Development of Tuile from Banana Flour
Abstract
The purpose of this study was to investigate the process for drying temperature of a banana flour and the effect of banana flour on the physical, chemical, sensory characteristics and the consumer acceptance of tuile product. The banana flour was used at 0, 25, 50, 75 and 100% for substitution of wheat flour. The yield of banana flour, moisture content and water activity were 21.39, 12.51-14.39, 0.35-0.41%, respectively. For physical properties, increasing banana flour increased hardness, fracturability and produced darker color and porosity of tuile product. Also, increased brownness, spotless, banana odor, astringency, crispiness, hardness, crumbliness, throat packing and tooth packing of tuile product significantly (p£0.05). For nutritional value, adding banana flour provided more resistant starch and dietary fiber by 10 and 5 times of control product, respectively. For consumer acceptance, tuile product which was used banana flour at 50% received the highest appearances, crispiness, color, odor, flavor, texture and overall acceptance score. Keywords : banana flour, wheat flour, tuile, resistant starchReferences
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ingredients. Journal of Food Science and Technology, 52(8), 5129-5137.
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characteristics of starches from different banana cultivars. Journal of Food Science and Technology,
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regulation of wheat amylose and amylopectin from proteomic and phosphoproteomic characterization of
granule-binding proteins. Scientific Reports, 6, 1-15.
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of wheat flour. Journal of Food Science, 53, 304-305.
Da, M.R.V., Lajolo, F.M., Ciacco, C., & Cordenunsi, B.R. (2000). Composition and functional properties of banana
flour from different varieties. Starch-Starke, 52, 63-68.
Daniela, S. (2016). Researches regarding the influence of coconut flour addition on the nutritional value of gluten-
free cookies. Journal of Agroalimentary Processes and Technologies, 22, 292-300.
Dat, L.Q., & Phuong, V.T.H. (2017). Functional properties and influences of coconut flour on texture of dough and
cookies. Vietnam Journal of Science and Technology, 55, 100-107.
Dikeman, C.L., & Fahey, G.C. (2006). Viscosity as related to dietary fibre: a review. Critical Reviews in Food
Science and Nutrition, 46, 649-663.
Eisa, H.A. (2006). The Effect of using gluten free flours on the palatability, texture and water activity of white
chocolate chip macademia nut cookies. Food and Nutrition, 453.
Englyst, H.N., & Cummings, J.H. (1986). Digestion of the carbohydrates of banana (Musa paradisiaca sapientum)
in the human small intestine. The American Journal of Clinical Nutrition, 44(1), 42-50.
Fleming, S.E., & Sosulski, F.W. (1977). Breadmaking characteristics of four concentrated plant proteins. Cereal
Chemistry, 54, 1124.
Gaines, C.S. (1990). Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie
dough consistency, cookie size and hardness. Cereal Chemistry, 67, 73-77.
Garcia, A., & Pacheco, E. (2007). Evaluation of sweet wafer cookies based on arracacha flour (Arracacia
xanthorrisa B.). Journal of Faculty Development, 60(2), 4195-4212.
Gull, A., Prasad, K., & Kumar, P. (2015). Physico-chemical, functional and antioxidant properties of millet flours.
Journal of Agricultural Engineering and Food Technology, 2(1), 73-75.
Ho, L.H., Noor, A.A.A., & Azahari, B. (2013). Physicochemical characteristics and sensory evaluation of wheat
bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. Food Chemistry, 139, 532-539.
Hoseney, R.C., & Rogers, D.E. (1994). Mechanism of sugar functionality in cookies. In H. Faridi. (Ed.),
The Science of Cookies and Cracker Production. (pp.203-226). New York.
Islam, M.S., Haque, M.A., & Islam, M.N. (2012). Effects of drying parameters on dehydration of green banana
(Musa sepientum) and its use in potato (Solanum tuberosum) chips formation. A Scientific Journal of
Krishi Foundation, 10(1), 87-97.
Jeffers, H.C., Rubenthaler, G.L., Finney, P.L., Anderson, P.D., & Bruinsmas, B.L. (1978). Pea: A highly functional
fortifier in wheat flour blends. Bakers Journal digital edition, 52(6), 36.
Juarez, G.E., Aqama, A.E., Sayago, A.S.G., Rodriquez, A.S.L., & Bello, P.L.A. (2006). Composition, digestibility
and application in breadmaking of banana flour. Plant Foods for Human Nutrition, 61(3), 131-137.
Khoozani, A.A., Bekhit, A.E.D.A., & Birch, J. (2019). Effects of different drying conditions on the starch content,
thermal properties and some of the physicochemical parameters of whole green banana flour.
International Journal of Biological Macromolecules, 130, 938-946.
Kulthe, A.A., Thorat, S.S., & Lande, S.B. (2017). Evaluation of physical and textural properties of cookies prepared
from Pearl Millet Flour. International Journal of Current Microbiology and Applied Science, 6(4), 692-701.
Labuschagne, M.T., Coetzee, M.C.B., & VanDeventer, C.S. (1996). Biscuit-making quality prediction using
heritability estimation and correlations. Journal of the Science of Food and Agriculture, 70, 25-28.
Leszczynski, W. (2004). Resistance starch- classification, structure, production. Polish Journal of Food and
Nutrition Sciences, 13(1), 37-50.
Loong, C.Y.L., & Wong, C.Y.H. (2018). Chinese steamed bread fortified with green banana flour. Food Research,
2(4), 320-330.
Loza, A., Quispe, M., Villanueva, J., & Pelaez, P.P. (2017). Development of functional cookies with wheat flour,
banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability. Scientia
Agropecuaria., 8(4), 315-325.
Martinez, M.O., Ayerdi, S.S., Acevado, E.A., Gorii, I., Luis, A., & Perez, B. (2009). Unripe banana flour as an
ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry, 113(1), 121-126.
McCleary, B.V., & Monaghan, D.A. (2002). Measurement of resistant starch. Journal of AOAC International, 85(3),
665-675.
McCleary, B.V. (2014). Modification to AOAC official methods 2009.01 and 2011.25 to allow for minor
overestimation of low molecular weight soluble dietary fiber in samples containing starch. Journal of AOAC International, 97(3), 896-901.
Mclaughlin, C.P., & Magee, T.R. (1998). The determination of sorption isotherm and the isosteric heats of sorption
of potatoes. Journal of Food Engineering, 35, 267-280.
Menezes, E.W., Tadini, C.C., Tribess, T.B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M.C.T., Bertolini, A.C.,
Cordenunsi, B.R., & Lajolo, F.M. (2011). Chemical composition and nutritional value of unripe banana
flour (Musa acuminate, var Nanicao). Plants Foods for Human Nutrition, 66(3), 231-237.
Norhidayah, M., Noorlaila, A., & Nur, F.I.A. (2014). Textural and sensorial properties of cookies prepared by partial
substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata
var. Emas) flour. International Food Research Journal, 21(6), 2133-2139.
Omogie, A.H.N., & Oyewole, S.R. (2011). Physicochemical properties and food utilization possibilities of Cardaba
banana flour and starch. Annals of Science and Biotechnology, 2(1), 94-103.
Peters, J.C. (2003). Dietary fat and body weight control. Lipids, 38(2), 123-127.
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2020-05-01
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