Tags

Type your tag names separated by a space and hit enter

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.
Food Chem. 2017 Mar 15; 219:240-248.FC

Abstract

This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours.

Authors+Show Affiliations

Facultad de Ingeniería, CIT Jujuy, Universidad Nacional de Jujuy, CONICET, Italo Palanca, 4600 Jujuy, Argentina; Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: mart1269@purdue.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27765223

Citation

Segundo, Cristina, et al. "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." Food Chemistry, vol. 219, 2017, pp. 240-248.
Segundo C, Román L, Gómez M, et al. 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. Food Chem. 2017;219:240-248.
Segundo, C., Román, L., Gómez, M., & Martínez, M. M. (2017). 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. Food Chemistry, 219, 240-248. https://doi.org/10.1016/j.foodchem.2016.09.143
Segundo C, et al. 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. Food Chem. 2017 Mar 15;219:240-248. PubMed PMID: 27765223.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 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. AU - Segundo,Cristina, AU - Román,Laura, AU - Gómez,Manuel, AU - Martínez,Mario M, Y1 - 2016/09/22/ PY - 2016/07/04/received PY - 2016/09/21/revised PY - 2016/09/22/accepted PY - 2016/10/22/pubmed PY - 2016/12/31/medline PY - 2016/10/22/entrez KW - Antioxidant capacity KW - Cake KW - Dietary fiber KW - Particle size KW - Resistant starch KW - Unripe banana SP - 240 EP - 248 JF - Food chemistry JO - Food Chem VL - 219 N2 - This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27765223/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_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31538-2 DB - PRIME DP - Unbound Medicine ER -
Try the Free App:
Prime PubMed app for iOS iPhone iPad
Prime PubMed app for Android
Prime PubMed is provided
free to individuals by:
Unbound Medicine.