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Development and Evaluation of Whole Wheat Banana Blueberry Buttermilk Bread

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Development and Evaluation of Whole Wheat Banana Blueberry Buttermilk Bread


Prakruti Tamboli | Dhanya Joseph



Prakruti Tamboli | Dhanya Joseph "Development and Evaluation of Whole Wheat Banana Blueberry Buttermilk Bread" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2, April 2023, pp.44-48, URL: https://www.ijtsrd.com/papers/ijtsrd53887.pdf

The study was undertaken to check the various parameter tests of sensory evaluation, antioxidant activity, microbial analysis, proximate analysis and cost analysis of Whole Wheat Banana Blueberry Buttermilk Bread. The test of parameters was done of prepared whole wheat bread after it was made and cooled. The present study is based upon the determining and collection of sensory evaluation, antioxidant activity, proximate analysis and microbial analysis of various parameters. Banana is the oldest and commonest fruit known to mankind. It is cultivated primarily for food and secondarily for fiber used in the textile industry. Bananas are nutritious fruits in terms of their carbohydrate and sugar content. Blueberries can help heart health, blood pressure, diabetes management, cancer prevention and mental health. Flavonoids are plant compounds that often have a powerful antioxidant effect. Blueberry is a rich source of Vitamins, Antioxidant, Antimicrobial and it also has anticancer properties. This Whole Wheat Banana Blueberry Buttermilk Bread is a healthy food to consume because no preservatives are added to it. 3 types of Whole Wheat Bread were made. A was Whole Wheat Bread with Banana, Blueberry Buttermilk and honey, B was Whole Wheat Bread with Banana, Blueberry, Buttermilk, 1 tsp stevia, C was Whole Wheat Bread with Banana, Blueberry, Buttermilk and 2 tsp stevia. Sensory Evaluation of Whole Wheat Banana Blueberry Buttermilk Bread was carried out for attributes such as flavour, texture, taste and overall acceptability. Results of sensory evaluation show that sample B is most acceptable.

Banana, Blueberry, Bread, Banana Bread, Antidiabetic, Antioxidant rich


IJTSRD53887
Volume-7 | Issue-2, April 2023
44-48
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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