Effect of unripe banana flour and wheat gluten on physicochemical characteristics and sensory properties of white salted noodles

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Jiaxu Liu ◽  
Maninder Meenu ◽  
Baojun Xu
Keyword(s):  
Wheat Gluten ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Banana Flour ◽  
Unripe Banana Flour

scholarly journals Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

2016 ◽  
Vol 46 (4) ◽  
pp. 604-609 ◽  
Author(s):  
Irma Aranda-Gonzalez ◽  
Maribel Perera-Pacheco ◽  
Enrique Barbosa-Martín ◽  
David Betancur-Ancona
Keyword(s):  
Food Industry ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Original Product ◽  
Processed Products ◽  
Diabetes And Obesity ◽  
Different Levels

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

Thermoplastic biodegradable material elaborated from unripe banana flour reinforced with metallocene catalyzed polyethylene

2014 ◽  
Vol 55 (4) ◽  
pp. 866-876 ◽  
Author(s):  
E. San Martín Martínez ◽  
M. A. Aguilar Méndez ◽  
A. Sánchez Solís ◽  
H. Vieyra
Keyword(s):  
Biodegradable Material ◽  
Banana Flour ◽  
Unripe Banana Flour

scholarly journals The Effects of Unripe Saba Banana Composite Flour on Acceptance and Physicochemical Characteristics of Biscuits

2021 ◽  
Vol 18 (1) ◽  
pp. 55
Author(s):  
Mariely Ayu Shareenie ◽  
Afham Aisyah Matkhir ◽  
Jahurul Haque Akanda ◽  
Hasmadi Mamat ◽  
Mansoor Abdul Hamid
Keyword(s):  
Resistant Starch ◽  
Physicochemical Characteristics ◽  
Physicochemical Analysis ◽  
Composite Flour ◽  
Good Source ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Comparison Results ◽  
Banana Flour ◽  
Significant Increment

Biscuits are a popular staple food due to its variety of taste, crispiness and digestibility. Conventional biscuits are rich in carbohydrates, fats and calories but low in dietary fibre (DF), minerals and vitamins. Unripe banana contains high resistant starch (RS) which is beneficial for colon health and helps reduce the risk of cardiovascular diseases and diabetes. This study was conducted to determine the feasibility of substituting wheat flour (WF) with unripe Saba banana flour (USBF) to produce biscuits with sensory acceptance and characterising its physicochemical properties. A total of nine (9) formulations were developed by incorporating WF with USBF (10-90%). These formulations were tested for sensory acceptance with the best formulation then proceeded for physicochemical analysis. Sample F5 (50% USBF and 50% WF) was chosen as the best formulation and compared with the control biscuit (100% WF) for physicochemical characteristics. The comparison results showed that F5 biscuit had significant increment (p<0.05) in ash (5.72%), RS (6.17%) and DF (6.26%) as well as significant reduction (p<0.05) in moisture (2.78%) and protein (5.41%). In terms of texture, the hardness (883.33 g) of F5 biscuit was significantly reduced (p<0.05). F5 Biscuits showed significant increase (p<0.05) in RS and exhibited a good source of DF without diminishing its sensory acceptability.

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

2009 ◽  
Vol 74 (6) ◽  
pp. S263-S267 ◽  
Author(s):  
Edith Agama-Acevedo ◽  
José J. Islas-Hernandez ◽  
Perla Osorio-Díaz ◽  
Rodolfo Rendón-Villalobos ◽  
Rubí G. Utrilla-Coello ◽  
...  
Keyword(s):  
Banana Flour ◽  
Unripe Banana Flour ◽  
Preference Study

Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa

2017 ◽  
Vol 11 (3) ◽  
pp. 1056-1064 ◽  
Author(s):  
Joelle Ilunga Kongolo ◽  
Laura Suzanne Da Silva ◽  
Obiro Cuthbert Wokadala ◽  
Belinda Du Plessis ◽  
Johan Husselman ◽  
...  
Keyword(s):  
South Africa ◽  
Resistant Starch ◽  
Colour Properties ◽  
Gel Texture ◽  
Banana Flour ◽  
Unripe Banana Flour

Biodegradation process of a blend of thermoplastic unripe banana flour-polyethylene under composting: Identification of the biodegrading agent

2015 ◽  
Vol 132 (29) ◽  
pp. n/a-n/a ◽  
Author(s):  
Horacio Vieyra ◽  
Eduardo San Martín-Martínez ◽  
Esmeralda Juárez ◽  
Ulises Figueroa-López ◽  
Miguel A. Aguilar-Méndez
Keyword(s):  
Biodegradation Process ◽  
Banana Flour ◽  
Unripe Banana Flour
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