Effect of banana flour on composition and shelf life of concentrated whey incorporated bread

In an attempt to use banana flour for preparation of bread, banana flour was added with wheat flour in proportions of 10%, 20%, 30%, 40%, 50% and 60%. This mixture was converted to dough by adding concentrated whey (12% TS) to manufacture bread which was evaluated for sensory, physico- chemical and textural properties. The study indicated that concentrated paneer whey can be used to replace 100 % water in preparation of bread. Amongst the different combinations of wheat flour and banana flour, bread prepared from 60% wheat flour and 40 % banana flour was found to be acceptable for sensory and textural properties. Control bread and bread prepared from 60% WF and 40 % BF was analyzed for proximate, physico-chemical and microbiological properties. The optimized bread had higher protein (9.70±0.10%), dietary fiber (5.20±0.12%), resistant starch (6.81±0.14%) and ash (3.33±3.10%). The combination 50% Co2: 50% N2 depicts higher acceptability under MAP during storage up to 20 days. Results revealed BF could be added up to 40 % to prepare bread of acceptable quality and thereby utilize banana flour and concentrated whey to increase the nutritional value of bread.