Application of heat-moisture-treated banana flour as composite material in hard biscuit

Abstract

Composite biscuits made of heat-moisture-treated banana flour and wheat flour with ratio ranging from 25 to 75% were characterized for its postprandial glucose response in mice, diffraction pattern by X-ray diffraction, organoleptic and texture properties. Biscuit made of 100% wheat flour was used as a control. Composite biscuits resulted in lower blood glucose response, lower glycemic index and load due to its resistant starch and slowly digestible starch content as well as lipid-starch complex. Composite biscuit made of 75% banana flour is potential to use as a source for long lasting energy product as it displayed stable blood glucose response for 4 hours. Among sensory attributes, color and taste of biscuits were the most sensitive to the addition of the banana flour. The difference in the hardness of biscuits using instrumental analysis did not significantly affect the acceptability of texture perceived by consumers except at 75% of the banana flour. Uso de harina de plátano tratada con calor y humedad como material compuesto en galletas duras RESUMEN Las galletas compuestas elaboradas con harina de trigo y harina de plátano tratada con calor y humedad (HMT) en una proporción que oscila entre 25% y 75% fueron sometidas a pruebas para determinar su respuesta de glucosa postprandial en ratones, su patrón de difracción por rayos X y sus propiedades organolépticas y de textura. A manera de control se utilizó una galleta elaborada con 100% de harina de trigo. Las galletas compuestas produjeron menor respuesta de glucosa en sangre, menor índice y carga glucémicos debido a su contenido de almidón resistente y de almidón de lenta digestión, así como al complejo lípido-almidón. La galleta compuesta elaborada con 75% de harina de plátano puede utilizarse como fuente de productos energéticos de larga duración, ya que mostró una respuesta estable de glucosa en sangre durante cuatro horas. Respecto a sus atributos sensoriales, el color y el sabor de las galletas fueron los que mostraron mayor sensibilidad a la adición de harina de plátano. La diferencia en la dureza de las galletas, comprobada mediante análisis instrumental, no afectó significativamente la aceptabilidad de la textura por parte de los consumidores, excepto en la galleta elaborada con 75% de harina de plátano.

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

“…Most studies have focused on the fortification of pasta and its effects on the final quality. Moreover, studies that report the thermal modification of flours and starches, used for the preparation of various food products, are focused on determining the effect of the modification on the digestibility properties of food components, such as resistant starch, available starch and slow digesting starch (Gou et al ., 2019; Cahyana et al ., 2020; Zou et al ., 2020). Only a few studies relate the effect of thermally modified flours on product quality (Kaur et al ., 2016; Cahyana et al ., 2019).…”

Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot

“…The change in starch structure could alter the interaction of pectin with starch and consequently would change digestibility and functional properties. Study on HMT starch application in food product such as biscuit demonstrated an encouraging result in terms of postprandial glucose response (Cahyana et al, 2020). This result shows that HMT application in food product would be interesting.…”

“…These modifications have been reported to change not only physicochemical properties but also starch digestibility (Handarini et al, 2020b;Jiang et al, 2014;Marta, Cahyana, Arifin et al, 2019;Quintero-Castaño et al, 2020). In food products, non-starch components can interact with starch and affect digestibility and physicochemical properties of starch (Cahyana et al, 2020;Handarini et al, 2020a;Kim & BeMiller, 2012;G. Li & Zhu, 2017;Marta, Cahyana, Djali et al, 2019).…”

Quality Characteristics of Gluten-Free Cookies Prepared from Oat and Unripe Banana Flour Blends

“…Lately, there has been a continuous and consistent ascent in shopper interest inwheat-free foods (Triticum aestivum) to lessen the danger of a problem known as celiac disease. Studies recommended that celiac disease can be treated by dodging the utilization of gluten (Cahyana et al, 2020). In 2007, the Food and Drug Administration (FDA) introduced a labeling requirement for gluten-free foods to fulfill the interest for high-quality gluten-free cookies/ bread with comparable quality with wheat flourdependent on cookies and bread.…”

“…Nearly 20% of banana creation isn't popularized because of size and appearance defects, raising their losses. Along these lines, green banana flour creation has been offered as an answer for high paces of waste among banana crops by the two analysts and authorities of different nations to provide a means of effectively utilizing fruits rejected as unsuitable for sale or export (Cahyana et al, 2020). According to Falcomer et al (2019), most people are familiar with yellow bananas and consume them regularly for their nutritional profile, but do not usually consume green and unripe bananas due to the typical hardness and their high astringency.…”