Physical, chemical, and organoleptic characteristics of chiffon cake withpregelatinized candi banana flour substitution (Musa paradisiaca L.)

Chiffon cake is often made using low-protein wheat flour, an imported item. Bananas, on the other hand, are abundantly available and may be used to replace wheat flour in the production of chiffon cake partially. This research aimed to compare the attributes of besttreated and control chiffon cakes to establish the optimal replacement ratio between the two kinds of banana flour. This study used a randomized nested design (NESTED) with two major factors: raw candi banana flour (P1) and pregelatinized candi banana flour (P2). Minor factors were the ratios of wheat flour to Candi banana flour, including R1, R2, R3, and R4 (0:100, 25:75, 50:50, and 75:25). The chiffon cake was examined through the use of physical, chemical, and organoleptic techniques. The optimal ratio for making chiffon cake was discovered to be 50:50 when using raw candi banana flour with the characteristic development volume of 104.25%; 0.562 mm2 pore uniformity; 226.30 g hardness; 0.62 cohesiveness; 7.73 mm springiness; 21244.03 ppm antioxidant activity, and total phenol content of 9.78 mg GAE/g. The best ratio when using pregelatinized candi banana flour was 75:25 with characteristic development volume of 121.22%; 0.57 mm2 pore uniformity; 240.40 g hardness; 0.64 cohesiveness; 7.76 mm springiness; 25306.65 ppm antioxidant activity, and total phenol content of 8.57 mg GAE/g. The chiffon cake's properties differ significantly from the control by its fat content, antioxidant activity, and total phenol content. According to the results, pregelatinized and raw banana flour can be used instead of wheat flour. According to the sensory test, the panelists couldn't distinguish between the chiffon cake made completely of wheat flour and the one made with banana flour.