Quality attributes of cookies from banana centre core flour incorporated in wheat and refined flour

Ambrose, Dawn C.P.; Lekshman, R.

doi:10.15740/has/fsrj/7.2/141-147

Cited by 5 publications

(3 citation statements)

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“…However, only 1.04-and 1.08fold decrease in the overall acceptability of the BPF10 and BPF20 biscuits from the control seems reasonable. These results are in accordance with the previous studies with banana pseudostem incorporated wheat flour cookies by Ambrose and Lekshman [69].…”

Section: Sensory Evaluation Of the Biscuitssupporting

confidence: 94%

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

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Biscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.

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Section: Sensory Evaluation Of the Biscuitssupporting

confidence: 94%

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

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“…In this scenario, flour mixtures have been increasingly tested in bakeries to reduce the use of large amounts of wheat flour, as well as to increase the consumer's dietary fibre intake (Ambrose & Lekshman, 2016). Researches have pointed green banana products could increase the options for people with gluten‐related disorders (GRDs) and, thus, contribute to a more diversified diet (Zandonadi et al ., 2012), since gluten‐free products could be made with green banana flour.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it is necessary to investigate options to replace wheat or other cereals with gluten by gluten‐free options to diversify these people’s food. In this scenario, flour mixtures have been increasingly tested in pastas and bakeries to reduce the use of large amounts of wheat flour, as well as to increase the consumer's dietary fibre intake (Ambrose & Lekshman, 2016).…”

Section: Introductionmentioning

confidence: 99%

Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour

Leticia

Ferrari

Oliveira

2022

Int J of Food Sci Tech

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Summary Banana is a highly nutritive food, low cost, easy to find and can be fully consumed. In its green maturation, the nutritive value is also interesting. This paper aimed to investigate studies that elaborated pasta and bakery products using biomass and green banana flour, and evaluate chemical, technology and sensory quality, besides whether these products could be considered gluten‐free alternatives. Among the included studies, cakes (35%), bread (25%) and pasta (20%) were the most studied products. In general, they succeeded in evaluating chemical, technological and sensory parameters. In terms of technological quality, breads were considered the most challenging foods to be prepared with green banana derivatives, possibly due to the lack of gluten network, extensibility, viscoelasticity, water and gas‐holding capacity. Only 45% of the papers made gluten‐free products. Green banana added to these products could be widely consumed by people, since it is a versatile alternative for many food possibilities, adding nutritional quality to the final product and helping on the prevention of food waste.

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Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours

Ramashia,

Ntsanwisi,

Onipe

et al. 2024

Food Science & Nutrition

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In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased. The thermal properties of the composite flours, including onset, peak, and final temperatures (ranging between 74.19°C and 100.76°C), showed an upward trend with increasing proportions of MPM and orange peel flour (OPF). There was an increase in moisture content (3.43%–4.93%), ash (4.50%–5.59%), crude protein (11.70%–13.41%), and crude fiber (11.44%–16.24%) of biscuits with the incorporation of MPM and OPF. Similarly, the diameter (4.12–4.60 mm), thickness (9.00–10.00 mm), and hardness (7.53–8.75 N) of the biscuits were increased. Antioxidant properties were evident, with an increased total phenolic content (1.40–3.56 mg GAE/100 g), total flavonoid content (2.91–6.79 mg QUE/100 g), vitamin C (0.79–1.01 mg/g), and ferric reducing antioxidant power (1.78–8.64 mg GAE/g). Conversely, color attributes—L* (31.90), a* (10.82), b* (19.59), hue angle (30.42), and chroma (53.66)—were found to decrease with higher levels of MPM and OPF. Microbial quality showed decreased total counts, coliforms, yeasts, and mold in biscuits containing MPM and OPF. Overall, the inclusion of MPM and OPF enhanced the nutritional quality of the biscuits and could reduce reliance on imported wheat.

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Quality attributes of cookies from banana centre core flour incorporated in wheat and refined flour

Cited by 5 publications

References 1 publication

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour

Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours

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