Table 4 Chemical and sensory characteristics of manggulu made from different types of bananas with varying proportions of peanuts [11]

Chemical characteristics

 Water activity

0.660^a

0.667^a

0.657^a

0.570^b

0.533^bc

0.560^b

0.563^b

0.550^c

0.550^c

 Fat (%)

7.86^c

8.43^c

9.73^c

8.04^c

9.87^bc

10.93^ab

8.55^c

10.77^ab

12.50^a

 Protein (%)

7.42^d

8.69^c

9.83^bc

9.57^bc

10.18^b

11.60^a

11.43^a

11.62^a

11.26^a

 Glucose (%)

31.66^f

33.73^e

35.25^e

38.31^d

40.51^c

44.58^a

37.19^d

41.70^b

45.56^a

Sensory characteristics (hedonic test)

 Color

2.33^c

2.42^c

2.38^c

2.92^b

3.13^b

3.67^a

2.96^b

3.08^b

3.67^a

 Aroma

2.04^c

2.46^c

2.38^c

3.42^b

3.87^b

4.51^a

4.54^a

4.83^a

4.96^a

 Flavor

2.04^e

2.46^e

2.38^e

3.87^d

3.87^c

4.58^ab

3.00^d

4.25^bc

4.86^a