In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 %) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (p

U ovom je radu ispitan utjecaj dodatka različitih masenih udjela (1 i 2 %) brašna od banane na fizikalna (povećanje volumena smjese i viskoznost), kemijska (boja; udjel suhe tvari, masti i pepela; kiselost, pH-vrijednost, te sposobnost zadržavanja vode i ulja) i senzorska svojstva sladoleda, te udjel mineralnih tvari (Ca, K, Na, P, S, Mg, Fe, Mn, Zn i Ni). Utvrđeno je da banana sadržava 66,8 g ukupnih vlakana u 100 g, od čega 58,6 g netopljivih, a 8,1 g topljivih vlakana. Iz dobivenih se rezultata može zaključiti da je banana bogat izvor prehrambenih vlakana. Dodatak brašna od pulpe i kore zelene banane bitno je utjecao (p