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 >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 < 0.05). Redness and yellowness of experimental diets were similar to those of commercial food (P >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.

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 Nutritional potential of green banana flour obtained by drying in spouted bed

2013 ◽  
Vol 35 (4) ◽  
pp. 1140-1146 ◽  
Author(s):  
Carolina Vieira Bezerra ◽  
Antonio Manoel da Cruz Rodrigues ◽  
Edna Regina Amante ◽  
Luiza Helena Meller da Silva
Keyword(s):  
Chemical Composition ◽  
Resistant Starch ◽  
Nutritional Value ◽  
Spouted Bed ◽  
Biological Value ◽  
Limiting Amino Acid ◽  
Banana Flour ◽  
Green Banana ◽  
Nutritional Potential ◽  
Total Starch

This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

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

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.

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.

Variation in the chemical composition of wheats grown in Western Australia as influenced by variety, growing region, season, and post-harvest storage

2003 ◽  
Vol 54 (6) ◽  
pp. 541 ◽  
Author(s):  
J. C. Kim ◽  
B. P. Mullan ◽  
P. H. Simmins ◽  
J. R. Pluske
Keyword(s):  
Chemical Composition ◽  
Western Australia ◽  
Crude Protein ◽  
Lignin Content ◽  
Sugar Content ◽  
Wheat Variety ◽  
Annual Rainfall ◽  
Free Sugar ◽  
Growing Region ◽  
Total Starch

Two experiments were conducted to examine varietal and environmental influences on physical characteristics and chemical content in a cohort of wheats grown in Western Australia. In Expt 1, a 3 × 3 × 2 factorial experiment examined the relationships between wheat variety (Arrino, Stiletto, and Westonia), growing region (high, medium, and low rainfall zone), and 2 harvest years (1999 and 2000). In Expt 2, the effect of storage for 6�months on the chemical composition of the wheats was examined. Wide variations in the content of crude protein (CP, CV 19.4%), total starch (CV 5.45%), total non-starch polysaccharides (NSP, CV 9.4%), insoluble NSP (CV 10.4%), and soluble NSP (CV 20.7%) were observed. The crude protein content of wheat was inversely related to total starch content (r = –0.779, P < 0.001). Variety influenced fast digestible starch (P < 0.001), acid detergent fibre (ADF, P < 0.01), total NSP (P < 0.05), insoluble NSP (P < 0.05), and in vitro extract viscosity (P < 0.05). The annual precipitation level (mm) irrespective of growing region was correlated to bushel weight (r = –0.683, P�<�0.01), CP (r = –0.631, P < 0.01), total starch (r = 0.526, P < 0.05), ADF (r = –0.687, P < 0.01), lignin (r�=�–0.863, P < 0.001), soluble NSP (r = 0.826, P < 0.001), and free sugar contents (r = –0.795, P < 0.001), indicating the importance of annual rainfall for accumulation of protein, carbohydrates, and lignin in wheats. Harvest year had a strong influence on chemical composition (P < 0.05 to <0.001) and bushel weight (P < 0.001) of wheat. Storage for 6 months decreased soluble NSP (P < 0.01), ADF (P < 0.05), and lignin content (P < 0.01), and increased free sugar content (P < 0.001).

scholarly journals Effects of Germination Duration on the Nutrient Content, and Functional and Sensory Attributes of Whole Wheat Bread Made from Organic Hard Red Wheat

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 781-781
Author(s):  
Alexandra Stern ◽  
Julia Berstein ◽  
Stephen Jones ◽  
Jeffrey Blumberg ◽  
Timothy Griffin
Keyword(s):  
Phytic Acid ◽  
Resistant Starch ◽  
Sugar Content ◽  
Nutrient Content ◽  
Sensory Attributes ◽  
Wheat Bread ◽  
Free Sugar ◽  
Functional Characteristics ◽  
Whole Wheat ◽  
Whole Wheat Bread

Abstract Objectives It has been previously suggested that bread made from germinated grains have superior nutrient profiles, sensory attributes, and/or functional characteristics. This study assessed the impact of germination duration on two organic wheat varieties (Expresso and Basalt; Triticum aestivum L.). The outcomes of interest were wheat nutrient content, dough functional characteristics, and bread sensory attributes. We hypothesized that free sugar and resistant starch content would increase with germination duration and phytic acid, total starch, and solubilized starch would decrease. We hypothesized that functional characteristics of dough would worsen with greater germination duration and sensory perceptions of bread would follow a similar trend. Methods Each wheat variety was tested at four different germination durations (6, 12, 24, and 36 h) and compared to a control ungerminated wheat (0 h). Free sugar, starch, and phytic acid content were determined enzymatically. Dough functionality was assessed using the falling number and farinograph results. A semi-trained panel of judges assessed the sensory characteristics of the resulting whole-wheat bread. Results The free sugar content of wheat flour increased with germination duration (P &lt; 0.05). Only in Expresso, total and solubilized starch decreased after a 24-h germination period (P &lt; 0.05). No clear pattern emerged for changes in resistant starch or phytic acid. Functional characteristics decreased with germination duration and resulted in whole-wheat bread with inferior crumb in the 24-h (Expresso) and 36-h (Basalt) treatments (P &lt; 0.05). Despite inferior functionality in longer germination durations, there was no difference in the overall sensory acceptability of breads. This suggests that the use of germinated wheat in artisanal bread would be acceptable to consumers. Conclusions We observed a positive linear relationship between germination duration and free sugar content. This result suggests that breads made from wheat germinated for greater than 24-h may be sweeter and lead to greater acceptance of whole-wheat bread. Funding Sources We would like to acknowledge the educational gifts provided to the Tufts Friedman School of Nutrition Science and Policy from Skagit Valley Malting and Cascade Organic Farms.

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