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Food Science and Nutrition Alumni

Partial Substitution of Rice or Rye Flour for All-Purpose Flour in Reduced Fat Banana Bread Produces a High Quality Product

by Dan Klocke and Becky Veatch

Dan Klocke and Becky Veatch

The objective of the study was to determine how the overall quality of banana bread made with applesauce as a fat replacement was affected by the use of rice flour and rye flour. 

Six sensory tests were performed on four variations of banana bread to assess difference, sweetness, moistness, and preference.  Two objective tests were conducted to evaluate height and percent moisture.  Twenty-four untrained taste panelists from Central Washington University participated in testing.  Sensory tests were performed in sensory booths under red lights. 

The control banana bread recipe used fat and all purpose flour.  A reduced fat recipe used applesauce, replacing fat.  The second and third recipes had added amounts of rice flour and rye flour. 

The control was expected to be the most preferable, with the reduced fat providing similar results.  No other expectations were determined.  Statistical analysis was determined using Analysis of Variance and Tukey's LSD, p < 0.05.  Results from the difference tests revealed significant differences between the control versus the reduced fat samples, and the rye flour versus the reduced fat samples.  No significant difference was detected between the reduced fat versus the rice flour samples. 

There was no significant difference in sweetness; however, moistness revealed a significant difference.  The preference test revealed no significant difference.  There was no significant difference in the objective test for percent moisture; however, the objective test for height revealed a significant difference.  Despite differences, all variations are good alternatives to the control as they are equally preferable.

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