Banana fruits with high content of resistant starch: Effect of genotypes and phosphorus fertilization

Leonel, Magali; Bolfarini, Ana Carolina Batista; Silva, Marlon Jocimar Rodrigues da; Souza, Jackson Mirellys Azevêdo; Leonel, Sarita

doi:10.1016/j.ijbiomac.2019.10.217

Cited by 14 publications

(12 citation statements)

References 25 publications

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“…, 2019) and banana green flour (source of resistant starch) (Leonel et al. , 2020) can cause chemical and sensory changes in food matrices, such as increased hardness, protein and fibre contents, as well as the energetic value of foods, such as cookies and food bar. Thus, it can be inferred that the chemical composition of cocoa shell, soy and green banana flours (Table S3) directly influence the nutritional value and functional appeal of the food bars, as was also observed in the work that used agro‐industrial co‐product in the development of a functional food (de Abreu et al.…”

Section: Resultsmentioning

confidence: 99%

“…B3 (100% green banana flour), which constitutes the third group, stood out for its high average hardness (40.86 N), as well as B1, explained by the components PC1 and PC2. Indeed, green banana flour is a raw material rich in resistant starch and a source of unconventional dietary fibre, which when added to foods tends to change its texture due to the increase in hardness (Ndife et al, 2014;Leonel et al, 2020).…”

Section: Chemical Compositionmentioning

confidence: 99%

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Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Barros

Natarelli

Abreu

et al. 2021

Int J of Food Sci Tech

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In this study, exploratory methods and the simplex-centroid design were applied in the development of food bars with cocoa shell, soy and green banana flours that were evaluated sensorially. The results of the chemical composition and texture were submitted to the Scott-Knott test and the Principal Component Analysis, and was observed a significant difference between the treatments (P < 0.05), as well as a tendency to form five groups, according to its nutritional characteristics. The design used to optimise the sensorial acceptance of the food bars was effective, whose contour surface indicated an optimal region with greater acceptance, with all formulations having good acceptance (scores above 5.52). Check-All-That-Apply, Contingency Analysis and Hierarchical Cluster Analysis allowed describing the products, demonstrating the sensory differences between treatments with the presence/absence of cocoa shell. It is concluded that the studied ingredients can be used in food bars, providing nutritional and sensory characteristics acceptable to the consumer.

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Section: Resultsmentioning

confidence: 99%

Section: Chemical Compositionmentioning

confidence: 99%

Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Barros

Natarelli

Abreu

et al. 2021

Int J of Food Sci Tech

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“…Pseudostems are the banana stem that supplies nutrients from the soil to the fruits. It is structured by two elements, the nodes and internodes, which make up the floral stem and support the inflorescence in the inner part [69]. The outer part is formed by the sheaths of several bases of rolled leaves emerging from the knots of the corm and the floral stem, arranged in the form of a basal and helical rosette at 120 • C. The size varies between three and five meters high, and its diameter is between 40 and 60 cm [70].…”

Section: Pseudostemsmentioning

confidence: 99%

Recovery of Banana Waste-Loss from Production and Processing: A Contribution to a Circular Economy

et al. 2021

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Banana is a fruit grown mainly in tropical countries of the world. After harvest, almost 60% of banana biomass is left as waste. Worldwide, about 114.08 million metric tons of banana waste-loss are produced, leading to environmental problems such as the excessive emission of greenhouse gases. These wastes contain a high content of paramount industrial importance, such as cellulose, hemicellulose and natural fibers that various processes can modify, such as bacterial fermentation and anaerobic degradation, to obtain bioplastics, organic fertilizers and biofuels such as ethanol, biogas, hydrogen and biodiesel. In addition, they can be used in wastewater treatment methods by producing low-cost biofilters and obtaining activated carbon from rachis and banana peel. Furthermore, nanometric fibers commonly used in nanotechnology applications and silver nanoparticles useful in therapeutic cancer treatments, can be produced from banana pseudostems. The review aims to demonstrate the contribution of the recovery of banana production waste-loss towards a circular economy that would boost the economy of Latin America and many other countries of emerging economies.

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“…The polyphenols and flavonoids in ripe banana (Musa acuminata, AAB) exert antioxidant activity on consumption (Maduwanthi & Marapana, 2021). Banana being a climacteric fruit, has a very short period of post-harvest commercialization and another problem associated with banana is its susceptibility to chilling injury, leading to considerable economic losses (Leonel et al, 2020;Offia-Olua & Ekwunife, 2015). Although India is a major producer of banana, nearly 20% to 75% is wasted annually for various reasons (Arivazhagan & Geetha, 2018).…”

mentioning

confidence: 99%

“…Ripe bananas contain about 75% moisture, and therefore, are very susceptible to post-harvest losses and considerable weight loss during transportation and storage (Leonel et al, 2020). Sohiong contains about 65% moisture content, and the fruits are available only once a year (Rymbai et al, 2016).…”

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confidence: 99%

Processing of minerals and anthocyanins‐rich mixed‐fruit leather from banana ( Musa acuminata ) and sohiong ( Prunus nepalensis )

Das

Bora

Chutia

et al. 2021

J. Food Process. Preserv.

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Fruit leathers, also known as fruit bar, fruit sheet, or fruit roll, are restructured and dehydrated fruit-based products made from fruit puree and mostly eaten as candy or snacks having shelf life of several months (Diamante et al., 2014;Shafi et al., 2013). These products are chewy, flavorful, tasty, light in weight, and easy to store, and therefore, becoming attractive for the consumers (Quintero Ruiz et al., 2012). They are also an economic and convenient substitute for fruits with naturally low-fat content but high in fiber, carbohydrates, and minerals, providing ≤100 kcal per serving of energy, that is lower than many snacks. Fruit leathers allow for incorporating fruits in the diet of children and adolescents (Chen

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Banana fruits with high content of resistant starch: Effect of genotypes and phosphorus fertilization

Cited by 14 publications

References 25 publications

Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Recovery of Banana Waste-Loss from Production and Processing: A Contribution to a Circular Economy

Processing of minerals and anthocyanins‐rich mixed‐fruit leather from banana ( Musa acuminata ) and sohiong ( Prunus nepalensis )

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