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dc.contributor.author
Segundo, Cristina Noemi
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dc.contributor.author
Román, Laura
dc.contributor.author
Gómez, Manuel
dc.contributor.author
Martínez, Mario M.
dc.date.available
2018-05-31T19:19:58Z
dc.date.issued
2017-03
dc.identifier.citation
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
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/46864
dc.description.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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Unripe Banana
dc.subject
Dietary Fiber
dc.subject
Cake
dc.subject
Particle Size
dc.subject
Antioxidant Capacity
dc.subject
Resistant Starch
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.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
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-05-30T14:28:12Z
dc.journal.volume
219
dc.journal.pagination
240-248
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Segundo, Cristina Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Universidad de Valladolid; España
dc.description.fil
Fil: Román, Laura. Universidad de Valladolid; España
dc.description.fil
Fil: Gómez, Manuel. Universidad de Valladolid; España
dc.description.fil
Fil: Martínez, Mario M.. Universidad de Valladolid; España. Purdue University; Estados Unidos
dc.journal.title
Food Chemistry
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.foodchem.2016.09.143
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814616315382
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