Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Food Chemistry

Volumn 219, Issue , 2017, Pages 240-248

  Segundo, Cristina ^a,b   Román, Laura ^b   Gómez, Manuel ^b   Martínez, Mario M ^b,c  

^a UNIVERSIDAD NACIONAL DE JUJUY   (Argentina)

^b UNIVERSITY OF VALLADOLID   (Spain)

^c PURDUE UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Cake; Dietary fiber; Particle size; Resistant starch; Unripe banana

Indexed keywords

ANTIOXIDANTS; NUTRITION; PARTICLE SIZE; SENSORY PERCEPTION; STARCH;

ANTIOXIDANT CAPACITY; CAKE; DIETARY FIBERS; RESISTANT STARCH; UNRIPE BANANA;

FRUITS;

PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; POLYPHENOL; STARCH;

ARTICLE; BANANA; BIOLOGICAL ACTIVITY; CHEMICAL COMPOSITION; DIETARY FIBER; FLOUR; GREEN BANANA FLOUR; PARTICLE SIZE; PASTRY; PHYSICAL CHEMISTRY; SENSORY EVALUATION; SHEAR RATE; SHEAR STRESS; WHEAT FLOUR; ANALYSIS; CHEMISTRY; MUSA;

DIETARY FIBER; FLOUR; MUSA; PHYTOCHEMICALS;

EID: 84989282653     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.143     Document Type: Article

References (38)

1. AACC, Approved methods of the american association of cereal chemists, 44–15.02 (moisture content), 46–11.02 (protein content), 08–12.01 (ash content), 30–25.01 (lipid content), 32–05.01 (total fiber content) and 32.40.01 (resistant starch). 11th ed., 2016, American Association of Cereal Chemists, St. Paul, Minnesota.
2. Almanza-Benitez, S., Osorio-Díaz, P., Mendez-Montealvo, G., Islas-Hernandez, J.J., Bello-Perez, L.A., Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti. LWT – Food Science and Technology 62 (2015), 1127–1133.
3. Aparicio-Saguilan, A., Osorio-Diaz, P., Agama-Acevedo, E., Islas-Hernandez, J.J., Bello-Perez, L.A., Tortilla added with unripe banana and cassava flours: Chemical composition and starch digestibility. Cyta-Journal of food 11 (2013), 90–95.
4. Aparicio-Saguilan, A., Sayago-Ayerdi, S.G., Vargas-Torres, A., Tovar, J., Ascencio-Otero, T.E., Bello-Perez, L.A., Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch. Journal of Food Composition and Analysis 20 (2007), 175–181.
5. Azizah, A.H., Ruslawati, N.M., Swee-Tee, T., Extraction and characterization of antioxidant from cocoa by-products. Food Chemistry 64 (1999), 199–202.
6. Birkett, A.M., Brown, I.L., Resistant starch and health. Hamaker, B.R., (eds.) Technology of functional cereal products, 2007, CRC Press, Boca Raton, USA, 63–85.
7. Choo, C.L., Aziz, N.A.A., Effects of banana flour and beta-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry 119 (2010), 34–40.
8. da Mota, R.V., Lajolo, F.M., Ciacco, C., Cordenunsi, B.R., Composition and functional properties of banana flour from different varieties. Stärke-Starch 52 (2000), 63–68.
9. de la Hera, E., Gomez, M., Rosell, C.M., Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydrate Polymers 98 (2013), 421–427.
10. de la Hera, E., Martínez, M., Oliete, B., Gomez, M., Influence of flour particle size on quality of gluten-free rice-cakes. Food and Bioprocess Technology 6 (2013), 2280–2288.
11. Dhen, N., Román, L., Ben Rejeb, I., Martínez, M.M., Garogouri, M., Gómez, M., Particle size distribution of soy flour affecting the quality of gluten free cakes. LWT – Food Science and Technology 66 (2016), 179–185.
12. Du, G., Li, M., Ma, F., Liang, D., Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry 113 (2009), 557–562.
13. Emaga, T.H., Andrianaivo, R.H., Wathelet, B., Tchango, J.T., Paquot, M., Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry 103 (2007), 590–600.
14. Englyst, H.N., Cummings, J.H., Digestion of the carbohydrates of banana (Musa paradisiaca sapientum) in the human small intestine. American Journal of Clinical Nutrition 44 (1986), 42–50.
15. Faisant, N., Buleon, A., Colonna, P., Molis, C., Lartigue, S., Galmiche, J.P., Champ, M., Digestion of raw banana starch in the small intestine of healthy humans: Structural features of resistant starch. British Journal of Nutrition 73 (1995), 111–123.
16. FAO (2015). FAOSTAT. < http://faostat3.fao.org>.
17. Ferry, J.D., Viscoelastic properties of polymers. 3rd ed., 1980, John Wiley & Sons Inc., New York.
18. Gómez, M., Ruiz, E., Oliete, B., Effect of batter freezing conditions and resting time on cake quality. LWT – Food Science and Technology 44 (2011), 911–916.
19. Gómez, M., Ruiz-París, E., Oliete, B., Pando, V., Modeling of texture evolution of cakes during storage. Journal of Texture Studies 41 (2010), 17–33.
20. Ho, L.H., Aziz, N.A.A., Azahari, B., Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. Food Chemistry 139 (2013), 532–539.
21. Juarez-Garcia, E., Agama-Acevedo, E., Sayago-Ayerdi, S.G., Rodriguez-Ambriz, S.L., Bello-Perez, L.A., Composition, digestibility and application in breadmaking of banana flour. Plant Foods for Human Nutrition 61 (2006), 131–137.
22. Kalinga, D., Mishra, V.K., Rheological and physical properties of low fat cakes produced by addition of cereal Beta glucan concentrates. Journal of Food Processing and Preservation 33 (2009), 384–400.
23. Kondo, S., Kittikorn, M., Kanlayanarat, S., Preharvest antioxidant activities of tropical fruit and the effect of low temperature storage on antioxidants and jasmonates. Postharvest Biology and Technology 36 (2005), 309–318.
24. Lakshminarayan, S.M., Rathinam, V., KrishnaRau, L., Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture 86 (2006), 706–712.
25. Martínez, M.M., Sanz, T., Gomez, M., Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating. LWT – Food Science and Technology 64 (2015), 1309–1314.
26. Ovando-Martinez, M., Sayago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., Bello-Perez, L.A., Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry 113 (2009), 121–126.
27. Purlis, E., Browning development in bakery products – A review. Journal of Food Engineering 99 (2010), 239–249.
28. Saura-Calixto, F., Antioxidant dietary fibre product: A new concept and a potential food ingredient. Journal of Agricultural and Food Chemistry 10 (1998), 4303–4306.
29. Schmitz, K., Marquart, L., van de Kamp, W., Labelling and regulatory issues related to functional cereal products. Hamaker, B.R., (eds.) Technology of functional cereal products, 2007, CRC Press, Boca Raton, USA, 23–45.
30. Stauffer, C.E., Functional additives for bakery foods. 1990, Van Nostrand Reinhold, New York.
31. Sulaiman, S.F., Yusoff, N.A.Md., Eldeen, I.M., Seow, E.M., Sajak, A.A.B., Supriatno, Ooi, K.L., Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.). Journal of Food Composition and Analysis 24 (2011), 1–10.
32. Thebaudin, J.Y., Lefebvre, A.C., Harrington, M., Bourgeois, C.M., Dietary fibres: Nutritional and technological interest. Trends in Food Science and Technology 8 (1997), 41–48.
33. Verspreet, J., Damen, B., Broekaert, W.F., Verbeke, K., Delcour, J.A., Courtin, C.M., A critical look at prebiotics within the dietary fiber concept. Annual Reviews in Food Science and Technology 7 (2016), 167–190.
34. Von Gadow, A., Joubert, E., Hannsman, C.F., Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus linearis), a-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry 45 (1997), 632–638.
35. Wang, Y.Q., Zhang, M., Mujumdar, A.S., Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. LWT – Food Science and Technology 47 (2012), 175–182.
36. Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., Delcour, J.A., The role of gluten in a pound cake system: A model approach based on gluten-starch blends. Food Chemistry 110 (2008), 909–915.
37. Zhang, P., Hamaker, B.R., Banana starch structure and digestibility. Carbohydrate Polymers 87 (2012), 1552–1558.
38. Zhang, P., Whister, R.L., BeMiller, J., Hamaker, B.R., Banana starch: Production, physicochemical properties, and digestibility – A review. Carbohydrate Polymers 59 (2005), 443–458.