The Effects of Treatments on Batu Banana Flour and Percentage of Wheat Substitution on The Resistant Starch, In Vitro Starch Digestibility Content and Palatability of Cookies Made with Banana (<i>Musa balbisiana</i> Colla) Flour

Ratnasari, Diah; Rustanti, Ninik; Arifan, Fahmi; Afifah, Diana Nur

doi:10.1088/1755-1315/116/1/012003

Cited by 5 publications

(6 citation statements)

References 7 publications

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“…These results were observed in wheat cookies substituted with 50% unripe banana flour, containing 8.37% RS (Agama-Acevedo et al, 2012). Ratnasari et al (2018) reported that wheat cookies with 75% unripe banana flour replacement showed increased RS of 14.60%. Moreover, Tiboonbun et al (2011) reported that rice noodles replaced with banana flour from 0% to 100% showed increased resistant starch from 7.49% to 13.15%.…”

Section: Resistant Starch Contentmentioning

confidence: 68%

The Effects of Unripe Banana Flour on Resistant Starch Content and Quality Characteristics of Gluten-Free Rice Cookies

Prasajak¹,

Detchewa²,

Sriwichai³

et al. 2021

JSSM

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Rice (Oryza sativa L.) is considered as a gluten-free food. However, using rice flour to prepare cookies has its limitations, such as poor texture and low sensory quality acceptance by consumers. This paper investigates the effects of substituting resistant starch (RS) content with banana flour on the quality of gluten-free rice cookies. Rice cookies were prepared by replacing wheat flour with unripe banana flour at 0% (control), 50%, 60%, 70%, 80% and 100%. The pasting properties of starch, physical properties of the cookies, texture profile, RS content and sensory evaluation were determined. The results indicated that as the degree of banana flour substitution increased, the peak, final and setback viscosities of blended flour also increased. Rice cookies containing unripe banana flour had lower diameters and spread ratio, but higher hardness than the control. RS content of gluten-free rice cookies ranged from 1.90% to 8.50% with the increase in banana flour content, while wheat cookies contained 2.85% of RS. For the sensory evaluation study, the gluten-free rice cookie with 70% unripe banana flour received the highest overall score and was comparable to wheat cookies. Partially replacing rice flour with unripe banana flour has the potential to produce gluten-free rice cookies with high RS content.

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Section: Resistant Starch Contentmentioning

confidence: 68%

The Effects of Unripe Banana Flour on Resistant Starch Content and Quality Characteristics of Gluten-Free Rice Cookies

Prasajak¹,

Detchewa²,

Sriwichai³

et al. 2021

JSSM

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“…In the test results, the lowest protein content was 9.173%. According to [46] the use of high temperatures in the roasting process causes the protein content in food to decrease. The higher the roasting temperature, protein denaturation will occur which results in changes in protein structure by different oven temperatures [47].…”

Section: Resultsmentioning

confidence: 99%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.

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“…5,6 Fermentasi pati resisten dapat meningkatkan konsentrasi dari asam lemak pendek / Short Chain Fatty Acid (SCFA) khususnya asam butirat yang merupakan energi bagi sel kolorektal dan mampu menghambat sel kanker karena dapat menghambat terjadinya poliferasi sel kanker kolorektal dan menginduksi apoptosis. 6,7 Zat gizi lainya yang mempunyai hubungan yang menguntungkan terhadap penurunan risiko kanker kolorektal adalah antioksidan. Antioksidan diperlukan untuk mencegah stres oksidatif.…”

Section: Pendahuluanunclassified

AKTIVITAS ANTIOKSIDAN, KADAR PATI RESISTEN, DAN ORGANOLEPTIK ES KRIM PISANG BATU (Musa Balbisiana Colla) SEBAGAI MAKANAN FUNGSIONAL UNTUK PENCEGAHAN PENYAKIT KANKER KOLOREKTAL

2019

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Latar Belakang: Kanker kolorektal dapat disebabkan karena berlebihnya produksi radikal bebas atau kurangnya antioksidan dalam tubuh. Kandungan pati resisten dan aktivitas antioksidan pada pisang batu dapat memberikan pencegahan penyakit kanker kolorektal.Tujuan: Penelitian ini bertujuan untuk menganalisis kandungan aktivitas antioksidan, kadar pati resisten dan organoleptik es krim pisang batu sebagai makanan fungsional untuk pencegahan penyakit kanker kolorektal. Metode: Penelitian eksperimental acak lengkap dua faktor meliputi kadar tepung pisang batu, yaitu 12% dan 17% serta variasi cara penambahan, yaitu pada saat pemasakan dan pendinginan. Analisis aktivitas antioksidan menggunakan metode DPPH dan kadar pati resisten menggunakan metode Kim et al. Analisis statistik aktivitas antioksidan dan kadar pati resisten menggunakan uji one way Anova, Kruskall-Wallis dan tukey. Analisis organoleptik menggunakan uji Kruskall-Wallis dan mann withney. Hasil:. Aktivitas antioksidan tertinggi didapatkan pada es krim dengan penambahan tepung pisang batu 17% dan yang ditambahkan ketika pendinginan. Kadar pati resisten tidak menunjukkan beda secara statistik, walaupun didapatkan kadar pati resisten lebih tinggi yang ditambahkan ketika pemasakan. Terdapat perbedaan signifikan pada uji organoleptik aroma dan rasa dengan yang paling disukai es krim dengan kadar 12% untuk aroma dan es krim dengan cara penambahan saat pendinginan untuk rasa.Simpulan: Terjadi peningkatan aktivitas antioksidan seiring banyaknya tepung pisang batu yang digunakan dan ditambahkan ketika proses pendinginan. Produk terbaik yang direkomendasikan adalah es krim yang diberikan tepung pisang batu dengan kadar 17% dan ditambahkan saat pendinginan.

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The Effects of Treatments on Batu Banana Flour and Percentage of Wheat Substitution on The Resistant Starch, In Vitro Starch Digestibility Content and Palatability of Cookies Made with Banana (Musa balbisiana Colla) Flour

Cited by 5 publications

References 7 publications

The Effects of Unripe Banana Flour on Resistant Starch Content and Quality Characteristics of Gluten-Free Rice Cookies

The Effects of Unripe Banana Flour on Resistant Starch Content and Quality Characteristics of Gluten-Free Rice Cookies

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

AKTIVITAS ANTIOKSIDAN, KADAR PATI RESISTEN, DAN ORGANOLEPTIK ES KRIM PISANG BATU (Musa Balbisiana Colla) SEBAGAI MAKANAN FUNGSIONAL UNTUK PENCEGAHAN PENYAKIT KANKER KOLOREKTAL

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