scholarly journals Potential use of green banana biomass in the preparation of chocolate cake and salty pie

2021 ◽  
Vol 6 ◽  
pp. 1-11
Author(s):  
Helio de souza junior ◽  
Tainá Miranda Destro ◽  
Talita Gabrielli de Lima ◽  
Lilian Azevedo Miranda ◽  
Marcia Pires Ferreira
Keyword(s):  
Celiac Disease ◽  
Resistant Starch ◽  
Proximate Composition ◽  
Purchase Intention ◽  
New Product ◽  
Simple Manner ◽  
Good Intention ◽  
Chocolate Cake ◽  
Green Banana ◽  
Potential Use

The green banana biomass is a new product which has easy applicability in recipes, adding benefits to people's health because it is an ingredient high in resistant starch, recommended for prevention and support in the treatment of diseases such as diabetes, obesity, dyslipidemia, cancer, intestinal disorders, celiac disease etc. The aim of this study was to investigate the potential use of green banana biomass in the preparation of chocolate cake and salty pie. The biomass replaced part of the wheat flour used in the recipes at a ratio of 30% and 50% for the cake and pie, respectively. The green banana biomass, with and without skin, were analyzed for proximate composition. Tests were conducted ranking preference for the cakes and salty pies. The recipe for chocolate cake containing biomass with the peel was the most preferred (60%), and the traditional recipe was the least preferred (54%). In reference to the salty pies, among the most preferred samples, those containing biomass from the pulp of unripe banana came in first place (44%) and, among the least favorite, the traditional recipe prevailed (54%). In an analysis of purchase intention all the preparations had a good intention of purchase. Using the biomass of green bananas for the purpose of using it´s prebiotic property promotes the intake of a functional agent in food in a simple manner, giving rise to a new product.

scholarly journals Development of a cake rich in resistant starch with good sensory acceptance

2021 ◽  
Vol 42 (6supl2) ◽  
pp. 3741-3756
Author(s):  
Iohana Scarlet Almeida Guedes ◽  
◽  
Eliseth de Souza Viana ◽  
Ronielli Cardoso Reis ◽  
Fabrine Dias Santos ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Purchase Intention ◽  
Starch Content ◽  
Calorific Value ◽  
Purchase Intent ◽  
Total Dietary Fiber ◽  
Mean Values ◽  
Sensory Acceptance ◽  
The Mean ◽  
Green Banana

The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of “would certainly buy” and “would probably buy”, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.

scholarly journals Aplicação de farinha de banana verde na substituição parcial da farinha de trigo em pão de forma

2018 ◽  
Vol 39 (6) ◽  
pp. 2399 ◽  
Author(s):  
Eliseth De Souza Viana ◽  
Andrea Dos Santos Souza ◽  
Ronielli Cardoso Reis ◽  
Vânia Jesus dos Santos de Oliveira
Keyword(s):  
Resistant Starch ◽  
Purchase Intention ◽  
Starch Content ◽  
Sensory Acceptance ◽  
Light Yellow ◽  
Significant Difference ◽  
Lower Protein ◽  
Banana Flour ◽  
Light Yellow Color ◽  
Green Banana

The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% green banana flour (Terra Maranhão variety). The green banana flour (GBF) was characterized as to color (L * coordinate and C * and h * parameters), and flour and bread were characterized with respect to chemical composition and total and resistant starch contents. Sensory acceptance of breads was investigated for the attributes color, flavor, aroma, texture, overall acceptance and purchase intention. The GBF presented light yellow color, with values of L * = 81.32, C * = 18.37 and h * = 89.51. The values (d. b.) for the other characteristics were: yield, 25.17%; moisture, 6.69%; ash, 1.60%; protein, 2.66%; lipids, 0.61%; total starch, 67.49%; and resistant starch, 56.29%. There was no significant difference (p > 0.05) between the breads containing GBF, and the sliced breads showed lower protein value (8.64%) than the control (10.60%) and higher resistant starch content (2.91%) compared to the control (0.65%). Addition of GBF to bread did not interfere with the moisture, ash and lipid contents of the products. Breads with concentrations of 15 and 20% GBF received acceptance higher than 90% for all sensory attributes. The use of GBF in sliced bread at the 15% and 20% levels resulted in a product with high sensory acceptance (greater than 90%) and with resistant starch content 4.2 times higher than conventional sliced bread.

scholarly journals Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

2021 ◽  
Vol 247 (3) ◽  
pp. 707-718
Author(s):  
Maria Di Cairano ◽  
Marisa Carmela Caruso ◽  
Fernanda Galgano ◽  
Fabio Favati ◽  
Ndy Ekere ◽  
...  
Keyword(s):  
Physical Properties ◽  
Resistant Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Negative Effect ◽  
Banana Flour ◽  
Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

scholarly journals A novel approach for resistant starch production from green banana flour using amylopullulanase

LWT ◽  
2021 ◽  
pp. 112391
Author(s):  
Mohan Das ◽  
Nithin Rajan ◽  
Pritha Biswas ◽  
Rintu Banerjee
Keyword(s):  
Resistant Starch ◽  
Novel Approach ◽  
Banana Flour ◽  
Green Banana ◽  
Starch Production

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

Validation of a Chinese version of the Perceived Coolness Scale among Chinese college students

2021 ◽  
Vol 49 (1) ◽  
pp. 1-8
Author(s):  
Lin Liu ◽  
Jian Li ◽  
Jinnan Wu ◽  
Tingting Zhu
Keyword(s):  
Purchase Intention ◽  
New Product ◽  
Chinese Version ◽  
Smart Devices ◽  
Chinese College Students ◽  
Four Dimensions ◽  
Undergraduate College Student ◽  
Willingness To Buy ◽  
Good Internal Consistency ◽  
Using Data

Coolness is considered important for new product adoption but little is known about how consumers in different cultures perceive coolness, or if perceived coolness affects their willingness to buy a new product. We translated and validated a Chinese version (C-PCS) of the Perceived Coolness Scale (PCS) for new smart devices, using data from 307 undergraduate college student participants. The PCS initially comprised the four dimensions of originality, subculture, attractiveness, and utility, but utility was not included in the final version of the PCS. In contrast, we included all four dimensions in the CPCS. Our results show that the C-PCS had good internal consistency and satisfactory structural validity. In addition, each of the four dimensions of perceived coolness predicted participants' purchase intention for new smart devices.

Cassava starch cookies made with replacement of farinaceous fraction by green banana flour

2021 ◽  
Vol 2 (4) ◽  
pp. 5877-5892
Author(s):  
Guadalupe Ingrid Da Costa ◽  
Verônica Soares de Paula Morais ◽  
Mariana Borges de Lima Dutra ◽  
Scarlet Coelho Araujo
Keyword(s):  
Proximate Composition ◽  
Eating Habits ◽  
Microbiological Quality ◽  
Cassava Starch ◽  
Product Diversification ◽  
Promising Alternative ◽  
High Loss ◽  
Microbiological Characteristics ◽  
Banana Flour ◽  
Green Banana

Changes in eating habits of the individuals have led the food industry to develop products that meet this demand. Banana is a fruit very appreciated in Brazil, but with a high loss rate, due to the absence of instruction among the manipulators. The production of banana flour can reduce these losses, because flour is made with the green fruit, which contains unique compounds with functional properties. Cassava starch cookies is a typical Brazilian food, characterized by its large volume and low weight, thus, the addition of green banana flour to these cookies may be a viable alternative. The objective of this study was to produce cassava starch cookies with substitution of the farinaceous fraction for green banana flour, to evaluate the proximate composition, and to verify the effect of the storage time on the physicochemical, sensory, and microbiological characteristics of the products. Four formulations were made, as follows: a control formulation (A1), and three different formulations containing 4% banana flour (A2), 8% banana flour (A3), and 12% banana flour (A4). The cookies were evaluated for proximate composition and the physicochemical, sensory, and microbiological characteristics in two different periods, corresponding to T1 immediately after manufacture, and T2 after 60 days of storage. All results were analyzed by Tukey's test and ANOVA at 5% probability. Significant differences (p≤0.05) were observed for moisture and protein contents of the products. Regarding the physicochemical parameters, the samples presented significant differences (p≤0.05) for texture, color, and moisture gain, after 60 days of storage. The microbiological quality remained within the limits permitted by the current legislation, demonstrating excellent hygienic-sanitary conditions. Concerning the sensory evaluation, the samples A1 and A2 presented the higher acceptance scores, with no significant differences for the attribute crispness. Therefore, the addition of 4% green banana flour in cassava starch cookies may be a promising alternative of product diversification to attend the consumer demands, once the final product presented few changes in structure and good sensory acceptance.   Los cambios en los hábitos alimentarios de los individuos han llevado a la industria alimentaria a desarrollar productos que satisfagan esta demanda. El plátano es una fruta muy apreciada en Brasil, pero con un alto índice de pérdidas, debido a la falta de instrucción de los manipuladores. La producción de harina de plátano puede reducir estas pérdidas, porque la harina se hace con la fruta verde, que contiene compuestos únicos con propiedades funcionales. Las galletas de almidón de yuca son un alimento típico brasileño, caracterizado por su gran volumen y bajo peso, por lo que la adición de harina de plátano verde a estas galletas puede ser una alternativa viable. El objetivo de este estudio fue producir galletas de almidón de yuca con sustitución de la fracción farinácea por harina de plátano verde, evaluar la composición proximal y verificar el efecto del tiempo de almacenamiento en las características fisicoquímicas, sensoriales y microbiológicas de los productos. Se elaboraron cuatro formulaciones, a saber: una formulación de control (A1), y tres formulaciones diferentes que contenían 4% de harina de plátano (A2), 8% de harina de plátano (A3) y 12% de harina de plátano (A4). Se evaluó la composición proximal de las galletas y las características fisicoquímicas, sensoriales y microbiológicas en dos períodos diferentes, correspondientes a T1 inmediatamente después de la fabricación, y T2 después de 60 días de almacenamiento. Todos los resultados se analizaron mediante la prueba de Tukey y ANOVA al 5% de probabilidad. Se observaron diferencias significativas (p≤0,05) para los contenidos de humedad y proteínas de los productos. En cuanto a los parámetros fisicoquímicos, las muestras presentaron diferencias significativas (p≤0,05) para la textura, el color y la ganancia de humedad, tras 60 días de almacenamiento. La calidad microbiológica se mantuvo dentro de los límites permitidos por la legislación vigente, demostrando unas excelentes condiciones higiénico-sanitarias. En cuanto a la evaluación sensorial, las muestras A1 y A2 presentaron las mayores puntuaciones de aceptación, sin diferencias significativas para el atributo crujiente. Por lo tanto, la adición de 4% de harina de plátano verde en las galletas de almidón de yuca puede ser una alternativa prometedora de diversificación de productos para atender las demandas de los consumidores, una vez que el producto final presentó pocos cambios en la estructura y buena aceptación sensorial.

scholarly journals Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Rafael Grassi de Alcântara ◽  
Heidge Fukumasu ◽  
Paulo Cesar Fabricio Raspantini ◽  
Leonila Ester Reinert Raspantini ◽  
Caroline Joy Steel ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Composite Flour ◽  
Corn Flour ◽  
Glucose Levels ◽  
Baked Goods ◽  
Blood Glucose Levels ◽  
Green Banana

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

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