Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp fl our received the highest score from panellists.
Sulphur content increased while calcium content decreased in ice cream depending on bananaflour content. Sensory results indicated that ice cream sample containing 2 % of greenbanana pulp fl our received the highest score from panellists.