<![CDATA[nd a sweet taste. However, muffins have low fiber content because wheat flour contains lowfiber. One alternative to increase the fiber content in muffins is the addition of sorghum flour and bananapuree. This study aimed to determine the sensory and physicochemical characteristics of muffinssubstituted with sorghum flour and banana puree. Muffin in this study was formulated using wheat flour,sorghum flour and banana puree with ratios of 40%:0%:60%, 40%:15%:45%, 40%:30%:30%,40%:45%:15%, and 40%:60%:0%. The result showed that muffin with the formulation of 40% wheatflour, 15% sorghum flour, and 45% banana puree had the highest sensory acceptability, with a 3.91score for color, 4.02 score for aroma, 4.03 score for taste, and 3.97 score for texture. Thephysicochemical characteristics of the muffin were 93% swelling and 104.23% swelling stability, 27.32%moisture content, 1.52% ash content, 37.37% dietary fiber content, and 49.66% starch content.]]>
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