Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

Kemski, Megan M.; Cottonaro, Aurora; Vittadini, Elena; Vodovotz, Yael

doi:10.1111/ijfs.15619

Cited by 4 publications

(1 citation statement)

References 52 publications

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“…It was reported that mature green plantain pulp is rich in sugar (2 %-31 %), micronutrients, such as potassium (440 mg/100 g), phosphorus (32 mg/100 g), and also magnesium (32 mg/100 g), vitamin C (20 mg/100 g), and vitamin B (Daniells, Englberger, & Lorens, 2011;Sauco, 2010). Unripe plantain flour has been shown to contain resistant starch which makes the flour to be classified as rich fiber food (Olawuni, Uruakpa, & Uzoma, 2018) Muffin produced from composite flour of unripe plantain and breadfruit had s 10 % fiber content higher than the whole wheat muffin and increased in starch gelatinization temperature which could have structural benefits to baked muffins (Kemski, Cottonaro, Vittadini, & Vodovotz, 2022).…”

Section: Introductionmentioning

confidence: 99%

Investigation of functional and sensory properties of plantain flour in citric acid

Ishiwu,

Nnanwube,

Nkem

et al. 2023

Journal of Multidisciplinary Academic and Practice Studies

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Purpose: This study investigated the effects of process variables on the proximate, functional, and sensory properties of plantain flour. Research Methodology: The plantain fruit was sorted and hand-peeled using kitchen knives. It was then cut into various slices of 2 – 6 mm and steeped in citric acid solutions with concentrations ranging between 1 – 5 %. The steeping time varied between 30 – 120 min. The pretreated plantain slices were processed into flours. Process parameters were analyzed using the response surface methodology of Design Expert software. Results: The proximate parameters of the flour samples showed no significant difference (p > 0.05), but there were significant effects (p< 0.05) on the functional and sensory properties of the flour samples. The functional properties were found to differ significantly. Limitation: This study did not consider the application of other optimization methods such as genetic algorithm and particle swarm optimization in estimating the optimum points. Future studies could focus on these areas. Contribution: The validation of the optimization processes showed success in the application of citric acid in the production of novel plantain flour.

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Section: Introductionmentioning

confidence: 99%

Investigation of functional and sensory properties of plantain flour in citric acid

Ishiwu,

Nnanwube,

Nkem

et al. 2023

Journal of Multidisciplinary Academic and Practice Studies

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Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein

Bekiroglu,

Karaman,

Bozkurt

et al. 2024

Food Science & Nutrition

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Whey protein hydrolysates, derived from enzymatic hydrolysis of whey protein isolates or concentrates, offer enhanced bioavailability and solubility compared to intact whey protein. In this study, whey protein hydrolysates (WPHs) having different hydrolysis degrees (5%, 10%, and 15%) were produced and muffin cakes were enriched with the addition of WPHs. In general, the addition of WPHs showed a significant effect on oil and protein content while the emulsion activity was improved with the increased hydrolysis degree (HD). The degree of hydrolysis increment resulted in a significant increase in both antioxidant power and antiradical activity of the WPHs. Ferric‐reducing antioxidant power and ABTS radical scavenging activity ranged between 18.83–87.27 mg TE/100 g and 211.8–5063.1 mg TE/100 g, respectively. The highest FRAP and ABTS values were recorded for the 15% HD while the lowest was for the native whey protein isolate (WPI). The induction periods giving a clear information for the oxidative stability were 1593 min for the control muffins, and it was 1654 for the muffin added with WPI. Rheological data revealed that all cake batter samples including WPHs showed viscoelastic behavior. WPHs could be efficiently used in muffin formulation to increase the biofunctional effects of the final products.

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Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes – a review

Mundéné‐Timothée,

Nouga Bissoue,

Nguimbou

et al. 2024

J Sci Food Agric

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This review describes some processes for converting plantain pulp into flour and semolina and the influences that operating conditions can have on some of the technological characteristics (functional and pasting) of this flour. Some traditional African dishes that can be prepared with plantain flour are also presented. A literature review was conducted using a list of keywords and expressions on platforms such as Google, Google Scholar, and ResearchGate. The results show that work carried out to date has mainly focused on a few well known traditional bakery products such as bread, cakes, and biscuits. There has been relatively little research on transforming plantain pulp into flour as part of the preparation of traditional African dishes such as foutou or amala. This work has often been carried out in the laboratory, without any link to local artisanal processes or knowledge of consumer preferences. There is a need to standardize local culinary practices for processing plantain into flour or semolina. The data from this review opens the door for applied research into innovative technological procedures for processing plantain to add value to local dishes adapted to new urban lifestyles, to meet local consumer needs, and to reduce post‐harvest losses. © 2024 Society of Chemical Industry.

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Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

Cited by 4 publications

References 52 publications

Investigation of functional and sensory properties of plantain flour in citric acid

Investigation of functional and sensory properties of plantain flour in citric acid

Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein

Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes – a review

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