DOCSLIB.ORG

UTILISATION of MATURED GREEN BANANA (Musa Paradisiaca Var

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
UTILISATION of MATURED GREEN BANANA (Musa Paradisiaca Var UTILISATION OF MATURED GREEN BANANA (Musa Paradisiaca var. Awak) FLOUR AND OAT BETA GLUCAN AS FIBRE INGREDIENTS IN NOODLES CHONG LI CHOO UNIVERSITI SAINS MALAYSIA 2007 UTILISATION OF MATURED GREEN BANANA (Musa Paradisiaca var. Awak) FLOUR AND OAT BETA GLUCAN AS FIBRE INGREDIENTS IN NOODLES by CHONG LI CHOO Thesis submitted in fulfillment of the requirements for the degree of Master of Science July 2007 i ACKNOWLEDGEMENTS This thesis would not have been accomplished without the wise and careful guidance of my supervisors, and the kind help from my family and friends. I am greatly indebted to Associate Professor Dr Noor Aziah Abdul Aziz after her persistent effort in guiding me and supervised me in doing my master research efficiently and productively. All that I have learnt through Associate Professor Dr Noor Aziah Abdul Aziz will be greatly beneficial for my future career. My gratefulness and thanks is directed to all the lectures, friends and staffs of the Food Division School of Technology for their kindly help and support during my experimental work. I would like to extend special thanks to Thuan Chew, Rosnani and Mr. Amaizan for their gracious help during the course of this study. I want to express my gratitude to Ministry of Science, Technology, and Innovation (MOSTI) Malaysia for the National Science Fellowship (NSF) scholarship, which enable me to complete this research without financial difficulties. I am also indebted to Associate Professor Dr. Shaida Fariza Sulaiman and her students from School of Biological Science, USM for their sincere support and assistant during the experimental work of antioxidant properties in my research. My sincere gratitude goes to my family for standing by me regardless of what happened, supporting me, believing in me and encouraging me throughout these years. Li Choo April 2007 ii TABLE OF CONTENTS Page i TITLE ii ACKNOWLEDGEMENTS TABLE OF CONTENTS iii LIST OF TABLES v LIST OF FIGURES vi LIST OF APPENDICES vii LIST OF PUBLICATIONS & SEMINARS vii ABSTRAK ix ABSTRACT xi CHAPTER 1 : INTRODUCTION 1 CHAPTER 2 : LITERATURE REVIEW 6 2.1 Musa 6 2.1.1 Plantains 7 2.1.2 Nutritional values of Musa 8 2.1.3 Banana Flour 9 2.2 WHEAT FLOUR NOODLE 11 2.2.1 Alkaline noodles 12 2.2.2 General noodle processing technology 14 2.2.3 Assessing noodle quality 15 2.2.3.1 Colour 16 2.2.3.2 Texture 17 2.2.3.3 Cooking characteristic 18 2.2.4 Dried noodle 18 2.3 DIETARY FIBRE 19 2.3.1 Hemicellulose 21 2.4 RESISTANT STARCH (RS) 21 2.5 OAT BETA (β) GLUCAN 23 2.6 ANTIOXIDANT 24 2.7 GLYCEMIC INDEX 25 2.8 FUNCTIONAL FOOD / STRATEGIES TO INCREASE 27 NUTRITIONAL VALUE IN FOOD PRODUCTS 2.9 COMPOSITE FLOUR 29 2.10 NATIONAL FORTIFICATION PRACTICES OF NOODLE 29 iii CHAPTER 3 : MATERIALS AND METHODS 32 3.1 OUTLINE OF STUDY 32 3.2 MATERIALS 34 3.3 GREEN BANANA FLOUR (Musa paradisiacal var. Awak) 34 PREPARATION 3.4 NOODLES FORMULATION AND PREPARATION 34 3.5 PROXIMATE ANALYSIS 36 3.5.1 Determination of moisture content 36 3.5.2 Determination of crude protein 36 3.5.3 Determination of crude fibre 37 3.5.4 Determination of crude fat 38 3.5.5 Determination of ash 38 3.6 DETERMINATION OF ESSENTIAL MINERAL CONTENT 39 3.7 TOTAL DIETARY FIBRE ANALYSIS 40 3.8 DETERMINATION OF RESISTANT STARCH (RS) 41 3.9 DETERMINATION OF TOTAL STARCH 43 3.10 DETERMINATION OF AMYLOSE CONTENT 43 3.11 DETERMINATION OF AMYLOPECTIN CONTENT 44 3.12 PHYSICAL PROPERTIES 44 3.12.1 Pasting properties 44 3.12.2 Cooking characteristic 45 3.12.3 Texture profile analysis (TPA) 46 3.12.4 Colour measurement 46 3.13 IN-VITRO CARBOHYDRATE DIGESTIBILITY 47 3.14 GLYCEMIC INDEX (GI) 48 3.15 ANTIOXIDANT PROPERTIES 50 3.15.1 Preparation of noodle extracts 50 3.15.2 Determination of total phenolic compounds 50 3.15.3 Scavenging effect on DPPH radical 50 3.15.4 Determination of antioxidant activity 51 3.16 SCANNING ELECTRON MICROSCOPE (SEM) 51 3.17 FLOUR SWELLING PROPERTIES 52 3.18 STORAGE EVALUATION 52 3.19 SENSORY EVALUATION 53 3.20 DRIED NOODLE PREPERATION 54 iv 3.20.1 Fracturability of dried noodle 55 3.21 STATISTICAL ANALYSIS 55 CHAPTER 4: RESULTS AND DISCUSSION 56 4.1 PRELIMINARY STUDY 56 4.2 PROXIMATE ANALYSIS OF NOODLES 58 4.3 TOTAL DIETARY FIBRE AND RESISTANT STARCH 60 4.4 ESSENTIAL MINERALS 64 4.5 AMYLOSE, AMYLOPETIN AND TOTAL STARCH 67 4.6 PASTING PROPERTIES 69 4.7 COOKING QUALITY 71 4.8 TEXTURE PROFILE ANALYSIS 73 4.9 COLOUR MEASUREMENT 75 4.10 IN-VITRO CARBOHYDRATE DIGESTIBILITY 77 4.11 GLYCEMIC INDEX 79 4.12 ANTIOXIDANT PROPERTIES 82 4.13 SWELLING PROPERTIES AND SOLUBILITY 85 4.14 SCANNING ELECTRON MICROSCOPE (SEM) 87 4.15 STORAGE EVALUATION – MICROBIAL COUNT 92 4.16 SENSORY EVALUATION 95 4.17 RESISTANCE OF DRY NOODLES TO FRACTURE 97 CHAPTER 5 : CONCLUSIONS 99 CHAPTER 6 : RECOMMENDATIONs FOR FUTURE RESEARCH 101 REFERENCES 102 APPENDICES LIST OF PUBLICATION AND SEMINARS v LIST OF TABLES Table 2.1 World production statistics of plantainin 2003 (FAO, 2003) 7 Table 2.2 Nutritional values for the plantain and banana (per 100g edible 10 portion) (Morton, 1997) Table 2.3 Noodle formulation and processing in the laboratory (Hou and 13 Kruk, 1998) Table 2.4 Asian noodle texture evaluation (Hou and Kruk, 1998) 18 Table 2.5 Total phenolic content in different type of fruits, cereals and 25 vegetables. Table 2.6 Food with different Glycemic Index (GI) (Agatston, 1995) 26 Table 2.7 Selected functional food in market. 28 Table 3.1 Formulations of different type of noodles. 34 Table 4.1 Proximate composition of banana flour and wheat flour 56 Table 4.2 Pasting properties of banana flour and wheat flour 57 Table 4.3 The proximate composition of pre-cooked noodles. 58 Table 4.4 Resistant starch (RS) content in different types of pre-cooked 63 noodles. Table 4.5 Different essential mineral contents in pre-cooked noodles. 66 Table 4.6 Amylose, amylopectin and total starch content in pre-cooked 67 noodles. Table 4.7 Peak viscosity, breakdown and final viscosity of different 69 mixture of flour meal. Table 4.8 Optimum cooking time, cooked weight and cooking loss of 71 pre-cooked noodles. Table 4.9 Tensile strength, firmness and stickiness of different types of 73 noodles. Table4.10 In-vitro carbohydrate digestibility of different types of pre- 77 cooked noodle. Table4.11 Glycemic index of four different types of pre-cooked noodles. 79 Table4.12 Antioxidant activity and total phenolic content of pre-cooked 82 noodles. Table4.13 Swelling properties, swelling properties and solubility of 85 different types of flour mixture. Table4.14 Breaking stress of raw and pre-cooked noodles dried in 97 different drying temperature cycles. vi LIST OF FIGURES Figure 2.1 Noodle making process (Hou and Kruk, 1998) 14 Figure 2.2 Structure of flavonoid pigment (tricine) from wheat flour 17 (Hudsan et al., 2000) Figure 2.3 Chemical structure of the main components of hemicellulose 21 (Resende, 2005) Figure 3.1 Flowchart of Overall Analyses 33 Figure 3.2 Flowchart of Phase II Analyses 35 Figure 3.3 Flowchart of Phase III Analyses 47 Figure 3.4 Flowchart of Phase IV Analyses 54 Figure 4.1 Comparison of IDF, SDF and TDF content of pre-cooked 60 noodle without oat β-glucan. Figure 4.2 Comparison of IDF, SDF and TDF content of pre-cooked 61 noodle with oat β-glucan. Figure 4.3 Comparison of TDF content between pre-cooked noodle 62 without and with oat β-glucan Figure 4.4 Colour measurement for raw noodles 75 Figure 4.5 Colour measurement for pre-cooked noodles 76 Figure 4.6 In-vitro starch hydrolysis rate of four different types of pre- 81 cooked noodles. Figure 4.7 Microstructure of cross section of raw control noodle (without 88 oat β-glucan) (magnification = 500x) Figure 4.8 Microstructure of cross section of raw control noodle (with oat 88 β-glucan) (magnification = 500x) Figure 4.9 Microstructure of cross section of raw 30% BF-incorporated 89 noodle (without oat β-glucan) (magnification = 500x) Figure 4.10 Microstructure of cross section of raw 30% BF-incorporated 89 noodle (with oat β-glucan) (magnification = 500x) Figure 4.11 Microstructure of cross section of pre-cooked control noodle 90 (without oat β-glucan) (magnification = 250x) Figure 4.12 Microstructure of cross section of pre-cooked control noodle 91 (with oat β-glucan) (magnification = 250x) Figure 4.13 Microstructure of cross section of pre-cooked 30% BF- 91 incorporated noodle (without oat β-glucan) (magnification = 500x) vii Figure 4.14 Microstructure of cross section of pre-cooked 30% BF- 92 incorporated noodle (with oat β-glucan) (magnification = 500x) Figure 4.15 Aerobic plat count for different types of pre-cooked noodles 93 during storage at 4oC Figure 4.16 Mold and yeast count for different types of pre-cooked 94 noodles during storage at 4oC Figure 4.17 Result of sensory analysis for control and 30%BF- 95 incorporated pre-cooked noodle (with and without oat β- glucan) LIST OF APPENDICES Appendix A The Control and 30% BF-incorporated Noodle (without and with added oat β-glucan) Appendix B Sensory Evaluation Scorecard for Noodle LIST OF PUBLICATIONS & SEMINARS 1.1 Effect of green banana flour (Musa paradisiaca) and oat beta-glucan in yellow alkaline noodle on nutritional properties and sensory evaluation. Paper submitted for 10th ASEAN Food Conference, August 2007, Kuala Lumpur, Malaysia.
Load more

Recommended publications
  • Processing of Banana Flour Using a Local Banana As Raw Materials In
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by International Journal on Advanced Science, Engineering and Information Technology Vol.3 (2013) No. 4 ISSN: 2088-5334 Processing of Banana Flour Using a Local Banana as Raw Materials in Lampung Alvi Yani, Ratna Wylis Arief, Nina Mulyanti Lampung Assessment Institute for Agricultural Technology Jl Z.A. Pagar Alam No,1 A. Raja Basa. Bandar Lampung Email : [email protected] Abstract—The research aims to get the best local banana from several aspects (rendement total sugar content, organoleptic and nutritional value) in the process into banana flour (BF). Research conducted in July-September 2010 and mature green bananas were collected from the farmer’s field of Pardasuka Village, Ketibung District, South Lampung Regency. Research conducted using randomized design with four banana types , a). Janten, b). Kepok Manado, c). Muli and d), Raja Nangka.. Analyses carried out on rendement, nutritional value, total sugar and whiteness. Organoleptic test was done for knowing customer preferences (color, flavor and texture) by 20 panelists with score 1 to 7 (very not like s/d really like). Results showed that rendement of BF from Janten was the highest (range of recovery 35-36%) followed by BF from Raja Nangka (20-21%), Kepok Manado (20%) and Muli (16-17%). The highest total sugar was BF from Muli i.e .7.784% followed by Raja Nangka (4.985%), Kepok Manado (4.961%) and Janten (3.732%), whereas whiteness ranges from 42.85 to 61, 55% with the highest levels of whiteness of BF from Kepok Manado (61.55%), followed Janten (54%), Raja Nangka (43.25%) and the lowest of Muli (42.85%).
    [Show full text]
  • Morphological, Physicochemical and Functional Differentiation Between Genetic Groups, Consumption Patterns and Preferences
    Characterisation of bananas and cooking bananas cultivated in Colombia: morphological, physicochemical and functional differentiation between genetic groups, consumption patterns and preferences. Dominique Dufour ab†*, Olivier Gibert a†*, Andrès Giraldo b, Teresa Sánchez b, Max Reynes a, Jean-Pierre Pain c, Alonso González b, Alejandro Fernández d, Alberto Diaz d. a Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, 73 Rue Jean-François Breton, TA B-95/15 F-34398 Montpellier, France. b International Centre for Tropical Agriculture (CIAT), Km17 Recta Cali-Palmira, AA6713, Cali, Colombia. c Université Montpellier II (UMII), UMR QUALISUD, Place Eugène Bataillon, F-34090 Montpellier, France. d Universidad del Valle (UNIVALLE), Escuela de Ingeniería de Alimentos, Cuidad Universitaria Melendez, AA25360, Cali, Colombia. *Corresponding authors. † These authors contributed equally to this work. Lecturer: Dufour Dominique Ph.D , Food technologist. Tel.: +(57) 2 4450000 ; fax: +(57) 2 4450073 ; [email protected] ; [email protected] Gibert Olivier Tel.: +(33) 4 67615723; fax: +(33) 4 67614449 ; [email protected] Co-authors : [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] Abstract The morphological and physicochemical characteristics of 23 varieties cultivated in Colombia were assessed. The study permitted to describe the phenotypic diversity and the heterogeneity within-bunches and within-hands of 47 plants. A sampling strategy was suggested accordingly. Dry matter content helped to significantly discriminate consumption groups or subgroups of bananas (P ≤ 0.01): FHIA dessert hybrids (24.6%) < dessert bananas (29.4%) < non plantain cooking bananas (32.0%) < FHIA cooking hybrids (34.2%) < plantains (41.1%).
    [Show full text]
  • Bananas the Green Gold of the South Table of Contents Abstract 3 Abstract Facts and Figures 4
    Facts Series Bananas the green gold of the South Table of Contents Abstract 3 Abstract Facts and figures 4 Chapter I: Bananas, the green gold of the South 5 There are few people in the world who are not familiar with bananas. With an annual production of 145 million metric tons in over 130 countries and an economic value of 44.1 billion dollars, bananas are the The ancestors of the modern banana 6 fourth most important food crop in the world. The banana originally came from Asia, but was imported into Why are bananas bent? 7 Africa long ago, where it now constitutes a significant source of food security. One third of all bananas are Bananas: from the hand or from the pan? 8 cultivated in Asia, another third in Latin America, and the other in Africa. 20% of the world’s production of East African Highland bananas 11 bananas comes from Burundi, Rwanda, the Democratic Republic of the Congo, Uganda, Kenya, and Tanza- nia, where they are grown on fields of 0.5 to 4 hectares. Only 15% of the worldwide production of bananas Chapter 2: Bananas, a vital part of the world’s economy 12 is exported to Western countries, which means that 85% of bananas are cultivated by small farmers to be Banana export and production 13 consumed and sold at local and regional markets. Given that bananas serve as a basic food source for 20 Picked when green and ripe in the shops 15 million people in East Africa and for 70 million people in West and Central Africa, Africa is highly dependent Gros Michel and Cavendish, the favorites of the West 15 on banana cultivation for food, income, and job security.
    [Show full text]
  • Musa Acuminata
    Monograph Musa acuminata May 5, 2017 Chapter 1: Ecology 1.1 Ecology 1.2 Distribution 1.3 Vegetation components 1.3.1 Pests 1.3.2 Diseases Chapter 2: Biology 2.1 Chromosome complement 2.2 Life cycle and phenology 2.2.1 Life cycle 2.2.2 Phenology 2.2.2.1 Deciduosness 2.2.2.2 flowering and fruiting 2.2.3 Year-to-year variation in flowering and fruiting 2.3 REPRODUCTIVE BIOLOGY 2.3.1 Sexuality 2.3.2 Anthesis 2.3.3 Pollination and potential pollinators 2.3.4 Fruit development and seed set 2.4 Ecophysiology Chapter 3: Propagation and Management 3.1 Natural regeneration 3.2 Nursery Propagation 3.2.1 propagation from seed 3.2.1.1 Pre-preparation and implications for germinations 3.2.1.2 Sowing and the germination process 3.2.1.3 Storage 3.2.2 Vegetative propagation 3.2.2.1 Grafting 3.2.2.2 Cuttings 3.3 Planting 3.4 Management 3.4.1 Fruiting 3.4.2 Pest and diseases control Chapter 4: Emerging products, potential markets 4.1 The overall picture 4.2 Flavour in musa accuminata 4.3 Fresh fruit 4.4 Woodcarvings and curios Chapter 5: Medicinal and traditional non-wood uses 5.1 Medicinal uses 5.1.1 Asthma 5.1.2 Heart health 5.1.3 Diabetes: 5.1.4 Digestive health 5.1.5 Preserving memory and boosting mood 5.2 Magic/ritual significance Musa acuminata, popularly known as banana, is a fruit that is very resourceful and has many uses in our daily lives, more than you can imagine.
    [Show full text]
  • Potentials of Musa Species Fruits Against Oxidative Stress
    molecules Review Potentials of Musa Species Fruits against Oxidative Stress-Induced and Diet-Linked Chronic Diseases: In Vitro and In Vivo Implications of Micronutritional Factors and Dietary Secondary Metabolite Compounds Barnabas Oluwatomide Oyeyinka and Anthony Jide Afolayan * Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa; [email protected] * Correspondence: [email protected]; Tel.: +278-22022167 Academic Editors: Salvatore Genovese, Serena Fiorito, Paula B. Andrade and Bruno Botta Received: 11 August 2020; Accepted: 23 September 2020; Published: 30 October 2020 Abstract: Nutritional quality and the well-being of the body system are directly linked aspects of human survival. From the unborn foetus to adulthood, the need for sustainable access to micronutrient-rich foods is pertinent and the global consumption of banana and plantain fruits, in effect, contributes to the alleviation of the scourge of malnutrition. This review is particularly aimed at evaluating the pharmacological dimensions through the biological mechanisms of Musa fruits in the body, which represent correlations with their constituent micronutrient factors and dietary polyphenolic constituents such as minerals, vitamin members, anthocyanins, lutein, α-,β- carotenes, neoxanthins and cryptoxanthins, epi- and gallo catechins, catecholamines, 3-carboxycoumarin, β-sitosterol, monoterpenoids, with series of analytical approaches for the various identified compounds being highlighted
    [Show full text]
  • Pha Tad Ke Botanical Garden Newsletter Nr
    Pha Tad Ke Botanical Garden Newsletter Nr. 7 - July 2012 PHA TAD KE - T HE C LIFF T O U N T IE AND RESOLVE Newsletter number 7, the magical number, honours the banana tree, the Fruit of Paradise. Under its good sign admire the work of our staff who have transported over 400 trees from Chiang Mai to Luang Prabang. Our Botanists who have just returned from Singapore have made remarkable photos and our chroniclers show that art and gardens are a great match. RI K GADELLA , PHA TAD KE BO T ANI C AL GA R DEN Orchidaceae calanthe Content 1-4 Friends of Pha Tad Ke 5-10 News from Pha Tad Ke 11-12 Book Publications from Pha Tad Ke 13-21 Botanica of Laos by Elisabeth Vilayleck Bananas - the Fruit of Paradise 22-25 Chroniques by Baj Strobel Nature, Art, Paysage 26-31 Portfolio: Keooudone Sanvanakonmane & Kithisak Phathavong - Botanists in Pha Tad Ke. 32-35 Some Books & Other Affairs we Love 36-40 Project Space • Luang Prabang The Pha Tad Ke Newsletter is distributed 3 times a year via e-mail. Big thanks to our volunteer collaborators, and if anyone is interested to writing articles or help us with occasional translations please let us know. © Pha Tad Ke & the authors, 2012. Subscription at www.pha-tad-ke.com Zingiberaceae Hedychium coccineum Friends of Pha Tad Ke Botanical Garden In January 2010 the Friends of Pha Tad Ke Association was created in France followed in July 2011 in the Netherlands and September 2011 in Laos. Each of these non-profit associations helps the creation of the Pha Tad Ke Botanical Garden with scientific support, fund raising efforts and educational projects.
    [Show full text]
  • Bananas, Raw Materials for Making Processed Food Products Guylène Aurore, Berthe Parfait, Louis Fahrasmane
    Bananas, raw materials for making processed food products Guylène Aurore, Berthe Parfait, Louis Fahrasmane To cite this version: Guylène Aurore, Berthe Parfait, Louis Fahrasmane. Bananas, raw materials for making pro- cessed food products. Trends in Food Science and Technology, Elsevier, 2009, 20 (2), pp.78-91. 10.1016/j.tifs.2008.10.003. hal-02666942 HAL Id: hal-02666942 https://hal.inrae.fr/hal-02666942 Submitted on 31 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Trends in Food Science & Technology 20 (2009) 78e91 Review Bananas, raw (FAOSTAT, 2004), 71 million tonnes of dessert bananas, materials for making primarily from the Cavendish subgroup; and 32 million tonnes of plantains were produced in 2004 (Table 1). As well as banana and plantain are among the world’s leading processed food fruit crops, there are very few industrial processed products issuing from these tropical productions. In this review, we products will focus on the opportunity to develop knowledge on ba- nanas’ composition and properties as raw materials for Guyle`ne Aurorea, making processed food products. b Berthe Parfait and The banana plant, a large, high-biodiversity, b, fruit-bearing herb Louis Fahrasmane * Banana plants are the world’s biggest herbs, grown abun- dantly in many developing countries.
    [Show full text]
  • Accepted Manuscript
    Accepted Manuscript A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization Olivier Gibert, Andres Giraldo, José-Ricardo Uclés-Santos, Teresa Sanchez, Alejandro Fernandez, Philippe Bohuon, Max Reynes, Alonso Gonzalez, Jean- Pierre Pain, Dominique Dufour PII: S0260-8774(10)00046-4 DOI: 10.1016/j.jfoodeng.2010.01.030 Reference: JFOE 6007 To appear in: Journal of Food Engineering Received Date: 15 October 2009 Revised Date: 16 January 2010 Accepted Date: 23 January 2010 Please cite this article as: Gibert, O., Giraldo, A., Uclés-Santos, J., Sanchez, T., Fernandez, A., Bohuon, P., Reynes, M., Gonzalez, A., Pain, J-P., Dufour, D., A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization, Journal of Food Engineering (2010), doi: 10.1016/j.jfoodeng.2010.01.030 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT 1 Title 2 A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in 3 boiling water in relation to starch gelatinization.
    [Show full text]
  • Underutilized Green Banana (Musa Acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages
    foods Article Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages Diego Salazar 1,2,* , Mirari Arancibia 1 , Lenin Calderón 1, María Elvira López-Caballero 3,* and María Pilar Montero 3 1 Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; [email protected] (M.A.); [email protected] (L.C.) 2 Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain 3 Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain; [email protected] * Correspondence: [email protected] (D.S.); [email protected] (M.E.L.-C.) Abstract: This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 ◦C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while Citation: Salazar, D.; Arancibia, M.; chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial Calderón, L.; López-Caballero, M.E.; growth was scarce and then, an increase, except in the low-fat batch, in which growth remained Montero, M.P.
    [Show full text]
  • Banana Powder As an Additive to Common Wheat Pasta
    foods Article Banana Powder as an Additive to Common Wheat Pasta Beata Biernacka 1, Dariusz Dziki 1,* , Renata Ró˙zyło 2 and Urszula Gawlik-Dziki 3 1 Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Gł˛ebokaSt., 20-612 Lublin, Poland; [email protected] 2 Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Gł˛ebokaSt., 20-612 Lublin, Poland; [email protected] 3 Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland; [email protected] * Correspondence: [email protected]; Tel.:+48-81-445-61-25 Received: 26 October 2019; Accepted: 17 December 2019; Published: 5 January 2020 Abstract: This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness.
    [Show full text]
  • (Musa Paradisiaca) Banana Peel in Fresh Pasta
    Incorporation of Saba... 6 INCORPORATION OF SABA (MUSA PARADISIACA) BANANA PEEL IN FRESH PASTA Jolina Mae C. Aguilar1, Abe Rose E. Baria1, and Christine O. Cruz, MSFS2,a 1Bachelor of Science in Business Administration Major in Food Technology Area, College of Business Administration and Accountancy 2Faculty Member, Food Technology Area, College of Business Administration and Accountancy [email protected] ABSTRACT Saba or Cardaba is one of the locally grown species of banana in the Philippines. It is frequently used in making desserts such as cakes, chips, banana cues, and turon. Oftentimes after using, the saba's peel serves no other purpose and is just thrown away. In this light, this study aims to produce flour from saba peel and use it as partial substitute to semolina flour in generating fresh pasta. In addition, the study aims to identify its nutritive quality through proximate and microbial analysis, its acceptability using 9- point hedonic scale, and its production cost. The saba peel was first dried at 60O C for 8 hours using a cabinet dryer. Afterwards, it was ground, and then mixed with semolina flour in varying saba peel flour to semolina flour percentage (0%, 5%, 10%, 15%, and 20% saba peel flour). Using sensory evaluation, it was found out that the fresh pasta with 20% saba peel flour obtained the highest result in terms of aroma, flavor, texture and general acceptability. Consecutively, analysis of the nutritive quality of the freshly cooked pasta showed that the 20% saba peel pasta exhibited higher content of ash (0.88%), moisture (62.4%), total fat (6.4%) and total dietary fiber (0.85% for soluble fiber and 4.9% for insoluble fiber) as compared to the Semolina pasta.
    [Show full text]
  • (Musa Paradisiaca L.) FLOURS Interciencia, Vol
    Interciencia ISSN: 0378-1844 [email protected] Asociación Interciencia Venezuela Pacheco-Delahaye, Emperatriz; Maldonado, Ronald; Pérez, Elevina; Schroeder, Mily PRODUCTION AND CHARACTERIZATION OF UNRIPE PLANTAIN (Musa paradisiaca L.) FLOURS Interciencia, vol. 33, núm. 4, abril, 2008, pp. 290-296 Asociación Interciencia Caracas, Venezuela Available in: http://www.redalyc.org/articulo.oa?id=33933410 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative PRODUCTION AND CHARACTERIZATION OF UNRIPE PLANTAIN (Musa paradisiaca L.) FLOURS Emperatríz Pacheco-Delahaye, Ronald Maldonado, Elevina Pérez and Mily Schroeder SUMMARY Four dehydration methods were employed to produce and, affected significantly (p≤0.05) the proximate composition and then, characterize and compare flours elaborated from com- physical properties of the flours. The rheological and functional mercial unripe plantain (Musa paradisiaca L subsp. normalis), properties were different in each of the flours obtained, show- variety Harton/Horn. Dehydration of the unripe edible portion ing a non Newtonian pseudo-plastic fluid behavior. Since the of the plantains was completed using tray chamber and double plantain fruits are important crops in tropical and subtropical drum dryers, lyophilization (freeze-drying) and microwave oven. regions, the elaboration of flours with differences in their func- The flours obtained were evaluated in their proximate compo- tional properties from the perishable fruit validates these flours sition, physical characteristics, and rheological and functional as ingredients for different food elaborations, such as the drum properties. The results indicate that the dehydration processes dried flour for of instant or quick cooking food.
    [Show full text]