scholarly journals Effect of different drying methods on the nutritional and physicochemical properties of unpeeled banana flour

2019 ◽  
Vol 18 (03) ◽  
pp. 64-73
Author(s):  
Ruttarattanamongkol Khanitta
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Dietary Fibre ◽  
Amylose Content ◽  
Pasting Properties ◽  
Drying Methods ◽  
Nutritional Values ◽  
Hot Air ◽  
Banana Flour ◽  
Total Dietary Fibre

This work was conducted to evaluate the effect of drying methods on the nutritional values and physicochemical properties of unpeeled banana flour. Proximate, amylose content, phenolic compound, resistant starch, total dietary fibre, functional properties, pasting properties, and thermal properties of dried banana flour samples were evaluated. Three different drying methods of whole banana with the intact peel were studied including 1) hot-air unpeeled flour (HAU) (dried at 60oC for 2 h in hot-air chamber), 2) microwave-vacuum unpeeled flour (MVU) (36,000 W under vacuum -600 mmHg for 15 min in a pilot microwave-vacuum dryer), and 3) infrared unpeeled flour (IRU) (600 W for 15 min in infrared channel dryer). The HAU and MVU showed the highest yield. Drying methods did not affect the compositions of the flour but significantly affected the total dietary fibre, resistant starch, amylose content and phenolic compound of the flour. Among samples, HAU contained the highest nutritional values with outstanding functional properties, and pasting properties. The unpeeled banana flour can be utilized in various food products such as noodle, bakeries, snack or used as functional ingredients for nutritional purposes.

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 Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

2017 ◽  
Author(s):  
◽  
Bruce Mawoyo
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Major Effect ◽  
Pasting Properties ◽  
Mineral Contents ◽  
Soluble Fibre ◽  
Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

scholarly journals Dietary Fibre and Micronutrient Potential of Underutilized Green Leafy Vegetable Sprinkles on Selected Foods

2020 ◽  
Vol 24 (8) ◽  
pp. 1391-1396
Author(s):  
B.A. Babayemi ◽  
O.T. Adepoju
Keyword(s):  
Dietary Fibre ◽  
Solanum Nigrum ◽  
Leafy Vegetables ◽  
Nutritional Values ◽  
Green Leafy Vegetables ◽  
Zn Content ◽  
Solanum Nigrum L ◽  
Total Dietary Fibre ◽  
Starchy Foods ◽  
Dietary Modifications

Considering the rural poor in developing countries like Nigeria, diets that are deficient in dietary fibre and micronutrients are common. Food  diversification or dietary modifications such as increased consumption of vegetables may solve the problem. This study assessed the dietary fibre and micronutrient levels of selected starchy foods (jollof rice and yam porridge) using three underutilized green leafy vegetables, namely, Ebolo (Crassocephalum crepidiodes), Odu (Solanum nigrum L), and Yanrin (Launaea teracifolia L) as sprinkles. Fresh samples of Crassocephalum crepidioides, Solanum nigrum L, and Launaea teracifolia were purchased from Ota market. The leafy parts of the vegetables were washed, cut, oven-dried at 90°C for 6 h and pulverized. Jollof rice and porridge were cooked and 2g each of dried ebolo, odu and yanrin were sprinkled on 100g of each food and stirred thoroughly. Total dietary fibre, as well as iron (Fe) and Zinc (Zn) content of the resultant diets, were determined using standard methods. The highest total dietary fibre of 8.45% was obtained in jollof rice sprinkled with Yanrin. Zn (31.75mg/kg) was highest in jollof rice sprinkled with Yanrin, and Fe (87.75mg/kg) in porridge sprinkled with Ebolo. The underutilized vegetables added more nutritional values to jollof rice and yam porridge as Ebolo, Yanrin and Odu were sprinkled on them. Keywords: Underutilized vegetables, dietary fibre, micronutrient, zinc, iron

scholarly journals Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

2016 ◽  
Vol 6 (8) ◽  
pp. 506 ◽  
Author(s):  
Madan Kumar Chapagai ◽  
Nordiana Abu Bakar ◽  
Rohana Abdul Jalil ◽  
Wan Abdul Manan Wan Muda ◽  
Taewee Karrila ◽  
...  
Keyword(s):  
Area Under Curve ◽  
Amylose Content ◽  
Brown Rice ◽  
Significant Negative Correlation ◽  
Glycaemic Index ◽  
Pasting Properties ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Nutritional Values ◽  
White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions.  Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2)  from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.    

Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice

2015 ◽  
Vol 11 (4) ◽  
pp. 563-571 ◽  
Author(s):  
Shabir Ahmad Mir ◽  
Sowriappan John Don Bosco ◽  
Manzoor Ahmad Shah ◽  
Mohammad Maqbool Mir ◽  
Kappat Valiyapeediyekkal Sunooj
Keyword(s):  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Irradiation Dose ◽  
Amylose Content ◽  
Raman Band ◽  
Brown Rice ◽  
Pasting Properties ◽  
Raman Spectrometry ◽  
Irradiation Treatment ◽  
Rice Samples

Abstract Brown rice was exposed to 60Co source at 0, 2, 4, 6, 8 or 10 kGy doses and the effect of gamma irradiation treatment on physicochemical properties were investigated. L* value of brown rice was decreased with increase of irradiation dose, whereas a* and b* values increased. The results showed the decrease of kernel hardness, amylose content and pasting properties considerably with irradiation treatment. A-type diffraction pattern was observed in non-irradiated and irradiated rice samples and crystallinity was decreased with irradiation dose. Raman spectrometry showed the decrease of Raman band intensity at higher irradiation doses. Thermal properties of rice samples were decreased slightly after irradiation treatment. Pearson’s correlation studies revealed that irradiation dose was positively correlated with b* value and negatively correlated with amylose content and pasting properties.

scholarly journals Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)

2018 ◽  
Vol 15 (1) ◽  
pp. 30 ◽  
Author(s):  
Muhammad Nur Buwono ◽  
Bambang Sigit Amanto ◽  
Esti Widowati
Keyword(s):  
Glycemic Index ◽  
Amylose Content ◽  
Pasting Properties ◽  
Sensory Characteristics ◽  
Fermentation Time ◽  
Musa Balbisiana ◽  
Physical Chemical ◽  
Banana Flour ◽  
Good For ◽  
Factor Data

Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.

scholarly journals CEREAL CRISPBREAD IMPROVEMENT WITH DIETARY FIBRE FROM APPLE BY-PRODUCTS

2017 ◽  
Vol 5 ◽  
pp. 1143-1148 ◽  
Author(s):  
Daiga Konrade ◽  
Dace Klava ◽  
Ilze Gramatina
Keyword(s):  
Dietary Fibre ◽  
Structural Changes ◽  
Textural Properties ◽  
Rice Flour ◽  
Biologically Active ◽  
Hot Air ◽  
Single Screw Extruder ◽  
Total Dietary Fibre ◽  
By Products ◽  
Active Substances

In the production of apple juice, the by-products such as the peel, bark and seeds remain biologically active substances and a good source of dietary fibre. The aim of our study is to incorporate apple by-product flour (ABF) into cereal crispbreads and to determine the total dietary fibre (TDF) content, the colour and the structural changes after addition of ABF to cereal based extrudates. Hot air drying was applied for the preparation of ABF from apple pomace. For the development of new products, a laboratory single-screw extruder GÖTTFERT 1 L series (Germany) was used. An extrusion screw (compression ratio 2:1) at a speed of 60-80 rpm and a rectangular die (aperture: 20 mm wide, 1.0 mm high, 100 mm long) were also used. The basic ingredients for extruded crispbreads were wheat flour, rice flour, wheat bran, rye flour, oat flour with addition of ABF in different proportions (5%, 10%, 15%).The content of total dietary fibre (TDF) was determined according to the AOAC –AACC method No.985.29 by FOSS Analytical Fibertec E 1023 system. Density, textural properties and colour was also determined. The obtained results showed an increase of TDF from 9.39 to 15.89 g 100g-1 in wheat crispbreads with AB and from 15.8 to19.89 g 100g-1 in rye crispbreads with ABF, hardness of products with ABF was from 17.2-21.7 N and density from 0.24-0.35g cm-3, moisture of final product was 3.89-4.24±0. 01%. The main purpose of the current research was to determine the effect of ABF addition to cereal crispbread content, of the TDF and the textural properties.

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