Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time

Al‐Sahlany, Shayma Thyab Gddoa; Al-musafer, Alaa Mohammed Salih

doi:10.1016/j.jssas.2018.06.005

Cited by 17 publications

(16 citation statements)

References 26 publications

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“…The lowest fat content was 1.43 % for wheat flour after stored. The obtained data are in line with those obtained by (Mepba et al, 2007;Dewettinck et al, 2008;Gomes-Ruffi et al, 2012;Salehifar et al, 2012 andAl-Sahlany andAl-Musafer, 2020) reported that fat content for wheat flour were ranged from 1.1 to 2.7%. The ash content in flour has significance for milling, the ash content in flour is an indication of the yield that can be expected during milling.…”

Section: Chemical Composition Of Wheat Floursupporting

confidence: 91%

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Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

El-Rouby

2020

Annals of Agricultural Science, Moshtohor

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In this study, ISO 22000 food safety management system was applied and revised to produce wheat flour 72% extracted. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Al Kawther Flour Mill, El Salam City, Cairo, Egypt, all stages were followed up from receiving wheat to flour production and storage. A food safety team was created and that the infrastructure is suitable for the production process. A wheat flour product was described and a flow chart was constructed of the milling process. The hazard was analyzed and identification, cleaning stage and packing stage are critical control points (CCPs) while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits and the microbiological analysis of wheat and flour was less than thirty (cfu/g). The chemical composition of wheat, the highest moisture content was during the conditions stage, regarding the chemical composition for wheat flour, results were similar in average values of readings in all stages. Heavy metal concentration of packaging material to use in packing wheat flour was within the allowable limits, Aflatoxins contents of wheat and flours were not detected in all stages, pesticide residues in flour was within the allowable limits.

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Section: Chemical Composition Of Wheat Floursupporting

confidence: 91%

“…The lowest total carbohydrate content was 72.29% for wheat flour. Similar findings were also obtained by (Mepba et al, 2007;Dewettinck et al, 2008 andAl-Sahlany andAl-Musafer, 2020) reported that carbohydrate content for wheat flour were ranged from 69.9 to 84.0%.…”

Section: Chemical Composition Of Wheat Floursupporting

confidence: 89%

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

El-Rouby

2020

Annals of Agricultural Science, Moshtohor

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“…The high proteins content in this formula may be influenced by the higher proteins content of flour. Wheat flour has a proteins content of 12.80% [3] compared to MOSOF (5.03% wb).…”

Section: B Physical and Chemistry Properties Of Mosof Driedmentioning

confidence: 99%

“…Sorghum flour can be used as a substitute in making noodles, however, substitution cannot be 100%. This is caused by lower proteins content of sorghum (3.58%) [2], than wheat flour (12.80%) [3]. In addition, sorghum also does not contain gluten which has an important role in the formation of noodle texture.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF) (Sorghum bicolor)

Anggreini¹,

Sarofa²,

Rosida³

2018

Proceedings of the International Conference on Science and Technology (ICST 2018)

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Consumption of noodles in Indonesia is increasing and this has an impact on increasing imports of wheat flour. Sorghum is considered to have the potential to be used as a substitute for wheat flour, because it has a fairly good nutrient content. However, it has anti-nutritional properties which can reduce digestibility. To increase digestibility, sorghum flour is modified by fermentation using Lactobacillus plantarum (Modified Sorghum Flour / MOSOF). The use of MOSOF as a substitute for wheat flour cannot be 100%, this is because there is no gluten content. Research using MOSOF substitution in dried noodle products is still rarely done, so this study determined the best formula of MOSOF as a substitute for wheat flour in making dried noodles. The results showed that fermentation can increase protein, starch and moisture component of sorgum flour. Besides, the proportion of 50:50 (wheat flour: MOSOF) and egg 25% was chosen as the best treatment, because it can improve the physical and chemical quality of dried noodle products, including rehydration (%), elasticity (%), ash (% wb) and moisture (% wb) than 70:30 (wheat flour: MOSOF) (p<0.05).

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“…It was also shown that banana peel provided protection against coronary heart disease, cancer, cardiovascular disease, and autoimmune disease (Nijveldt et al, 2001). In addition, the viability of Saccharomyces cerevisiae would increase in dough by substituting the Iraqi flour with 10% of banana peel flour (Al-Sahlany & Al-Musafer, 2018).…”

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confidence: 99%

Extraction and characterization of phenolic compounds and dietary fibres from banana peel

Zhang

Wang

et al. 2019

Acta Alimentaria

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Phenolic extract from banana peel was extracted with 95% ethanol and characterized by LC-TOF-MS/MS. Epicatechin, rutin, 3,4-dihydroxybenzaldehyde, 3,4-dihydroxybenzoic acid, myricetin, ferulic acid, chlorogenic acid, and gallic acid were detected in the extract. Cholate test was performed for the initial examination of the hypolipidemic effect of the dietary fibres. The dietary fibres prepared by sequential treatment with sulphuric acid then sodium hydroxide (SST) and sodium hydroxide treatment (SHT) had high water-holding capacities (7.48 and 6.91 g g-1) and swelling capacities (4.8 and 4.3 ml g-1). The dietary fibres prepared by sequential treatment with trypsin then sulphuric acid (TST) and sulphuric acid treatment (SAT) had high oil-holding capacities (5.52 and 5.10 g g-1) and enhanced capacities for sodium cholate adsorption. Results indicated the potentials of banana peel as functional ingredient in food applications.

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Effect of substitution percentage of banana peels flour in chemical composition, rheological characteristics of wheat flour and the viability of yeast during dough time

Cited by 17 publications

References 26 publications

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Characteristics of Dried Noodles from Modified Sorghum Flour (MOSOF) (Sorghum bicolor)

Extraction and characterization of phenolic compounds and dietary fibres from banana peel

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