume (0.817 cm3/g ± 0.032) of brownies have shown a significant difference (p < 0.05) between control sample and sample with combined substitution. Besides that, significant differences (p < 0.05) are also shown in increased moisture (5.88% ± 0.04), crude protein (18.01% ± 0.30), crude fiber (2.06% ± 0.02), decreased crude fat content (12.05% ± 0.07) and increased antioxidant activity (77.64% ± 0.42) in sample with combined substitution.