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Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour.
Molecules. 2021 Apr 03; 26(7)M

Abstract

This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. High carbohydrate (89%), total dietary fiber (7%), ash (2%), potassium content and radical scavenging activity were found in UBF bread, while protein (15%) and fat contents (0.9%) were higher in WF bread (p < 0.05). Starch granules of different sizes and shapes (round, long and oblong) were observed in the starch from UBF bread. Solubility, swelling power, and the water absorption capacity of WF bread were greater than UBF bread (p < 0.05). The gelatinization enthalpy (ΔH) was 0.69 and 5.00 J/g for WF and UBF, respectively. The rapid viscoanalyzer (RVA) pasting profile showed that UBF bread had a higher pasting temperature, peak viscosity, breakdown, and final viscosity than WF bread (p < 0.05). Increasing the level of UBF caused an increase in bread hardness and a decrease in loaf volume (p < 0.05). We show that UBF can be considered a value-added product with health-promoting properties. The utilization of UBF as a functional food ingredient will benefit the consumer.

Authors+Show Affiliations

Program in Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.Program in Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.Program in Food Science and Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand. Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, Chiang Rai 57100, Thailand.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33916867

Citation

Thakaeng, Pakathip, et al. "Physicochemical Properties of Bread Partially Substituted With Unripe Green Banana (Cavendish Spp.) Flour." Molecules (Basel, Switzerland), vol. 26, no. 7, 2021.
Thakaeng P, Boonloom T, Rawdkuen S. Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour. Molecules. 2021;26(7).
Thakaeng, P., Boonloom, T., & Rawdkuen, S. (2021). Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour. Molecules (Basel, Switzerland), 26(7). https://doi.org/10.3390/molecules26072070
Thakaeng P, Boonloom T, Rawdkuen S. Physicochemical Properties of Bread Partially Substituted With Unripe Green Banana (Cavendish Spp.) Flour. Molecules. 2021 Apr 3;26(7) PubMed PMID: 33916867.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour. AU - Thakaeng,Pakathip, AU - Boonloom,Thitirat, AU - Rawdkuen,Saroat, Y1 - 2021/04/03/ PY - 2021/03/22/received PY - 2021/03/31/revised PY - 2021/03/31/accepted PY - 2021/4/30/entrez PY - 2021/5/1/pubmed PY - 2021/5/13/medline KW - Cavendish spp. KW - bread KW - functional properties KW - gluten-free KW - unripe green banana KW - wheat flour substitution JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 7 N2 - This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. High carbohydrate (89%), total dietary fiber (7%), ash (2%), potassium content and radical scavenging activity were found in UBF bread, while protein (15%) and fat contents (0.9%) were higher in WF bread (p < 0.05). Starch granules of different sizes and shapes (round, long and oblong) were observed in the starch from UBF bread. Solubility, swelling power, and the water absorption capacity of WF bread were greater than UBF bread (p < 0.05). The gelatinization enthalpy (ΔH) was 0.69 and 5.00 J/g for WF and UBF, respectively. The rapid viscoanalyzer (RVA) pasting profile showed that UBF bread had a higher pasting temperature, peak viscosity, breakdown, and final viscosity than WF bread (p < 0.05). Increasing the level of UBF caused an increase in bread hardness and a decrease in loaf volume (p < 0.05). We show that UBF can be considered a value-added product with health-promoting properties. The utilization of UBF as a functional food ingredient will benefit the consumer. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/33916867/Physicochemical_Properties_of_Bread_Partially_Substituted_with_Unripe_Green_Banana__Cavendish_spp___Flour_ L2 - https://www.mdpi.com/resolver?pii=molecules26072070 DB - PRIME DP - Unbound Medicine ER -
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