Vis-NIR spectroscopic and chemometric models for detecting contamination of premium green banana flour with wheat by quantifying resistant starch content

2021 ◽  
pp. 104035
Author(s):  
Phindile Faith Ndlovu ◽  
Lembe Samukelo Magwaza ◽  
Samson Zeray Tesfay ◽  
Rebogile Ramaesele Mphahlele
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Banana Flour ◽  
Green Banana

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.

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

LWT ◽  
2009 ◽  
Vol 42 (5) ◽  
pp. 1022-1025 ◽  
Author(s):  
T.B. Tribess ◽  
J.P. Hernández-Uribe ◽  
M.G.C. Méndez-Montealvo ◽  
E.W. Menezes ◽  
L.A. Bello-Perez ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Banana Flour ◽  
Drying Conditions ◽  
Green Banana

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.

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

scholarly journals OPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTIC

2021 ◽  
Vol 18 (1) ◽  
pp. 9
Author(s):  
Ermi Sukasih, STP, MSi ◽  
NFN Widaningrum ◽  
NFN Setyadjit ◽  
Winda Haliza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistant Starch ◽  
Ph Value ◽  
Starch Content ◽  
Skim Milk ◽  
Bacterial Concentration ◽  
Fermentation Time ◽  
Banana Flour ◽  
Type 3

<p class="Abstrak"><span lang="EN-GB">The banana of CV. Mas Kirana off-grade can be processed into banana flour with high resistant starch content which functions as a prebiotic. This study aims to optimize the content of resistant starch (RS) type 3 in the produce of banana flour. Modified banana flour cv. Mas Kirana with highest RS content will then be used to substitute skim milk in making prebiotic banana yogurt and are analyzed for its sensory properties. Data were processed using design expert 11.0 with three factors, namely X1 (Lactic acid bacterial concentration (LAB), X2 (fermentation time), X3 (retrogradation time). The optimization result was 10<sup>9</sup> CFU/mL of lactic acid bacteria concentration, 24 hours of fermentation time, and 37,60 hours of retrogradation time. The resulting banana flour cv Mas Kirana has 83,95% of resistant starch, 29,24% of yield, 3,60 of logarithmic lactic acid bacteria, and 4,49 of pH value. Its application to the production of banana yoghurt prebiotic replacing 80% skim milk, was acceptable to panelists in terms of color, aroma, viscosity, taste, and overall acceptance.</span></p>

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 77 Chemical composition, texture and color analyses, and true metabolizabile energy of green banana flour in retorted diets for domestic cats

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 57-57
Author(s):  
Clare Hsu ◽  
Fei He ◽  
Heather Mangian ◽  
Brittany White ◽  
Leah Lambrakis ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Resistant Starch ◽  
Sugar Content ◽  
Free Sugar ◽  
Pet Food ◽  
Water Binding ◽  
Commercial Diets ◽  
Canned Foods ◽  
Banana Flour ◽  
Green Banana

Abstract Green banana flour (GBF) has gained popularity for its health-promoting properties, since it is nutrient-rich, gluten-free, low in free sugars, and high in fiber, particularly resistant starch type 2 and pectin. Resistant starch helps promote gut health, and pectin could act as a natural thickening agent for manufacturing. Also, GBF may contribute a natural brown color to finished products. The objective of this pilot study was to determine the chemical composition of four commercially available GBFs and the effects of inclusion of these ingredients on texture, color and water binding characteristics in wet pet food products. Four types of GBF were analyzed to determine their nutritional composition. Canned foods containing four sources of green banana flour in different amounts were tested for their effects on texture and/or color of the products. For the chemical composition, all four GBF had high resistant starch concentration, ranging from 28.4% to 40.9%, and low free sugar concentration (1.8% to 7.5%). Crude protein and acid hydrolyzed fat concentrations were below 6% and 4% for all GBF tested, respectively. Texture analyses showed that hardness, adhesiveness, springiness, resilience, and firmness/toughness of canned foods containing GBF were similar to at least one of the commercial diets tested (P &gt;0.05). Using CIE L*a*b* for color parameter, lightness was variable among commercial diets (L* ranged from 24.55 to 36.75) and canned food containing GBF (35.60 to 63.41) (P &lt; 0.05). Redness and yellowness of experimental diets were similar to those of commercial food (P &gt;0.05), with a* ranging from 4.67 to 11.29 and b* from 13.58 to 24.26. Overall, GBF has potential to be a functional ingredient for pet food due to its high resistant starch and low free sugar content, and the resulting product is similar in texture and color to commercial wet pet foods.

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