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Manufacturing technology of banana-assorted breads: The fermentative characteristics affected by different banana cultivars
- Source :
- Food Science & Nutrition, Food Science & Nutrition, Vol 8, Iss 6, Pp 2627-2641 (2020), Food Science & Nutrition, 8(6):2627-2641
- Publication Year :
- 2019
-
Abstract
- Taiwan produces large quantities of bananas in the southern area. Recently, due to the export quantity has been greatly reduced, in order to efficiently maintain the banana agriculture and economy, the development of alternate uses of bananas has become urgently in need. Bananas contain a fair amount of nutrients with low glycemic index. Currently, as the bread consumption is increasing, we tried to manufacture banana‐assorted breads. The desiccated powders of Musa sapientum var TC2‐425 Linn [(genomically, called as Musa (AAA) (MA)] and Musa basjoo “Nam Wa” (MB) were separately incorporated at 15%, 20%, and 25% (denoted as MA15‐MA25 and MB15‐MB25). Results indicated that MA exhibited higher contents of moisture, ash, crude protein, and lutein, while with lower crude fat, crude fibers, carbohydrate, sodium, total soluble sugars, and pectin. The contents of taste compounds (name, samples in decreasing order) were as follows: 5′‐CMP (MB25, MB20); 5′‐GMP (MA25, MA20); 5′‐AMP (MB25, MA15); 5′‐XMP (MA25, MA20); 5′‐IMP (MA25, MB20, MB25); and 5′‐UMP (MA20, MA25, MB20). Hedonic scoring (HS) indicated MA15, MA20, MB15, and MB20 were more acceptable. Textural profile analysis (TPA; for 0–6 days, only 0–4 days are shown) revealed that “flavor,” “mouthfeel,” “hardness,” “gumminess,” and “chewiness” were the determinant key roles. Conclusively, due to different chemical constituent of banana, different recipes must be considered. The bread acceptability is affected by the fermentative profile which in turn is governed by the contents of soluble sugars, pectin, taste compounds, and the overall activity of yeast cells.<br />The bread acceptability is affected by the fermentative profile which in turn is governed by the contents of soluble sugars, pectin, and taste compounds. Hence, regarding the use of bananas in making the banana‐assorted breads, the recipes must be carefully designed by considering such factors.
- Subjects :
- Taste
food.ingredient
Pectin
fermentative characteristics
Musa sapientum and M. formosana
lcsh:TX341-641
Mouthfeel
food
Nutrient
Musa basjoo
Cultivar
Food science
banana breads processing
Flavor
Original Research
pectin
biology
soluble sugars
Chemistry
textural profile analysis
hedonic scoring
food and beverages
biology.organism_classification
Chewiness
lcsh:Nutrition. Foods and food supply
Food Science
Subjects
Details
- ISSN :
- 20487177
- Volume :
- 8
- Issue :
- 6
- Database :
- OpenAIRE
- Journal :
- Food sciencenutrition
- Accession number :
- edsair.doi.dedup.....886b5245261e42345110b2b535a4a858