The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

Abstract

The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

“…Interestingly, LS-HT extruded flour had greater solubility compared with LS-LT extruded flour, which indicated that lower temperature and low SME interacted to decrease solubility. This could be related to the fact that the melt temperature of LS-LT extruded flour was 83 • C and below the conclusion temperature of starch gelatinization for breadfruit (88 • C) as reported by Huang et al [4]. Thus, some of the starch components may still have been trapped inside the remnant swollen granules, and not solubilized within the medium.…”

“…Water and oil holding capacity were measured using similar methodology that was previously reported by Huang et al [4]. The flour samples (1 g for both native and extruded flour samples) were added to 15 mL of distilled water or 15 mL of refined corn oil for the determination of water holding capacity and oil holding capacity, respectively.…”

“…Breadfruit flour has shown promise as an alternative flour source with enhanced water retention ability when compared with other more common flour sources (i.e., wheat flour) [4]. Breadfruit flour is a gluten-free flour that has high content of starch [4] and fiber [5], as well as a variety of vitamins and minerals, like vitamin C and potassium [6]. Based on these properties, breadfruit flour has been applied as an ingredient in a variety of processed food products, including pasta [7], instant baby food [8], bread [9,10], cake [11], cookies [12], and meat [13,14].…”

“…However, it was reported that inclusion of breadfruit flour in these products should be limited in order to maintain desirable quality characteristics (i.e., high cooking yield, acceptable textural and sensory quality). Some of these shortcomings in product quality stemmed from the high starch gelatinization temperature (peak temperature of approximately 77 • C; Huang et al [4]) of native breadfruit flour [15][16][17], making its starch incapable of completely swelling. This is likely caused by the entrapment of starch within the fruit tissue matrix when breadfruit flour is added to hydrothermally treated food products that are processed below the starch gelatinization temperature [4].…”

Breadfruit flour is a healthy option for modern foods and food security

“…A total of 32 mixed sex (half male and half female) mice were randomly assigned into two groups. Each group had an equal number of female (8) and male (8) mice. Mice were housed in individually and positively ventilated polycarbonate cages with HEPA filtered air at a density of 4 mice per cage.…”