Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour

International Food Research Journal

Volumn 21, Issue 6, 2014, Pages 2133-2139

  Norhidayah, M ^a   Noorlaila, A ^a   Nur Fatin Izzati, A ^a  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

Author keywords

Cookies; Emas banana; Green banana; Tanduk banana; Unripe banana flour

Indexed keywords

MUSA ACUMINATA; MUSA X PARADISIACA; TRITICUM AESTIVUM;

EID: 84922609148     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. Abbas, F.M.A., Saifullah, R. and Azhar, M.E. 2009. Differentiation of ripe banana flour using mineral composition and logistic regression model. International Food Research Journal 16: 83-87.
2. Ajilata, C.M., Leelavathi, K. and Prasada, R. 2008. Improvement of dietary fibre content and antioxidant properties in soft dough biscuits with the incorporation of mango peel flour. Journal of Cereal Science 48: 319-326.
3. Alkarkhi, A.F.M., Saifullah, R., Yeoh, S.Y. and Azhar, M.E. 2011. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chemistry 129: 312-318.
4. th Ed. Washington, D.C: Association of Official Analytical Chemists.
5. Baltsavias, A., Jurgens, A. and Van Vliet, T. 1999. Fracture properties of short-dough biscuits: Effect of composition. Journal of Cereal Science 29: 235-244.
6. Bazerra, C.V., Amante, E.R., Oliveira, D.C., Rodrigues, A.M.C. and Silva, L.H.M. 2013. Green banana (Musa cavendishii) flour obtained in spouted bed-effect of drying on physico-chemical, functional and morphological characteristic of the starch. Industrial Crops and Products 41: 241-249.
7. Bhatawale, S.P., Mohammad, U.I.A., Mirza, R.S.S., Mohammed Zafar, I.M., Siddiqui, A.N. and Mehraj Fatema, Z.M. 2012. Effect of unripe banana flour incorporation on resistance starch content of rice papad. Nutrition Food Science 2(5): 1-3.
8. Chai, M., Ho, Y.W., Liew, K.W. and Asif, J. M. 2004. Biotechnology and in vitro mutagenesis for banana improvement. Downloaded from http://www.fao.org on 1/6/2013
9. Chevallier, S., Della Valle, G., Colonna, P., Broyart, B. and Trystram, G. 2002. Structural and chemical modifications of short dough during baking. Journal of Cereal Science 35: 1-10.
10. Chinma, C.E. and Gernah, D.I. 2007. Physichochemical and sensory properties produced from cassava/soybean/mango composite flours. Journal of Food Technology 5(3): 256-260.
11. Egbebi, A.O. and Bademosi, T.A. 2011. Chemical composition of ripe and unripe banana and plaintain. International Journal of Tropical Medicine and Public Health 1(1): 1-5.
12. Eliasson, A.C. and Larsson, K. 1993. Cereals in breadmaking: A molecular colloidal approach. New York: Marcel Dekker.
13. Elmstahl, H.L. 2002. Resistant starch content in the selection of starchy foods on Swedish market. European Journal of Clinical Nutrition 56: 500-505.
14. Englyst, H.N., Kingman, S.M. and Cummings, J.H. 1992. Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition 46: 33-50.
15. Goni, I., Garcia-Alanso, A. and Saura-Calixto, F. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutritional Research 17: 427-437.
16. Happi Emaga, T., Herinavalona Andrianaivo, R., Wathelet, B., Tchango Tchango, J. and Paquot, M. 2007. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry 103: 590-600.
17. Histifarina, D., Rachman, A., Rahadian, D., Sukmaya. 2012. Processing technology of banana flour from several banana varieties through solar drying and dryer. Agrin 16(2): 125-133.
18. Hung, P.V., Cham, N.T.M. and Truc, P.T.T. 2013. Characterization of Vietnamese banana starch and its resistant starch improvement. International Food Research Journal 20(1): 205-211.
19. Juarez-Garcia, E., Agama-Acevedo, E., Sayago-Ayerdi, S.G., Rodriguez-Ambriz, S.L. and Bello-Perez, L.A. 2006. Composition, digestibility and application in breadmaking of banana flour. Plant Foods for Human Nutrition 61: 131-137.
20. Knuckles, B.E., Hudson, C.A., Chiu, M.M. and Sayre, R.N. 1997. Effects of β-glucan barley fractions in high-fiber bread and pasta. Cereal Food World 42(2): 94-99.
21. Kulp, K., Olewnik, M. and Lorenz, K. 1991. Starch functionality in cookie systems. Starch 43: 53-57.
22. Mohapatra, D., Mishra, S. and Sutar, N. 2010. Banana and its by product utilization: An overview. Journal of Scientific & Industrial Research 69: 323-329.
23. Murphy, M.M., Douglass, J.S. and Birkett, A. 2008. Resistant starch intakes in the United States. Journal of the American Dietetic Association 108: 67-78.
24. Nelson, S.C., Ploetz, R.C. and Kepler, A.K. 2006. Musa species (banana and plantain), Musaceae (banana family). Downloaded from http://www.agroforestry.net/Banana-plantain.pdf on 1/6/2013
25. Nishita, K.D. and Bean, M.M. 1982. Grinding methods: Their impact on rice flour property. Cereal Chemistry 59: 47-49.
26. Noor Aziah, A.A. and Komathi, C.A. 2009. Acceptability attributes of crackers made from different types of composite flour. International Food Research Journal 16: 479-482.
27. Rodriguez-Ambriz, S.L., Islas-Hernández, J.J., Agama-Acevedo, E., Tovar, J. and Bello-Pérez, L.A. 2008. Characterization of a fiber-rich powder prepared by liquefaction of unripe banana flour. Food Chemistry 107: 1515-1521.
28. Sai Manohar, R. and Haridas Rao, P. 1999. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture 79: 1223-1231.
29. Saifullah, R., Abbas, F.M.A., Yeoh, S.Y. and Azhar, M.E. 2009. Utilisation of green banana flour as functional ingredient in yellow noodle. International Food Research Journal 16: 373-379.
30. Sajilatha, M.G., Singhal, R.S. and Kulkarni, P.R. 2006. Resistant starch: A review. Comprehensive Reviews in Food Science and Food Safety 5: 1-17.
31. Singh, J., Singh, N., Sharma, T.R. and Saxena, S.K. 2003. Physicochemical, rheological and cookie making properties of corn and potato flours. Food Chemistry 83: 387-393.
32. Singh, S., Riar, C.S. and Saxena D.C., 2008. Effect of incorporating sweetpotato flour to wheat flour on the quality characteristics of cookies. African Journal of Food Science 2: 65-72.
33. Tharanathan, R.N. and Mahadevamma, S. 2003. Grain legumes: A boon to human nutrition. Trends in Food Science and Technology 14: 507-518.
34. Torbica, A., Hadnadev, M. and Dapcevic, T. 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Journal of Food Hydrocolloids 24: 626-632.
35. Ubbor, S.C. and Akubondu, E.N.T. 2009. Quality acceptability of cookies from composite flour of watermelon seed, cassava and wheat. Pakistan Journal of Nutrition 8(7): 1097-1102.
36. Vatanasuchart, N., Niyomwit, B. and Wongkrajang, K. 2012. Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas. Maejo International Journal Science Technology 6(2): 259-271.
37. Waliszewski, K.N., Aparicio, M.A., Bello, L.A. and Monroy, J.A. 2003. Changes of banana starch by chemical and physical modification. Carbohydrate Polymers 52: 237-242.
38. Weaver. 2006. Ingredients, techniques and recipes for successful baking in your kitchen. The Prepared Pantry 1-32.
39. Widowati, S. 2003. Prospek tepung sukun untuk berbagai produk makanan olahan dalam upaya menunjang diversivikasi pangan. Bogor, Indonesia: Institut Pertanian Bogor, Program Pasca Sarjana.
40. Zhang, P., Whistler, R.L., BeMiller, J.N. and Hamker, B.R. 2005. Banana starch: production, physicochemical properties, and digestibility. Journal of Carbohydrate Polymer 59: 443-458.