Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

Rodríguez-Ambriz, Sandra L.; Islas-Hernández, José Juan; Agama‐Acevedo, Edith; Tovar, Juscelino; Bello‐Pérez, Luis A.

doi:10.1016/j.foodchem.2007.10.007

Cited by 164 publications

(133 citation statements)

References 20 publications

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“…Formulations F4, F5 and F7 highlighted with respect to this parameter. This may be explained by the high total starch content in the banana products, which is gelatinized at high temperatures, and absorbs water into starch granules with concomitant swelling (Rodríguez-Ambriz et al 2008;Ali et al 2011). The F6 and F3 formulations also are good alternative for fat substitutes in burgers because its substitutes increase yield with respect to the conventional product.…”

Section: Color Parameter Evaluationmentioning

confidence: 99%

Alternative fat substitutes for beef burger: technological and sensory characteristics

Bastos

Pimenta

et al. 2014

J Food Sci Technol

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This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.

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Section: Color Parameter Evaluationmentioning

confidence: 99%

Alternative fat substitutes for beef burger: technological and sensory characteristics

Bastos

Pimenta

et al. 2014

J Food Sci Technol

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“…In order to add commercial value to the banana fruit, banana starch has been used in pasta as a functional ingredient due to its high resistance to digestion [11,12]. Unripe banana flour (UBF) prepared from the pulp has a high level of indigestible polysaccharides, dietary fiber and antioxidant compounds [13]. UBF has been used in bread [14] and spaghetti [15]; these products presented high indigestible carbohydrate content.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Osorio-Dı́az¹,

Islas-Hernández²,

Agama‐Acevedo³

et al. 2014

FNS

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Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.

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“…One of the most interesting processing methods is the production of unripe (green) banana flour and the incorporation of that flour into various food products. Due to the high content of these functional ingredients, regular consumption of unripe banana flour can be expected to give health benefits (Rodríguez-Ambriz et al, 2008). The advantages of unripe banana flour are, high in resistant starch (42%) (Ovando-Martinez et al, 2009;Rodriguez-Amaya and Kimura, 2004) and dietary fiber content (14.5%) (Alkarkhi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Moongngarm

Tiboonbun

Sanpong

et al. 2014

American Journal of Agricultural and Biological Sciences

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Recently, various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The harvesting period of the unripe banana fruit is one of the key factors affecting the quality of the unripe banana flour in terms of resistant starch and bioactive compound content. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS) content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. Four different harvesting stages of banana fruits of Musa sapientum Linn including 75, 90, 105 and 120 days after bloom, were processed for banana flours. The results indicated that the maturation stages affected RS, some bioactive contents, antioxidant activities. The highest RS content (48.88%) of banana flour was obtained from the 105 day banana fruits. The total phenolic and carotenoid contents were high in the banana flours harvested between 75 and 105 days. The unripe banana flour could be substituted for rice flour as high as 80% and contained RS content as high as 18.64% whereas the commercial rice noodle had 4.21% of RS content. Therefore, the preparation of unripe banana flour from banana fruit harvested at 105 days and applying it in the preparation of functional food is promising.

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Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

Cited by 164 publications

References 20 publications

Alternative fat substitutes for beef burger: technological and sensory characteristics

Alternative fat substitutes for beef burger: technological and sensory characteristics

Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

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