Estabilidade da pré-mistura de bolo elaborada com 60% de farinha de banana verde

Borges, Antonia de Maria; Pereira, Joelma; Júnior, Antenor Silva; Lucena, Eliseu Marlônio Pereira de; Sales, Júlio Cesar de

doi:10.1590/s1413-70542010000100022

Cited by 22 publications

(18 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Recently, some studies have investigated the incorporation of green banana pulp flour (GBP) in different products such as noodles (CHOO; AZIZ, 2010;SAIFULLAH et al, 2009), nuggets (KUMAR et al, 2013), cookies, cake powder mixes and breads (FASOLIN et al, 2007;AGAMA-ACEVEDO et al, 2012;JUAREZ-GARCIA et al, 2006;BORGES et al, 2010) and pasta (ZANDONADI et al, 2012;KRISHNAN;PRABHASANKAR, 2010). However, the green banana peel, which possibly presents higher antioxidant activity than the pulp, has been underutilized (ALKARKHI et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Castelo-Branco

Guimarães

Souza

et al. 2017

Braz. J. Food Technol.

View full text Add to dashboard Cite

Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour. Keywords: Functional foods; Sensory acceptance; Bioactive compounds. ResumoA farinha de banana verde possui grande potencial como ingrediente funcional em alimentos para fins especiais. No entanto, não há dados na literatura sobre a utilização da mistura de farinha da casca e da polpa da banana verde para o desenvolvimento de produtos, como massas. O objetivo deste trabalho foi desenvolver uma massa alimentícia tipo talharim, substituindo a farinha de trigo por uma mistura de farinha de polpa e de casca de banana verde, em diferentes concentrações. As formulações foram preparadas substituindo a farinha de trigo pela mistura de farinha de polpa e de casca de banana verde em duas concentrações: 15% e 30%. Uma formulação controle com farinha de trigo foi elaborada. As farinhas de polpa e de casca de banana verde apresentaram maiores teores de cinzas, fibras totais e compostos fenólicos totais. A formulação adicionada de 15% da farinha de banana verde apresentou o maior teor de cinzas e a melhor aceitabilidade entre as formulações. Desta forma, foi possível desenvolver uma massa alimentícia tipo talharim com aceitação sensorial satisfatória. Food Technol., v. 20, e2016119, 2017. Received: Sept. 02, 2016 Accepted: June 27, 2017 http://bjft.ital. The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta Castelo-Branco, V. N. et al. Palavras-chave:

show abstract

Section: Introductionmentioning

confidence: 99%

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Castelo-Branco

Guimarães

Souza

et al. 2017

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…These losses could be reduced by processing the pulp of unripe bananas because an alternative is their transformation into green banana pasta (13)(14)(15)(16).…”

Section: Iabetes Mellitus (Dm) Is a Group Of Endocrinementioning

confidence: 99%

Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats

Silva

Cerdeira

Brito

et al. 2016

Arch. Endocrinol. Metab.

View full text Add to dashboard Cite

Objective: In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. Materials and methods: Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effects of these formulations in preventing oxidative damage in kidneys and liver homogenates of rats were evaluated using the TBARS assay (lipid peroxidation in liver) and the DNPH assay (protein oxidation in liver and kidneys). Furthermore, the effects of the formulations on the fasting glycemia, fructosamine levels, renal function (creatinine), liver function (enzymes aspartate aminotransferase [AST] and alanine aminotransferase [ALT]), and lipid profile (total cholesterol and fractions) in the serum of rats were evaluated in addition to the evaluation of the centesimal composition and microbiological analysis of the produced green banana pasta. Results: An F75 diet prevented hyperglycemia in diabetic rats (p < 0.05) compared to the diabetic rats fed a standard diet (commercial feed). Notably, the protein oxidation in both the liver and kidneys were prevented in diabetic rats on the F50 or F75 diets compared to the control group, whereas the lipid peroxidation was only prevented in the liver (p < 0.05). Moreover, all formulations prevented an increase in the amount of triglycerides in the serum of the rats. The F25 and F50 diet prevented the increase of cholesterol, and the F75-based diet of ALT and fructosamine (p < 0.05) supported the anti-hyperglycemic effects and the protection against oxidative damage. Conclusion: The green banana pasta (F75) diet showed great potential for preventing complications associated with diabetes. Arch Endocrinol Metab. 2016;60(4):355-66

show abstract

“…Tais subprodutos podem ser amplamente utilizados na culinária, graças às características de um de seus principais componentes (o amido resistente) que funciona como um agente espessante para preparações de doces e salgados, sem afetar sua palatabilidade e melhorando o valor nutricional dos alimentos. A farinha, por exemplo, pode ser utilizada na linha de produtos panificáveis em substituição parcial à farinha de trigo (LOBO; SILVA, 2003;POIANI et al, 2009;OVANDRO-MARTINEZ, 2009), pré-misturas de bolo (BORGES et al, 2010), biscoitos (FASOLIN et al,2007) e podem ser citados ainda outros produtos, como suco tropical enriquecido com polpa de banana verde (TAIPINA et al, 2004;ARAÚJO, 2009), e em emulsões tipo maionese (IZIDORO et al, 2008).…”

Section: Introductionunclassified

Avaliação Da Qualidade De Pão Com Adição De Farinha E Purê Da Banana Verde

et al. 2015

View full text Add to dashboard Cite

RESUMO -Banana, Musa sp,. é uma das frutas mais consumidas em todo o mundo, e o Brasil é um dos maiores produtores mundiais. A farinha de banana verde apresenta os maiores teores de amido resistente, quando comparada à banana madura. Estas características tornam a farinha de banana verde (FBV) e purê de banana verde (PBV) excelentes matérias-primas, capazes de aumentar o conteúdo de fibra alimentar (FA) nos alimentos adicionados, aumentando o apelo funcional. No presente estudo, pães foram preparados com diferentes percentuais de farinha e purê de banana verde (10%, 20% e 30%), em substituição à farinha de trigo e avaliada a qualidade do pão em função da altura, volume, rendimento, tempo de fermentação, a percentagem de umidade, cor da crosta/miolo e reologia do produto final. Não houve diferença estatisticamente significativaentre o rendimento e o teor de umidade das formulações. Pães que foram preparados com FBV e PBV resultaram em produtos mais escuros em relação ao padrão, e a luminosidade (L*) diminuiu com o aumento do nível de substituição. Pães com 10% de FBV e até 20% de PBV não diferiram estatisticamente do padrão em relação à dureza. Estes resultados sugerem a viabilidade da aplicação dessas matérias-primas (FBV e PBV) em pães, o que, em função das caracteristicas já demonstradas em pesquisas, poderá elevar o valor nutricional desse tradicional alimento. Termos para Indexação:Musa sp, amido resistente , reologia , textura. QUALITY ASSESSMENT OF BREAD WITH ADDITION OF UNRIPE BANANA FLOUR AND UNRIPE BANANA PUREEABSTRACT -Banana (Musa sp.) is one of the most consumed fruit worldwide and Brazil is a major producer. The green banana flour has the highest levels of resistant starch, compared to the ripe banana. These characteristics make the unripe banana flour (UBF) and unripe banana puree (UBP) excellent raw materials, able to increase the dietary fiber (DF) content in added foods, increasing functional appeal. In the present study breads were prepared with 0, 10, 20 and 30 % of wheat flour substitution UBF and UBP and evaluated the quality of the bread according to the height, volume, yield, fermentation time, the percentage of moisture, crust/kernel color and rheology of the final product. There was no statistically significant difference (p < 0.05) between yield and moisture content of the formulations. Breads that were cooked with FBV and PBV resulted in darker products compared to standard, and lightness (L*) decreased with increasing replacement level. Breads with 10% UBF and until 20% UBP did not differ from standard in relation to the hardness. These results suggest the feasibility of implementing these raw materials (UBF and UBP) in bread which, depending on the characteristics have been demonstrated in researches may increase the nutritional value of traditional food.

show abstract

Estabilidade da pré-mistura de bolo elaborada com 60% de farinha de banana verde

Cited by 22 publications

References 14 publications

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats

Avaliação Da Qualidade De Pão Com Adição De Farinha E Purê Da Banana Verde

Contact Info

Product

Resources

About