Impact of drying methods on banana flour in the gluten-free bread quality

Guadalupe-Moyano, Verónica; Palacios, Arturo Bernal; Rosell, Cristina M.; Cornejo, Fabiola

doi:10.1016/j.lwt.2022.113904

Cited by 9 publications

(4 citation statements)

References 28 publications

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“…However, as the concentration of APP in the formulations gradually increased, there was an increase in specific volume, with formulation B5 (25% APP) standing out with the highest value (4.21 cm 3 /g) among the APP‐added formulations ( p < 0.05). This implies that the dough had greater expansion during baking (Guadalupe‐Moyano et al., 2022). Certainly, the behavior observed, such as the reduction in bread volume due to the addition of low concentrations of APP, may be associated with several factors.…”

Section: Resultsmentioning

confidence: 99%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

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Section: Resultsmentioning

confidence: 99%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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“…The composition of metabolites in plant extracts is generally influenced by post-harvest preservation methods such as drying (Yilmaz and Alibas, 2021;Guadalupe-Moyano et al, 2022). During post-harvest, drying plays a crucial role in preserving the herb quality by reducing the water content, and preventing enzymatic damage due to microbial growth (Benjamin et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and metabolite changes in Centella asiatica with different drying methods using FTIR- and quantitative HPLC-based metabolomics

Nomi,

Handayani,

Khuluk

et al. 2024

IFRJ

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Centella asiatica, known as Indian or Asiatic pennywort, is consumed raw as salad or used as a brain tonic, treatment of Alzheimer’s disease, and memory improvement. Differences in the drying method will lead to different levels of phytochemical profile and biological activity. Therefore, the present work aimed to investigate the Fourier transforms infrared (FTIR) spectra fingerprint profiles, HPLC analysis of four bioactive compounds, and antioxidant activity of C. asiatica samples exposed to various drying methods, including air-, oven-, and sun-drying. Results showed that all samples had identical FTIR spectra patterns, but there were differences in the absorbance intensities at 1692 and 1634 cm-1, showing the effect of drying methods on the content of extracts’ bioactive compounds. These differences were analysed by chemometrics namely principal components analysis (PCA), and groupings were shown for the three samples. Based on the IC50 values, oven-drying (OD) had the highest antioxidant activity, followed by sun-drying (SD) and air-drying (AD), with IC50 values of 52.25, 94.18, and 99.29 μg/mL, respectively. HPLC analysis showed that OD had a higher percentage for madecassoside and asiaticoside with values of 0.86 and 0.96%, respectively, compared to SD and AD. Meanwhile, AD had the highest content of madecassic and asiatic acids, with values of 0.50 and 0.48%. The absorbance and antioxidant activity data for the three C. asiatica extracts were analysed for the correlation using an orthogonal partial least square. Results showed that at 1006 - 989 cm-1, it positively correlated with antioxidant activity, and could be identified as the C–O functional group of alcohol and phenol.

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“…This forces producers and exporters to seek processing alternatives to reduce and avoid discarding this fruit. Consequently, the production of alternative and commercially viable products, such as banana flour, has been proposed to improve and guarantee the economic sustainability of producers, while providing a continuous supply of new ingredients for the food industry (Ahmed et al, 2020;Guadalupe-Moyano et al, 2022). Green banana flour (GBF) is an alternative to produce functional foods and it has been shown to help reduce the glycemic index, diabetes and prevent colon cancer and cardiovascular diseases (Padhi and Dwivedi, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Because GBF has many health benefits, it has been used as an ideal complement in products such as pasta, bread, spaghetti, cookies, noodles, baby food, and dairy products (Patiño-Rodríguez et al, 2018;Kumar et al, 2019;Felix e Silva et al, 2020;Guadalupe-Moyano et al, 2022). However, the functional properties of GBF are influenced by the variety of the fruit, its stage of maturation and the drying method (Guadalupe-Moyano et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

Espinoza-Espinoza,

Juárez-Ojeda,

Ruiz-Flores

et al. 2023

Front. Sustain. Food Syst.

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The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF). The influence of the drying temperature and thickness of the banana pulp slice were significant (p < 0.05) on the TPC and % inhibition of the DPPH radical. As the temperature increased from 60 to 80°C and the thickness decreased from 4 to 2 mm, the TPC values (225.69 ± 5.13 GAE/100 g DW) and % inhibition of the DPPH radical (91.08 ± 2.28%) were higher, respectively. Physicochemical properties such as: soluble solids, titratable acidity, pH and ashes were not influenced by DT and BST; and the humidity values were < 10%. These findings indicate that drying with hot air from 60 to 80°C and thicknesses <4 mm favor a greater conservation of the antioxidant capacity in banana flour.

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Impact of drying methods on banana flour in the gluten-free bread quality

Cited by 9 publications

References 28 publications

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Antioxidant activity and metabolite changes in Centella asiatica with different drying methods using FTIR- and quantitative HPLC-based metabolomics

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

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