香蕉粉添加量对面包感官和营养特性的影响

Effect of banana incorporation on sensory and nutritional properties of bread

实验分别采用10％、20％和30％的香蕉粉替代高筋面粉制备香蕉面包，探讨香蕉粉添加量和焙烤温度对其感官特性的影响，最后分析香蕉粉添加量对面包营养特性的影响。结果表明，香蕉粉添加量显著影响面包的感官特性p〈0．05），表皮颜色变暗、Lab值和比容下降，其中香蕉粉添加量为10％～20％的面包感官品质最佳。营养特性分析表明，添加一定量的香蕉粉可增加面包中蛋白质和灰分的含量，同时降低淀粉的体外消化性。

In this paper, banana bread was prepared by adopting different amounts of banana powder to（10%, 20%, 30%） to substitute high gluten flour, and influence of banana powder amounts on sensory characteristics and nutritional properties of bread was investigated. Results showed that incorporation of banana powder significantly affected sensory properties of bread, in which the 10% banana powder had the highest acceptability, and incorporation of banana powder resulted in darker color crust, lower Lab value and volume than the control. Nutritional analyses revealed that the incorporation of banana powder increased protein and ash content, while decreased the in vitro digestion of starch.