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 c...

Autores
Segundo, Cristina Noemi; Román, Laura; Gómez, Manuel; Martínez, Mario M.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Segundo, Cristina Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Universidad de Valladolid; España
Fil: Román, Laura. Universidad de Valladolid; España
Fil: Gómez, Manuel. Universidad de Valladolid; España
Fil: Martínez, Mario M.. Universidad de Valladolid; España. Purdue University; Estados Unidos
Materia
Unripe Banana
Dietary Fiber
Cake
Particle Size
Antioxidant Capacity
Resistant Starch
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/46864
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 cakesSegundo, Cristina NoemiRomán, LauraGómez, ManuelMartínez, Mario M.Unripe BananaDietary FiberCakeParticle SizeAntioxidant CapacityResistant Starchhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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.Fil: Segundo, Cristina Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Universidad de Valladolid; EspañaFil: Román, Laura. Universidad de Valladolid; EspañaFil: Gómez, Manuel. Universidad de Valladolid; EspañaFil: Martínez, Mario M.. Universidad de Valladolid; España. Purdue University; Estados UnidosElsevier2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/46864Segundo, Cristina Noemi; Román, Laura; Gómez, Manuel; Martínez, Mario M.; 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; Elsevier; Food Chemistry; 219; 3-2017; 240-2480308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2016.09.143info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814616315382info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:18Zoai:ri.conicet.gov.ar:11336/46864instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:19.083CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
title 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
spellingShingle 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
Segundo, Cristina Noemi
Unripe Banana
Dietary Fiber
Cake
Particle Size
Antioxidant Capacity
Resistant Starch
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
dc.creator.none.fl_str_mv Segundo, Cristina Noemi
Román, Laura
Gómez, Manuel
Martínez, Mario M.
author Segundo, Cristina Noemi
author_facet Segundo, Cristina Noemi
Román, Laura
Gómez, Manuel
Martínez, Mario M.
author_role author
author2 Román, Laura
Gómez, Manuel
Martínez, Mario M.
author2_role author
author
author
dc.subject.none.fl_str_mv Unripe Banana
Dietary Fiber
Cake
Particle Size
Antioxidant Capacity
Resistant Starch
topic Unripe Banana
Dietary Fiber
Cake
Particle Size
Antioxidant Capacity
Resistant Starch
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Segundo, Cristina Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Universidad de Valladolid; España
Fil: Román, Laura. Universidad de Valladolid; España
Fil: Gómez, Manuel. Universidad de Valladolid; España
Fil: Martínez, Mario M.. Universidad de Valladolid; España. Purdue University; Estados Unidos
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/46864
Segundo, Cristina Noemi; Román, Laura; Gómez, Manuel; Martínez, Mario M.; 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; Elsevier; Food Chemistry; 219; 3-2017; 240-248
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/46864
identifier_str_mv Segundo, Cristina Noemi; Román, Laura; Gómez, Manuel; Martínez, Mario M.; 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; Elsevier; Food Chemistry; 219; 3-2017; 240-248
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2016.09.143
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814616315382
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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