Effet de la substitution partielle de la farine de blé par la purée de banane plantain (<i>Musa AAB</i> AAB) bien mûre sur la qualité des produits de pâtisserie

Abstract

Yao et al. J. Appl. Biosci. 2014.Effet de la substitution partielle de la farine de blé par la purée de banane plantain (Musa AAB) bien mûre sur la qualité des produits de pâtisserie 7436 Effet de la substitution partielle de la farine de blé par la purée de banane plantain (Musa AAB) bien mûre sur la qualité des produits de pâtisserie Effect of partial substitution of wheat flour with mashed ripe plantain (Musa AAB) on pastry products quality ABSTRACT Objective: Plantain, third food production in Côte d'Ivoire, is a seasonal commodity subject to significant post harvest losses estimated at about 30 %. These losses occur after a rapid ripening phenomenon (5 Journal of Applied Biosciences 82:7436 -7448 ISSN 1997-5902 Yao et al. J. Appl. Biosci. 2014.Effet de la substitution partielle de la farine de blé par la purée de banane plantain (Musa AAB) bien mûre sur la qualité des produits de pâtisserie 7437 to 9 days) of the mature banana harvested. To help overcome the stress of poor preservation and improve the development of plantain, cultivars Affoto and Orishélé were tested for the production of dried pulp and making cakes. Methodology and results: The dried pulp was obtained three days of drying in a solar dryer NRI and packed in polythene bags of 80 microns thickness for 12 months at room temperature. The cakes were prepared using household appliances according formulations implementing different proportions of wheat flour and banana dried pulp re-moistened. Different standard methods have allowed for the microbiological analysis of the dried pulp and to determine the biochemical and organoleptic characteristics of manufactured cakes. Microbiological profile of the dried pulp and packed in polyethylene bags of 80 micron thick remained constant for 12 months at room temperature. When the proportion of mashed banana cake increases the energy becomes less, denser and softer. The 30/70 formula (wheat flour / mashed plantain), was selected as the standard form for the preparation of plantain cake, given the organoleptic preferences (taste, aroma, appearance, texture) and the biochemical characteristics. Conclusion and findings application: To sum up, banana cakes have a certain advantage because they are made with natural ingredients with no added sugar and have a good flavour. Mashed pulp of ripe plantain could be recommended to local industries in the manufacture of pastry products of high quality. The production of dried pulp can be done cheaply.

Influence of the Nutritive Composition on the Organoleptic Characters of Cakes Enriched with Fruits Almond of Terminalia catappa

“…The weak influence of new flours in the preparation of cakes has also been revealed from the works of Karaoglu and Kotancilars [32]. The enriched cakes keep their organoleptic quality, compared to the total substitution of wheat by the flour processed from soya or banana [33,34]. Besides, they are appreciated for the sweet taste and the greasiness, which characteristics are usually expected for good quality cakes [35].…”

Improvement of the production process and the sensory and nutritional quality of m'bahou, a traditional plantain semolina, enriched with soy or cowpea

“…Ripening time can be further reduced by faulty storage and lack of care during post-harvest handling, including transportation, display at markets, etc. (Yao et al, 2014b). To alleviate post-harvest losses, two approaches are commonly used: on the one hand, preservation methods to extend the green life of the fruit, and on the other hand, processing plantain into stabilised end products.…”

Hydrogen Bonds Sites of Amylose or Amylopectin from Starch at the ONION Level (B3LYP/6-311++G [d, p]: AM1)

“…It's increasing over the years. However, it exceeds the needs of the population; post-harvest losses remain high, amounting to 30% of production despite DOI: 10.4236/cc.2021.91005 86 Computational Chemistry the expensive conservation methods used [2]. They constitute a socio-economic challenge for the country.…”