Production of fiber‐rich powder by the acid treatment of unripe banana flour

Aguirre‐Cruz, Andrés; Álvarez-Castillo, A.; Yee‐Madeira, H.; Bello‐Pérez, Luis A.

doi:10.1002/app.28095

Cited by 18 publications

(14 citation statements)

References 18 publications

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“…The control sample and the spaghetti added with 15% of banana flour increased their diameter up to 50% with respect to its raw counterpart (raw control spaghetti 1.98 mm and cooked control spaghetti 3.23 mm), and in those with the highest banana flour level (30% and 45%) the diameter of the cooked sample was lower than 50% compared with its raw counterpart. The substitution of semolina by banana flour produced thinner spaghetti due to insoluble material present in the unripe banana flour (Juárez‐García and others 2006; Aguirre‐Cruz and others 2008; Rodríguez‐Ambríz and others 2008). …”

Section: Resultsmentioning

confidence: 99%

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

Agama‐Acevedo¹,

Islas-Hernández²,

Osorio-Dı́az³

et al. 2009

Journal of Food Science

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Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.

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Section: Resultsmentioning

confidence: 99%

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

Agama‐Acevedo¹,

Islas-Hernández²,

Osorio-Dı́az³

et al. 2009

Journal of Food Science

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“…However, no statistical difference (P < 0.05) in the protein content was found between the control sample and the spaghetti with 15% of UBWF. This pattern is related to the effect of dilution because the pulp of unripe banana flour (UBF) [15] as well as that prepared with the whole fruit [16] has a low protein content. Composite spaghettis with UBWF presented a lower protein content than spaghettis with UBF [15] because in the former a higher amount of non-starch polysaccharides is present as a result of the peel.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…The peel represents around 25% -30% of the weight (wet basis) of the banana fruit and when UBF is produced, a large amount of peel is discarded, representing in some cases a significant environmental problem. On the other hand, whole banana fruit has been used to produce a fiber-enriched ingredient after acid treatment [16]. Whole banana fruit can be ground into flour (WBWF), which can potentially be used as an ingredient that has a high level of dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

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

FNS

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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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“…The x-ray diffraction pattern of starch present in freeze dried tortillas was obtained using the methodology of Aguirre-Cruz et al [9].…”

Section: X-ray Diffractionmentioning

confidence: 99%

Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

Hernández‐Uribe¹,

Ramos-López²,

Yee‐Madeira³

et al. 2010

Plant Foods Hum Nutr

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Fresh and stored maize (white and blue) tortillas were evaluated for physicochemical, rheological and structural characteristics assessed by calorimetry, x-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, dynamic viscoelastic tests, and high-performance size-exclusion chromatography. Two endotherms were found in studies of fresh and stored tortillas. The low temperature endotherm (50-56 degrees C) was due to reorganized (retrograded) amylopectin, while the high temperature endotherm (105-123 degrees C) was attributed to retrograded amylose. The enthalpy value for the lower temperature transition was minor than that of the high temperature transition. Fresh tortillas showed an amorphous starch arrangement by x-ray diffraction study. Stored samples showed the presence of peaks at 2theta = 17 masculine and 23 masculine, indicating re-crystallization of starch components. FTIR results confirmed the development of higher levels of starch crystals during storage. Differences in the viscoelastic parameters were also observed between fresh and stored samples. At the longest storage times, white tortillas were more rigid than blue tortillas. Molar mass values for starch increased for both white and blue tortillas as storage time progressed, though relatively higher values were obtained for white tortillas. More starch reorganization occurred in white tortillas, in accordance to calorimetric, x-ray diffraction, FTIR and rheological results. These results corroborate that changes occurring in tortillas during storage are related to reorganization of starch components, and the maize variety more than the color plays an important role.

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Production of fiber‐rich powder by the acid treatment of unripe banana flour

Cited by 18 publications

References 18 publications

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

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

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

Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

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