Mashed Cavendish Banana as Alternative Plant Oils in Muffins

Teo, Jia Yi (2023) Mashed Cavendish Banana as Alternative Plant Oils in Muffins. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Cavendish banana is the most common type of banana in Australia and globally. Mashed Cavendish banana is used as a plant oil replacer to replace daisy corn oil in muffin. This study is aimed to determine the effects of substituting plant oil with banana on sensory characteristics, physical properties and proximate composition. Three formulations of muffins were made with 100% of daisy corn oil which was indicated as a control sample; 50% of corn oil and 50% of mashed banana was indicated as formulation A and 100% of mashed banana was indicated as formulation B. For sensory evaluation, in terms of appearance, odour/smell, flavour/taste, texture/mouthfeel and overall acceptance, the muffin of formulation A had the highest scores compared to the control muffin and the muffin sample of formulation B which are 7.40±0.81, 7.27±0.78, 7.53±0.86, 7.47±0.97 and 7.37±0.93 respectively. The muffin sample of formulation B had the highest springiness, cohesiveness, gumminess and chewiness which are 2.95±0.00g, 2.60±0.01g, 2438.19±2.84g and 2373.40±6.52g respectively. The muffin sample of formulation B had the highest moisture content (4.15±0.20%), ash content (3.16±0.02%), crude protein content (10.31±0.16%), crude fibre content (0.47±0.02%) and carbohydrate content (79.90±0.09%) while the fat content (2.02±0.05%) of the muffin sample of formulation B is the lowest among the three muffin samples. In conclusion, these findings suggested that 50% of corn oil and 50% of mashed banana which is the formulation A was feasible to be used to develop a muffin. Keyword: Cavendish banana, corn oil, muffin, sensory evaluation, proximate analysis