Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread

2019 ◽  
Vol 26 (2) ◽  
pp. 160-172 ◽  
Author(s):  
Marcela Martínez-Castaño ◽  
Juan Lopera-Idarraga ◽  
Jhonathan Pazmiño-Arteaga ◽  
Cecilia Gallardo-Cabrera
Keyword(s):  
Principal Component ◽  
Glycaemic Index ◽  
Oyster Mushroom ◽  
Wheat Bread ◽  
Colour Properties ◽  
Gluten Free ◽  
Lentil Flour ◽  
High Fibre Content ◽  
Banana Flour ◽  
Unripe Banana Flour

Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.

Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa

2017 ◽  
Vol 11 (3) ◽  
pp. 1056-1064 ◽  
Author(s):  
Joelle Ilunga Kongolo ◽  
Laura Suzanne Da Silva ◽  
Obiro Cuthbert Wokadala ◽  
Belinda Du Plessis ◽  
Johan Husselman ◽  
...  
Keyword(s):  
South Africa ◽  
Resistant Starch ◽  
Colour Properties ◽  
Gel Texture ◽  
Banana Flour ◽  
Unripe Banana Flour

scholarly journals FORMULATION OF GLUTEN-FREE BREAD WITH DIFFERENT LEVELS OF HYDROXYPROPYL METHYLCELLULOSE, RAW BANANA FLOUR AND PROOF TIME: MODELLING, PROXIMATE AND SENSORY ANALYSES

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Shivani Rustagi ◽  
Tanu Jain ◽  
Ranjana Singh
Keyword(s):  
Moisture Content ◽  
Hydroxypropyl Methylcellulose ◽  
Poor Quality ◽  
Antagonistic Effect ◽  
Nutritional Deficiencies ◽  
Wheat Bread ◽  
Gluten Free ◽  
Whole Wheat Bread ◽  
Banana Flour ◽  
Different Levels

Semi-urbanization has increased the demand of bakery products triggering variousgluten-related disorders including Celiac Disease (CD), Non-celiac Gluten Sensitivity (NCGS), Gluten Ataxia and Wheat Allergy. Among these, CD accounts for nearly 1-2%global population. Gluten withdrawal- cornerstone treatment for CD is a bumpy road with nutritional deficiencies and poor quality of life. Additionally, there is a surge of people intentionally avoiding gluten for various reasons. The present work intends to optimize a formula for a gluten free (GF) bread and determine the effect of prooftime, hydroxypropyl methylcellulose (HPMC) and raw banana flour at different levels on moisture content, bake loss, specific volume, texture parameters andcrust-crumb brightness (L*) using response surface methodology (RSM) based on central composite rotatable design (CCRD).The results revealed moisture content, hardness, springiness, resilience and crust-crumb L*were significantly affected. Different proof time levels altered moisture content, bake loss and colour parameters with no influence on textural parameters. Increasing levels of HPMC impeded bake loss and crumb lightness but exacerbated hardness. Nonetheless, on its interaction with raw banana flour, there was antagonistic effect on hardness. Addition of raw banana flour darkened the bread. Thus, optimal conditions (HPMC 2%, raw banana flour 37.16% and proof time 40mins) were appliedto produce good quality bread. Furthermore, sensory and proximateanalyses of optimum GF bread were compared to whole wheat bread depicting higherprotein-fat content, lower carbohydrate content and overall acceptability score of 7.88for the former; the demand for which is steadily and incessantly expanding

Response surface methodology for optimization of gluten-free bread made with unripe banana flour

2019 ◽  
Vol 13 (3) ◽  
pp. 1652-1660 ◽  
Author(s):  
M. A. Hernández-Aguirre ◽  
J. J. Islas-Hernández ◽  
M. E. Sánchez-Pardo ◽  
S. L. Rodríguez-Ambriz ◽  
P. Osorio-Díaz
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Gluten Free ◽  
Banana Flour ◽  
Unripe Banana Flour

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.

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.

Thermoplastic biodegradable material elaborated from unripe banana flour reinforced with metallocene catalyzed polyethylene

2014 ◽  
Vol 55 (4) ◽  
pp. 866-876 ◽  
Author(s):  
E. San Martín Martínez ◽  
M. A. Aguilar Méndez ◽  
A. Sánchez Solís ◽  
H. Vieyra
Keyword(s):  
Biodegradable Material ◽  
Banana Flour ◽  
Unripe Banana Flour

scholarly journals Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

2013 ◽  
Vol 2 (4) ◽  
pp. 107 ◽  
Author(s):  
Antonietta Baiano ◽  
Carmela Terracone
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Great Variability ◽  
Total Phenolic ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Physico Chemical ◽  
Phenolic Concentration

<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>

Sign in / Sign up

Export Citation Format

Share Document