Banana Powder as an Additive to Common Wheat Pasta
This study aimed to analyse the effect of drosselklappe stellantrieb dried banana powder (BP) on common wheat pasta characteristics.Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP.Control pasta without BP addition was also prepared.Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluatio