Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

Segundo, Cristina Noemi; Román, Laura; Gómez, Manuel; Martínez, Mario M.

doi:10.1016/j.foodchem.2016.09.143

Cited by 80 publications

(86 citation statements)

References 32 publications

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“…In sponge cakes, the low density of their batters, indicating a greater number of bubbles with smaller size, could bring about a more stable (i.e, less coalescence) and faster expansion of the batter in the oven (see higher specific volume in Table 1) which can lead to moderating the mass and heat transfers in the cake diminishing the loss of phenolic compounds during baking. This observation was already seen by Segundo et al [14] when preparing sponge and layer cakes with green banana flour. Furthermore, the higher phenolic compounds can be associated with the presence of dietary fibre in the banana flour since dietary fibre can bind polyphenols retaining them during cake processing and contributing to the increase in the final cake.…”

Section: Dietary Fibre Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 75%

“…In general, a high consistency is related to a high capacity of batters to retain air, resulting in a high volume of the cakes. However, the increase of K should be achieved considering that a very high consistency could also diminish cake quality since it would impede the correct batter dosing and air expansion [14]. Differences between both types of cakes may be related to the greater air incorporation in form of small bubbles and to the lack of a superficial oil film able to stabilize these bubbles in sponge cakes [25].…”

Section: Batters Characteristicsmentioning

confidence: 99%

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Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Segundo

Román

Lobo

et al. 2017

Plant Foods Hum Nutr

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About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06g/100g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a threefold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

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Section: Dietary Fibre Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 75%

Section: Batters Characteristicsmentioning

confidence: 99%

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Segundo

Román

Lobo

et al. 2017

Plant Foods Hum Nutr

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“…Specific volumes were higher for sponge cakes than for layer cakes, and the values of cakes with PP were always lower than those of their respective controls without PP. These trends are coincident with previous reports where sponge and layer cakes are compared (Dhen et al ., ; Segundo et al ., ). In all cases, specific volumes diminished when the amount of PP increased.…”

Section: Resultsmentioning

confidence: 97%

“…Similar trends were reported by Segundo et al . () who formulated sponge and layer cakes with 15% and 30% of replacement of WF by green banana flour of different particles sizes.…”

Section: Resultsmentioning

confidence: 99%

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Parra

Belorio

Ribotta

et al. 2018

Int J of Food Sci Tech

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Pear pomace (PP) is a by-product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for sponge and layer cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For sponge cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.Effect of particle size of by-products on cake A. F. Rocha-Parra et al.

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“…Factors such as the increase in surface area, the different distributions of particle sizes or the release of bioactive compounds from cells might be responsible, at least in part, for the significant differences in the concentration of bioactive compounds and antioxidant activities between the various particle sizes. Nevertheless, little information in this respect is available in the scientific literature, although it would seem advisable to determine the best flour particle size for addition to different foods …”

Section: Introductionmentioning

confidence: 99%