Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

Wang, Yingqiang; Zhang, Min; Mujumdar, Arun S.

doi:10.1016/j.lwt.2011.12.011

Cited by 112 publications

(64 citation statements)

References 25 publications

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“…These changes in colour can also be attributed to the higher amount of oxidized phenol compounds in TYF noodles. Similar results have been reported for crackers incorporated green banana flour [24] and yeast leavened banana-bread [38]. Color is a key quality trait [39] because of the visual impact at the point of sale.…”

Section: Results and Discussion Proximate Compositionssupporting

confidence: 82%

“…This might be due to higher oil absorption capacity of TYF than the WF in the control formulation. The results were in disagreement with Wang et al [24] whose fat content of noodles decreases as the substitution level of green banana flour increases. This result was however similar to Senthil et al [25] and lower than 13.37 -21.50%, reported by Gabriel and Faith [26] in similar studies.…”

Section: Weight Of Sediment Swelling Capacitycontrasting

confidence: 85%

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Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

Akinoso¹,

Kk²,

Oo³

2016

J Food Process Technol

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Trifoliate yam (Dioscorea dumetorum) is a high yielding but under exploited yam species. Potential of its flour in noodle production was investigated in this study. Trifoliate yam flour was produced and substituted for wheat flour at 20 -70% levels. Noodles were produced from the composite flour and evaluated for their proximate composition, functional properties, colour and cooking properties, using standard methods. Sensory attributes of the noodle were also determined using panelists. Data were analyzed using ANOVA at (p<0.05). The results showed that incorporation of trifoliate yam flour into wheat flour increased the moisture, crude fibre, ash and fat content of dried noodles. The moisture content ranges from 7.16 -12.93%, crude fiber (0.72 -1.30%), Ash (1.20 -2.88%), fat (18.26 -28.54%), protein (5.88 -7.79%) and carbohydrate (51.18 -62.77%). The water and oil absorption capacities of the noodles increased from 1.60 g to 2.03 g and 0.72 g to 1.21 g respectively, with increase in levels of trifoliate yam flour. Significant differences (p<0.05) exist between the colour of raw sheet noodles and the cooked noodles. The optimum cooking time and cooking loss were in the ranges (5.43 min to 7.06 min) and (9.31 -15.09%) respectively. Sensory evaluation showed that the acceptability of uncooked and cooked dried noodles were at the moderate level. The substitution of different levels of trifoliate yam flour did not give significant (p<0.05) influence on sensory attributes except for the taste and color of dried noodles. Trifoliate yam has a good utilization potential in noodle production and could be used as substitute to wheat in human nutrition and in the food industries since they compare favorably in their nutritional compositions.

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Section: Results and Discussion Proximate Compositionssupporting

confidence: 82%

Section: Weight Of Sediment Swelling Capacitycontrasting

confidence: 85%

Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

Akinoso¹,

Kk²,

Oo³

2016

J Food Process Technol

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“…In several studies, the physiological importance of RS in bananas has been investigated mainly with regard to glycemic index, cholesterol lowering capability and colonic effects. Moreover, major bioactive compounds, including polyphenols, ascorbic acid and carotenoids, demonstrate strong protective effects against degenerative diseases such as cancer and cardiovascular disease (Ovando-Martinez et al, 2009;Wang et al, 2012) Musa sapientum Linn., is a banana type popularly grown in all regions of Thailand. However, the chemical compositions and RS content in the green bananas differed from those in previous studies.…”

Section: Ajabsmentioning

confidence: 99%

Chemical Compositions and Resistant Starch Content in Starchy Foods

Moongngarm¹

2013

American Journal of Agricultural and Biological Sciences

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Resistant Starch (RS) is one of nature's most interesting bioactive compounds. There is a wide variety of starchy food plants in Thailand that are good sources of RS, but they have not been well studied. As such, this study was carried out to investigate the potential food source of RS. Twenty-two promising food plants were selected. The samples included (1) cereals comprised of five long grain rice of O. sativa L. and sweet corn, (2) six species of root and tuber crops, (3) green banana fruits (Musa sapientum L.) composed of ABB group, AAB group and AAA group at the first stage of ripening and (4) legume seeds included cowpea seeds (3 different cultivars), red bean, red kidney bean and mung bean. All food plants were determined for chemical compositions, resistant starch, non-resistant starch, total starch and amylose content. The study found that the starchy foods varied in their chemical compositions. The major composition of all foods was carbohydrate ranging between 58.19 (in black speck cow pea) and 87.21% (in cassava root), whilst the fat, ash and fiber were observed only in small quantities. The protein content was highest in legume seeds (20.78 to 27.22%). For the study on starch compositions, green bananas contained highest amount of resistant starch ranging between 35.14 and 45.87%, indicating that more than a half of total starch in banana RS content varying from 35.14 to 45.87%, whereas the RS content of legumes ranging from 2.33 to 10.63% and 1.16 to 4.85% in cereal grains. Most of the starchy food plants contained moderate to high level of amylose (11.45-34.85%), except the waxy rice (2.72%).

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“…Duman et al (2012) produced chips using surimi powder at different rates and found that overall acceptability in the surimi powder group was lower than the unused control group. Wang et al (2012) reported that adding green banana flour provided a reduction in the color, texture and crispiness of fish crackers in a study with C. idealla species.…”

Section: Discussionmentioning

confidence: 99%

“…Neiva et al (2011) produced fish cracker as a traditional product with an innovative approach using fish species of low value such as Menticirrhus americanus and Umbrina coroides. Nguyen et al (2013) produced crackers from shrimp and Wang et al (2012) produced it from Ctenopharyngodon idella and examined some of its features.…”

Section: Introductionmentioning

confidence: 99%

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

İzci

Bilgin

2015

Food Sci. Technol

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In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio 1.81 ± 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 ± 0.25).

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Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

Cited by 112 publications

References 25 publications

Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

Potentials of Trifoliate Yam (Dioscorea dumetorum) in Noodles Production

Chemical Compositions and Resistant Starch Content in Starchy Foods

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

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