Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 532-539

  Ho, Lee Hoon ^a   Abdul Aziz, Noor Aziah ^a   Azahari, Baharin ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Antioxidant activity; Banana pseudo stem flour; Bread; Dietary fibre; Sensory evaluation

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BANANA PSEUDO-STEM FLOUR; BREAD; DIETARY FIBRE; SENSORY EVALUATION;

FRUITS; XANTHAN GUM;

FOOD PRODUCTS;

ANTIOXIDANT; CARBOXYMETHYLCELLULOSE; FAT; PROTEIN; XANTHAN;

ARTICLE; ASH; BANANA; CARBOHYDRATE ANALYSIS; DIETARY FIBER; FLOUR; FOOD COMPOSITION; MOISTURE; WHEAT;

ANTIOXIDANTS; BREAD; FLOUR; FOOD HANDLING; HUMANS; MUSA; NUTRITIVE VALUE; TASTE; TRITICUM;

MUSA ACUMINATA; TRITICUM AESTIVUM;

EID: 84875966734     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.039     Document Type: Article

References (30)

1. AACC The definition of dietary fiber Cereal Food World 46 2001 112 126
2. N.A. Abdul Aziz, L.H. Ho, B. Azahari, R. Bhat, L.H. Cheng, and M.N. Mohamad Ibrahim Chemical and functional properties of the native banana (Musa acuminata X balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours Food Chemistry 128 2011 748 753
3. M. Alothman, B. Rajeev, and A.A. Karim Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents Food Chemistry 115 2009 785 788
4. AOAC Official method of the Association of Official Analytical Chemists 1995 AACC Washington, DC
5. AOAC (1997). Official Methods of Analysis of AOAC International (16th ed.). Washington, DC.
6. J.J. Bhaskar, P.V. Salimath, and C.D. Nandini Stimulation of glucose uptake by Musa sp. (cv. elakki bale) flower and pseudostem extracts in Ehrlich ascites tumor cells Journal of Science Food Agriculture 91 2011 1482 1487
7. A.J. Borderias, I. Sánchez-Alonso, and M. Pérez-Mateos New applications of fibres in food: Addition to fishery products Food Science Technology 16 2005 458 465
8. S.S. Chun, D.A. Vattem, Y.T. Lin, and K. Shetty Phenolic antioxidants from clonal oregano (Origamum vulgare) with antimicrobial activity against Helicobacter pylori Process Biochemistry 40 2005 809 816
9. N. Cordeiro, M.N. Belgacem, I.C. Torres, and J.C.V.P. Moura Chemical composition and pulping of banana pseudo-stems Industrial Crops and Products 19 2004 147 154
10. M.L. Dreher Dietary fiber overview S.S. Cho, M.L. Dreher, Handbook of dietary fiber 2001 Marcel Dekker, Inc. New York 2 5
11. S. Elanthikkal, U. Gopalakrishnapanicker, S. Varghese, and J.T. Guthrie Cellulose microfibres produced from banana plant wastes: Isolation and characterization Carbohydrate Polymers 80 2010 852 859
12. FAO (Food and Agriculture Organization). (1990). Roots, tubers, plantains and bananas in human nutrition, In FAO Food and Nutrition Series No. 24. Rome: Food and Agriculture Organization of the United Nations. p.45.
13. E. Fuentes-Zaragoza, M.J. Riquelme-Navarrete, E. Sanchez-Zapata, and J.A. Perez-Alvarez Resistant starch as functional ingredient: a review Food Research International 43 2010 931 942
14. M. Gomez, F. Ronda, C.A. Blanco, P.A. Caballero, and A. Apesteguia Effects of dietary fibre on dough rheology and bread quality European Food Research Technology 216 2003 51 56
15. A. Guarda, C.M. Rosell, C. Benedito, and M.J. Galotto Different hydrocolloids as bread improvers and antistaling agents Food Hydrocolloids 18 2004 241 247
16. C.S. Hathorn, M.A. Biswas, P.N. Gichuhi, and A.C. Bovell-Benjamin Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers Food Science and Technology 41 2008 803 815
17. P.V. Hung, T. Maeda, and N. Morita Dough and bread qualities of flours with whole waxy wheat flour substitution Food Research International 40 2007 273 279
18. S. Karppinene, K. Liukknen, A.M. Aura, P. Forssell, and K. Poutanen In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria Journal of Science of Food Agriculture 80 2000 1469 1476
19. A. Lazaridou, D. Duta, M. Papageorgiou, N. Belc, and C.G. Biliaderis Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations Journal of Food Engineering 79 2007 1033 1047
20. M. Mellema Mechanism and reduction of fat uptake in deep-fat fried foods Trends in Food Science and Technology 14 2003 364 373
21. S. Mukhopadhyay, R. Fangueiro, Y. Arpac, and U. Senturk Banana fibers-variability and fracture behaviour Engineered Fibers and Fabrics 3 2 2008 39 45
22. Official Journal of the European Union. (2006). Regulation (ec) no 1924/2006 of the European parliament and of the council of 20 December 2006 on nutrition and health claims made on foods. L 404 (49), 9-25.
23. S. Ragaee, I. Guzar, K. Dhull, and K. Seetharaman Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread Food Science and Technology 44 2011 2147 2153
24. L.E. Rojo, J. Benites, J. Lopez, M. Rojas, P. Diaz, and J. Ordonez Antioxidant capacity and polyphenolic content of twelve traditionally used herbal medicinal infusions from the South American Andes Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas 8 6 2009 498 508
25. D. Sabanis, D. Lebesi, and C. Tzia Effect of dietary fibre enrichment on selected properties of gluten-free bread Food Science and Technology 42 2009 1380 1389
26. M. Sierra, J.J. Garcia, N. Fernandez, M.J. Diez, A.P. Calle, and A.M. Sahagǔn Effects of ispaghula husk and guar gum on postprandial glucose and insulin concentrations in healthy subjects European Journal of Clinical Nutrition 55 4 2001 235 243
27. S.Y. Sim, L.H. Cheng, and N.A. Abdul Aziz Effects of selected food gums on wheat flour or dough properties Asian Journal of Food and Agro-Industry 2 04 2009 937 947
28. T. VanVliet, A.M. Janssen, A.H. Bloksma, and P. Walstra Strain hardening of dough as a requirement for gas retention Journal of Texture Studies 23 1992 439 460
29. Watts, B. M., Ylimaki, G. L., Jeffery, L. E. (1989). Basic sensory methods for food evaluation. Ottawa: The International Development Research Centre.
30. B. Zanoni, and C. Peri A study of the bread-baking process. I: A aphenomenological model Journal of Food Engineering 19 4 1993 389 398