Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization

Abstract

The aim of this study was to investigate the possibility of using overripe banana and plantain mixed with maize to develop composite flours for making doughnuts. The fresh pulp of banana or plantain at maturity stage 7 (appearance of black spots on the surfaces of their peels) was substituted by maize flour at levels of 5, 10, 15, 20, 25, 30 and 35% for composite flours production. The sensory properties of flours were evaluated to prepare doughnuts. Banana or plantain fresh pulps compared with maize flour showed significant (p < 0.05) differences in the crude contents of ash (1.03 ± 0.21% to 5.07 ± 0.15%), fiber (0.75 ± 0.22% to 4.71 ± 1.53%), sugars (9.53 ± 0.31% to 77.92 ± 3.14%), starch (1.37 ± 0.11% to 85.64 ± 1.88%), proteins (2.71 ± 0.11% to 4.23 ± 0.25%) and fat (0.15 ± 0.10% to 1.15 ± 0.21%). Banana-maize mixtures at higher levels (25-35%) of maize flour incorporation produced flours with higher water (WAC) and oil (OAC) absorption capacities and a higher water solubility index (WSI). While plantain-maize mixtures were associated with flours of higher peak viscosity, final viscosity, setback and breakdown indexes during the heating time; meanwhile the pasting temperature was higher in bananamaize flours. It was observed that there was no significant difference (p > 0.05) in the overall acceptability (7.46 ± 1.26 to 8.14 ± 1.21) of banana and plantain doughnuts in 35% incorporation of maize. Furthermore, the results revealed that more than 33% of the panelist greatly like the doughnuts made from composite flours. Technically, organoleptically acceptable doughnuts were formulated from banana-maize and plantain-maize composite flours using 65:35 (w/w) ratio of banana:maize and plantain:maize mixtures.

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

“…This wide range of uses could be explained by its food value and its nutritional qualities. This hypothesis is in line with the findings of Nguimbou et al [29], who used over-ripe plantains to improve the taste of maize-based fritters. Similarly, Rahman et al [30] improved the sensory characteristics of bread by incorporating 5 % of plantain flour.…”

Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry

“…The BD of cassava flour (0.776 g/ml) was similar to values reported by Hasmadi et al (2020) 32 , who reported density values from 0.57 g/ml to 0.79 g/ml for 2 cassava flours grown in two different geographical locations and reported that bulk density is generally affected by the particle size and actual thickness of the flour and is one of the essential parameters for determining the type of packaging material, handling and application in the food industry. 35 noted that banana and plantain composite flours produced in their study could find use as a food thickener in the food industries to give a body and mouth feel to food products. They revealed that using banana-maize or plantain-maize composite flour in preparing pastries, especially doughnuts depends on their interaction with water and oil during rehydration or frying.…”

Migration of Various Nanoparticles into Food Samples: A Review

“…Active packaging is also capable of releasing preservatives as soon as the food products start to decay [ 8 , 14 ]. Active packing is a new generation of dynamic food packing that slowly releases beneficial compounds or removes undesirable compounds [ 3 , 15 ].…”