Abstract:
Banana is one of the most widely consumed fruits in Sri Lanka. However, improper
handling practices, excessive ripening, and insufficient value added processing result in
considerable post-harvest losses. In order to lower post-harvest losses and provide a
wholesome, consumer preferred product, this study set out to develop a rice-based biscuit
enriched with banana pulp. Five distinct treatments were created in weight basis Tr (100:
0), Tz (90:10), T: (80:20), T+ (70:30), and Ts (60:40) by varying the proportions of rice
flour to banana pulp respectively. To identify the best formulations in terms oltexture,
flavot, taste, color, and overall acceptabllity, a sensory evaluation was carried out using a
seven-point hedonic scale. Thirty semi-trained panelists participated in the sensory
evaluation. Physical analyses of the biscuits' diameter, thickness, volume, density, and
color were analyzed. Proximate analyses, such as moisture, fat, fiber, ash, and protein,
were assessed. By calculating the Total Plate Count (TPC) and Yeast and Mold Count
(YMC), microbial quality was evaluated. Based on the sensory, proximate, and physical
analysis, T: was determined to be the most acceptable formulation. Sensory scores for T:
were comparatively higher, with ratings for flavor (5.80). taste (6.07), texture (5.90), color
(6.40), and overall acceptability (6.13). Proxir.nate composition analysis revealed that T:
contained 2.90oA fiber, 78.880% carbohydrates, 2.19% ash, and 3.51% moisture. In
addition, its physical characteristics such as thickness (0.87 cm) and density (0.43 g/cm')
were within desirable ranges. The incorporation of 20Yo banana pulp significantly
enhanced both the nutritional profile and sensory quality compared to the other
formulations. T: was contained (Rice flour and banana pulp 80:20). The 2\o/obanana pulp
was given higher nutritional and sensory properties than other treatments. The outcome
demonstrated that adding more banana pulp improved the biscuits'nutritional content and
visual attractiveness. According to this study, rice-based biscuits enhanced with banana
pulp can be used as a nutritious, high-value product in Sri Lanka's food industry and are a
workable way to lower post-harvest losses of bananas.
