Development and Evaluation of Whole Wheat Banana Blueberry Buttermilk Bread

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. 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, URL: https://www.ijtsrd.com.com/papers/ijtsrd53887.pdf Paper URL: https://www.ijtsrd.com.com/other-scientific-research-area/other/53887/development-and-evaluation-of-whole-wheat-banana-blueberry-buttermilk-bread/prakruti-tamboli