Banana Powder as an Additive to Common Wheat Pasta

Biernacka, Beata; Dziki, Dariusz; Różyło, Renata; Gawlik‐Dziki, Urszula

doi:10.3390/foods9010053

Cited by 22 publications

(20 citation statements)

References 32 publications

(45 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The superior TPC and antioxidant capacities of banana flour made it as a source of TPC and antioxidant to be added in food products. [ 45,46 ] By contrast, some studies have been done to enhance phenolic content and antioxidant activities of cassava‐based food products by incorporating high phenolic and antioxidant property ingredients, one of which is banana flour. [ 47,48 ]…”

Section: Resultsmentioning

confidence: 99%

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

et al. 2020

View full text Add to dashboard Cite

This study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour. Banana flour and cassava flour have a lower protein content (4.54% and 1.41%) but higher total dietary fiber (16.46% and 10.99%) than semolina flour (12.36% and 7.07%, respectively). The two gluten‐free flours have a lower amylopectin content compared to semolina flour. Banana flour shows high nutritional qualities (resistant starch, TPC, and antioxidant capacities) compared to cassava and semolina flours. The amino acid evaluation shows that banana and cassava flours have a better ratio of total essential amino acid to total amino acid (35.37% and 29.95% vs 23.34%) but have lower limiting essential amino acid values (0.98% and 1.51% vs 11.12%) than semolina flour. Understanding the different physicochemical, functional, and nutritional properties of banana and cassava flours helps to inform the development of gluten‐free cereal products based on these flours.

show abstract

Section: Resultsmentioning

confidence: 99%

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The effect of dry banana powder on the characteristics of common wheat pasta has been studied. It was found that the addition of powder in the amount of 3 % does not affect the organoleptic characteristics of pasta, increases the content of phenolic compounds and antioxidant capacity of products [19].…”

Section: Literature Review and Problem Statementmentioning

confidence: 98%

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

Kuzmyk¹,

Marynin²,

Svyatnenko³

et al. 2021

EEJET

View full text Add to dashboard Cite

The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4‒4.2 pH units. The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×108 CFU/g on day 9, which meets the regulatory requirements. Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С. The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw materials

show abstract

“…Sobota et al, 2020 [84] says about the addition of vegetable concentrate into coloured pasta production. [12] discussed about the addition of banana peel in to the pasta. As the addition of banana peel increases, L* values of cooked pasta decreases.…”

Section: Colorimetry Of Pastamentioning

confidence: 99%

Pasta: Raw materials, processing and quality improvement

Kumar¹,

Sh²,

Krishnan³

et al. 2021

Pharma Innovation

View full text Add to dashboard Cite

Pasta is a ready to eat extruded product having higher nutritional properties. It is really suited for daily balance diet because of the higher concentration of unsaturated fatty acid. Mixing, extrusion, drying, cooling and packaging are the major steps used in the production of pasta. Pasta can be produced from different cereals like sorghum, maize, wheat, rice, oats and the addition of these cereals can change the textural, functional, physiochemical properties and microstructure of pasta. The yellow colour is the most acceptable range of pasta by customers. Pasta helps to Lower glycaemic index and type 2 diabetics and reduce abdominal obesity. Pasta is a nutritious food helps to reduce the risk of developing Alzheimer's disease.This review paper provides an updated information about the different cereals used, fortification of pasta with different plant and animal sources, production technologies, effect of thermal treatments, extrusion conditions, microstructure, and colorimetry of pasta.

show abstract

Banana Powder as an Additive to Common Wheat Pasta

Cited by 22 publications

References 32 publications

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

Pasta: Raw materials, processing and quality improvement

Contact Info

Product

Resources

About