Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study

Agama‐Acevedo, Edith; Islas-Hernández, José Juan; Osorio-Dı́az, Perla; Rendón‐Villalobos, Rodolfo; Utrilla-Coello, Rubí G.; Angulo, Ofelia; Bello‐Pérez, Luis A.

doi:10.1111/j.1750-3841.2009.01215.x

Cited by 56 publications

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References 25 publications

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“…This pattern is related to the higher cooking loss values of the gluten-free spaghetti than the control spaghetti because the same cooking time (8 min) was used for all the samples. Agama-Acevedo et al (2009) reported similar results in spaghetti added with UPF. Los valores son la media ± error estándar.…”

Section: Texture Attributes Of Cooked Spaghettisupporting

confidence: 73%

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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Section: Texture Attributes Of Cooked Spaghettisupporting

confidence: 73%

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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“…In general, the elasticity and chewiness did not change with the addition of UBWF, although an appreciable increase in the chewiness was observed with the addition of UBWF to the blend. The addition of UBF presented similar texture values for hardness, adhesiveness, and chewiness [31], but higher values of elasticity were obtained for the types of spaghetti with UBWF. The presence of non-starch polysaccharides in the peel could be responsible for these results.…”

Section: Cooking Testsmentioning

confidence: 82%

Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Osorio-Dı́az¹,

Islas-Hernández²,

Agama‐Acevedo³

et al. 2014

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Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.

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“…Cauvain (1998) estudou o endurecimento de produtos panificados congelados e sugeriu que algumas alte rações na textura desses produtos, tais como o aumento da dureza em pães devido à perda de água para a atmosfera e também devido à perda de água no processo de retrogradação do amido, estão atreladas à umidade. Agama-Acevedo et al (2009), pesquisando as propriedades físicas e a textura de macarrão (espaguete), enriquecido com farinha de banana verde, afirmam que a elasticidade e a mastigabilidade se alteraram com a adição de farinha de banana na massa. Esse aumento significativo também foi observado no presente estudo (Tabela 6).…”

Section: Resultsunclassified

Avaliação Da Qualidade De Pão Com Adição De Farinha E Purê Da Banana Verde

et al. 2015

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RESUMO -Banana, Musa sp,. é uma das frutas mais consumidas em todo o mundo, e o Brasil é um dos maiores produtores mundiais. A farinha de banana verde apresenta os maiores teores de amido resistente, quando comparada à banana madura. Estas características tornam a farinha de banana verde (FBV) e purê de banana verde (PBV) excelentes matérias-primas, capazes de aumentar o conteúdo de fibra alimentar (FA) nos alimentos adicionados, aumentando o apelo funcional. No presente estudo, pães foram preparados com diferentes percentuais de farinha e purê de banana verde (10%, 20% e 30%), em substituição à farinha de trigo e avaliada a qualidade do pão em função da altura, volume, rendimento, tempo de fermentação, a percentagem de umidade, cor da crosta/miolo e reologia do produto final. Não houve diferença estatisticamente significativaentre o rendimento e o teor de umidade das formulações. Pães que foram preparados com FBV e PBV resultaram em produtos mais escuros em relação ao padrão, e a luminosidade (L*) diminuiu com o aumento do nível de substituição. Pães com 10% de FBV e até 20% de PBV não diferiram estatisticamente do padrão em relação à dureza. Estes resultados sugerem a viabilidade da aplicação dessas matérias-primas (FBV e PBV) em pães, o que, em função das caracteristicas já demonstradas em pesquisas, poderá elevar o valor nutricional desse tradicional alimento. Termos para Indexação:Musa sp, amido resistente , reologia , textura. QUALITY ASSESSMENT OF BREAD WITH ADDITION OF UNRIPE BANANA FLOUR AND UNRIPE BANANA PUREEABSTRACT -Banana (Musa sp.) is one of the most consumed fruit worldwide and Brazil is a major producer. The green banana flour has the highest levels of resistant starch, compared to the ripe banana. These characteristics make the unripe banana flour (UBF) and unripe banana puree (UBP) excellent raw materials, able to increase the dietary fiber (DF) content in added foods, increasing functional appeal. In the present study breads were prepared with 0, 10, 20 and 30 % of wheat flour substitution UBF and UBP and evaluated the quality of the bread according to the height, volume, yield, fermentation time, the percentage of moisture, crust/kernel color and rheology of the final product. There was no statistically significant difference (p < 0.05) between yield and moisture content of the formulations. Breads that were cooked with FBV and PBV resulted in darker products compared to standard, and lightness (L*) decreased with increasing replacement level. Breads with 10% UBF and until 20% UBP did not differ from standard in relation to the hardness. These results suggest the feasibility of implementing these raw materials (UBF and UBP) in bread which, depending on the characteristics have been demonstrated in researches may increase the nutritional value of traditional food.

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Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study

Cited by 56 publications

References 25 publications

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

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

Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Avaliação Da Qualidade De Pão Com Adição De Farinha E Purê Da Banana Verde

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