Bananas, raw materials for making processed food products

Aurore, Guylène; Parfait, Berthe; Fahrasmane, Louis

doi:10.1016/j.tifs.2008.10.003

Cited by 375 publications

(294 citation statements)

References 59 publications

(61 reference statements)

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“…Obtaining banana flour Green (stage 2 of ripening: all green) (AURORE et al, 2009) Cavendish (Musa acuminate) banana was purchased from a local supermarket in Belém, Pará, Brazil. The fruits were washed and separated into two lots: one containing the whole fruit (pulp and peel) and the other only the pulp.…”

Section: Methodsmentioning

confidence: 99%

Nutritional potential of green banana flour obtained by drying in spouted bed

et al. 2013

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-This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 °C) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

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Section: Methodsmentioning

confidence: 99%

Nutritional potential of green banana flour obtained by drying in spouted bed

et al. 2013

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“…The unripe plantain was considered to be stage 2 (Aurore, Parfait, & Fahrasmane, 2009) and was bought from a market at Cuautla, Morelos, México, and the flour was obtained by using the procedure of Ovando-Martínez et al (2009). Chickpea flour, white corn flour and semolina were purchased at the establishment, Giusto's Vita-Grain of San Francisco, California, USA.…”

Section: Raw Materialsmentioning

confidence: 99%

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Flores‐Silva

Berríos

Pan

et al. 2014

CyTA - Journal of Food

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(2015) Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties, CyTAJournal of Food, 13:2, 159-166, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014.929178 The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L*) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L* value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.Keywords: banana flour; firmness; water absorption; color; viscosity El objetivo de esta investigación fue determinar las propiedades fisicoquímicas, características de textura y aceptación de espagueti sin gluten elaborado con harinas de plátano verde, garbanzo y maíz. La luminosidad (L*) de los espaguetis sin gluten crudos no fue diferente al control, pero en espaguetis cocidos el valor de L* fue diferente. El diámetro de los espaguetis crudos (sin gluten y control) fueron similares, pero los espaguetis sin gluten cocidos presentaron diámetros inferiores que el control; sin embargo, algunas muestras presentaron valores de absorción de agua similares al control. Los espaguetis sin gluten presentaron mayor dureza, cohesividad y masticabilidad que el control, pero menor elasticidad. El pico de viscosidad máximo fue menor en los espaguetis sin gluten que el control. La aceptabilidad sensorial fue similar en los espaguetis sin gluten, pero fue significativamente menor que en el control. Es posible preparar pasta sin gluten de textura y sabor aceptable.

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“…The consumption of fruits and vegetables has been inversely associated with morbidity and mortality from degenerative diseases (Terry et al, 2001). Aurore et al (2009) reported that banana, an herbaceous climacteric fruit, represents one of the most significant fruit crop in world export trade after coffee, cereals, sugar and cocoa and is one of the most important fruit crops grown throughout Kerala (Shanmughavelu et al, 1992). Bananas are one of the most popular food in the world contain various antioxidant compounds such as gallocatechin and dopamine which protects the body against the ill effects of free radicals.…”

Section: Introductionmentioning

confidence: 99%