Quality Improvement of Green Saba Banana Flour Steamed Cake

Abstract

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The macronutrient and resistant starch content of the cakes were determined. The use of an appropriate level of SPI and Ovalette was found to effectively enhance the aeration of the cake batter and improved the specific volume and weight loss of the cake. The presence of Ovalette was essential to soften the texture of the cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance. The nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake.

The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies

“…The increase in dietary fiber content of the cookies occurred because the crude fiber content in yellow Kepok bananas is 1.14% [20]. Furthermore, the dietary fiber content in Kepok banana flour is 10.22% [22], while the dietary fiber content in wheat flour is 0.03% [33].…”

“…Moreover, in the making of kabosol, it was found that the greater the percentage of substitution of modified Kepok banana flour, the more the dietary fiber content in the product increased, with 100% substitution of modified Kepok banana flour resulting in a dietary fiber content of 20.65% [39]. Replacing wheat flour with Kepok banana flour in the process of making steamed bread improved the dietary fiber content in the product from 3.57% to 13.66% [22].…”

“…The substitution of Kepok banana flour in product cookies has been shown to have a significant effect on the resistant starch content of cookies [39]. Further, in the process of making steamed bread, replacing wheat flour with 100% Kepok banana flour can improve the resistant starch content in the product from 2.1% to 13.02% [22].…”

“…There is, thus, a need to regulate fat intake to prevent an increase in the lipid profile. It has been found that making steamed bread by substituting Kepok banana flour can reduce the fat content of steamed bread [22].…”

Special Issue on Innovative Food Products and Processing

“…Advancements have also been made in gluten-free bakery products to improve their taste, texture, and nutritional profiles. New flours and ingredients are being utilized to create gluten-free alternatives that closely resemble traditional wheat-based products [9]. Bakery items can also be transformed into functional foods by incorporating ingredients and fortification techniques that provide additional health benefits beyond basic nutrition [10,11].…”