Effect of partial replacement of wheat flour with unripe banana flour on the functional thermal and physicochemical characteristics of flour and biscuits

Mabogo F. A., . and Mashau M. E., . and Ramashia S. E., . Effect of partial replacement of wheat flour with unripe banana flour on the functional thermal and physicochemical characteristics of flour and biscuits. pp. 138-147. ISSN 22317546

Banana (Musa sp.) is a highly consumed fruit and the fifth most important crop in world export market. It contains nutrients such as dietary fibre minerals vitamins pro-vitamins and phenolic compounds that are important in lowering the risk of chronic diseases. However the onset of ripening due to the climacteric nature of the fruit makes banana susceptible to spoilage and short storage period. Therefore the current work was aimed to evaluate the properties of flour and biscuits formulated with under-ripe muomva red banana flour (MRF) as partial replacement (0 10 15 20 and 25) for wheat flour. Functional thermal and physicochemical characteristics of flour and biscuits were determined. The inclusion of MRF improved the functional properties such as bulk density oil and water holding capacity of wheat flour. The results showed an increase in all the gelatinisation temperature parameters (To Tp and Te ) of flour with increase in MRF concentration. The onset temperature (To) of flour increased from 70.25 to 109.41C peak temperature (Tp ) from 72.59 to 116.21C and end temperature (Te ) from 91.07 to 123.21C. However colour measurements showed that MRF significantly contributed to darker colour (lower L) of biscuits. The L values of biscuits from wheat and muomva red composite flour at different ratios decreased from 52.63 to 41.43. The a b and chroma values also decreased as MRF increased. Meanwhile the weight spread ratio break force and fracturability of biscuits increased. The inclusion of MRF significantly improved the bioactive compounds and DPPH values of biscuits. In conclusion the incorporation of MRF could be an effective way to produce nutritious and acceptable biscuits.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

Banana (Musa sp.) is a highly consumed fruit and the fifth most important crop in world export market. It contains nutrients such as dietary fibre minerals vitamins pro-vitamins and phenolic compounds that are important in lowering the risk of chronic diseases. However the onset of ripening due to the climacteric nature of the fruit makes banana susceptible to spoilage and short storage period. Therefore the current work was aimed to evaluate the properties of flour and biscuits formulated with under-ripe muomva red banana flour (MRF) as partial replacement (0 10 15 20 and 25) for wheat flour. Functional thermal and physicochemical characteristics of flour and biscuits were determined. The inclusion of MRF improved the functional properties such as bulk density oil and water holding capacity of wheat flour. The results showed an increase in all the gelatinisation temperature parameters (To Tp and Te ) of flour with increase in MRF concentration. The onset temperature (To) of flour increased from 70.25 to 109.41C peak temperature (Tp ) from 72.59 to 116.21C and end temperature (Te ) from 91.07 to 123.21C. However colour measurements showed that MRF significantly contributed to darker colour (lower L) of biscuits. The L values of biscuits from wheat and muomva red composite flour at different ratios decreased from 52.63 to 41.43. The a b and chroma values also decreased as MRF increased. Meanwhile the weight spread ratio break force and fracturability of biscuits increased. The inclusion of MRF significantly improved the bioactive compounds and DPPH values of biscuits. In conclusion the incorporation of MRF could be an effective way to produce nutritious and acceptable biscuits.

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Item Type:	Article
AGROVOC Term:	Biscuits
AGROVOC Term:	Flours
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Musa balbisiana
AGROVOC Term:	Wheat flour
AGROVOC Term:	Oil content
AGROVOC Term:	Water holding capacity
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Physical properties
AGROVOC Term:	Antioxidants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9652

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