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Munir H, Alam H, Nadeem MT, Almalki RS, Arshad MS, Suleria HAR. Green banana resistant starch: A promising potential as functional ingredient against certain maladies. Food Sci Nutr 2024; 12:3787-3805. [PMID: 38873476 PMCID: PMC11167165 DOI: 10.1002/fsn3.4063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 06/15/2024] Open
Abstract
This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.
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Affiliation(s)
- Haroon Munir
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Hamza Alam
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Riyadh S. Almalki
- Department of Pharmacology and Toxicology, Faculty of PharmacyUmm AL‐Qura UniversityMakkahSaudi Arabia
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
- Department of Agriculture and Food SystemsThe University of MelbourneMelbourneVictoriaAustralia
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2
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Damasceno RPB, Zandonadi RP, Mendes M, Cunha Junior LC, Raposo A, Teixeira-Lemos E, Chaves C, Farage P. Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review. Nutrients 2024; 16:1198. [PMID: 38674888 PMCID: PMC11055037 DOI: 10.3390/nu16081198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm.
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Affiliation(s)
- Renatta Pereira B. Damasceno
- School of Nutrition, Federal University of Goiás (FANUT/UFG), Goiânia 74690-900, Goiás, Brazil; (R.P.B.D.); (M.M.)
| | - Renata Puppin Zandonadi
- Department of Nutrition, College of Health Sciences, University of Brasília (UNB), Brasília 70910-900, Federal District, Brazil;
| | - Marcela Mendes
- School of Nutrition, Federal University of Goiás (FANUT/UFG), Goiânia 74690-900, Goiás, Brazil; (R.P.B.D.); (M.M.)
| | | | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Edite Teixeira-Lemos
- CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal;
| | - Cláudia Chaves
- ESSV, Centre for Studies in Education and Innovation (CI&DEI), Polytechnic University of Viseu, 3504-510 Viseu, Portugal;
| | - Priscila Farage
- School of Nutrition, Federal University of Goiás (FANUT/UFG), Goiânia 74690-900, Goiás, Brazil; (R.P.B.D.); (M.M.)
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Rachman A, Brennan MA, Morton J, Torrico D, Brennan CS. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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4
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Green banana by-products on the chemical, technological and sensory quality of meat products. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Dibakoane SR, Du Plessis B, Silva LD, Anyasi TA, Emmambux M, Mlambo V, Wokadala OC. Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Siphosethu Richard Dibakoane
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
- Agro‐Processing and Postharvest Technologies Division Agricultural Research Council – Tropical and Subtropical Crops Nelspruit 1200 South Africa
| | - Belinda Du Plessis
- Tshwane University of Technology Department of Biotechnology and Food Technology Private Bag X680 Pretoria 0083 South Africa
| | - Laura Da Silva
- Tshwane University of Technology Department of Biotechnology and Food Technology Private Bag X680 Pretoria 0083 South Africa
| | - Tonna A. Anyasi
- Agro‐Processing and Postharvest Technologies Division Agricultural Research Council – Tropical and Subtropical Crops Nelspruit 1200 South Africa
| | - Mohammad Emmambux
- Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Victor Mlambo
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
| | - Obiro Cuthbert Wokadala
- School of Agricultural and Natural Sciences University of Mpumalanga Corner R40 and D725 Road Nelspruit 1200 South Africa
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6
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Keran DA, Kumar PS, Pushpavalli S, Uma S. In‐vitro
digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- David Amelia Keran
- ICAR‐National Research Centre for Banana Tiruchirappalli Tamil Nadu India
| | | | | | - Subbaraya Uma
- ICAR‐National Research Centre for Banana Tiruchirappalli Tamil Nadu India
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7
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Kahler Stragliotto L, Ferrari GT, Oliveira VR. Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Leticia Kahler Stragliotto
- Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília 90035‐003 Porto Alegre RS Brazil
| | - Gabriel Tonin Ferrari
- Nutrition Course Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília 90035‐003 Porto Alegre RS Brazil
| | - Viviani Ruffo Oliveira
- Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília 90035‐003 Porto Alegre RS Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília 90035‐003 Porto Alegre RS Brazil
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Difonzo G, de Gennaro G, Pasqualone A, Caponio F. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2199-2211. [PMID: 34855216 DOI: 10.1002/jsfa.11702] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 05/22/2023]
Abstract
The food industry generates a large amount of waste and by-products, the disposal of which has a negative impact on the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten-free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten-free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant-based by-products would represent a chance to improve both the nutritional profile and the overall quality of gluten-free foods by further enhancing the sustainability of the agri-food system. After examining in detail the composition of plant-based by-products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten-free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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9
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Udachan I, Gatade A, Ranveer R, Lokhande S, Mote G, Sahoo AK. Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iranna Udachan
- Department of Technology Shivaji University Kolhapur Maharashtra India
| | - Abhijit Gatade
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | - Rahul Ranveer
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | | | - Gurunath Mote
- Department of Technology Shivaji University Kolhapur Maharashtra India
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de Oliveira Vogado C, Dos Santos Leandro E, de Alencar ER, Ginani VC, Zandonadi RP. Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Milk Enriched with Green Banana Pulp Under Acid Stress and in the Presence of Bile Salts. Probiotics Antimicrob Proteins 2021; 12:320-324. [PMID: 30850942 DOI: 10.1007/s12602-019-09534-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
This study evaluated the in vitro effect of 3.0, 6.0, and 9.0% of green banana pulp (GBP) incorporation in fermented milk on the survival of Lactobacillus paracasei subsp. paracasei LBC 81 subjected to acid stress conditions and in the presence of bile salts. Tolerance to acid stress in pH 2.0 and in the presence of 0.30% of bile salts was evaluated right after the incorporation of the fermented milk in each of these conditions, and also during 3 and 4 h of exposure, respectively. The addition of GBP (3.0%) gives a protective effect on L. paracasei LBC 81 when exposed to stress conditions evaluated, while of 9.0% there is a marked decrease of L. paracasei LBC 81. In the absence of GBP, a decrease of L. paracasei LBC 81 is observed, but lower in the presence of GBP (9.0%).
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Affiliation(s)
- Carolina de Oliveira Vogado
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
| | - Eliana Dos Santos Leandro
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil.
| | - Ernandes Rodrigues de Alencar
- Faculty of Agronomy and Veterinary Medicine, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
| | - Verônica Cortez Ginani
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
| | - Renata Puppin Zandonadi
- Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil
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11
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Dhull SB, Malik T, Kaur R, Kumar P, Kaushal N, Singh A. Banana Starch: Properties Illustration and Food Applications—A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.202000085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology CDLU Sirsa 125055 India
| | - Tanu Malik
- Centre of Food Science and Technology CCS HAU Hisar 125001 India
| | - Ramandeep Kaur
- Department of Food Science and Technology PAU Ludhiana 141001 India
| | - Pradyuman Kumar
- Department of Food Engineering and Technology SLIET Sangrur 148106 India
| | - Naveet Kaushal
- Department of Agriculture Mata Gujri College Fatehgarh Sahib 140406 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib 140406 India
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12
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Yu AHM, Phoon PY, Ng GCF, Henry CJ. Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles. J Food Sci 2020; 85:3026-3033. [PMID: 32940358 DOI: 10.1111/1750-3841.15458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/19/2020] [Accepted: 08/27/2020] [Indexed: 11/29/2022]
Abstract
Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is widely known for its multiple health benefits and ability to promote satiety. However, it imparts negligible nutritional value due to its low energy content. In this study, the feasibility of making low calorie, gluten-free Shirataki noodles with improved nutritional value was shown by adding green banana flour (GBF), an underutilized subproduct of low commercial value and significance in the food industry. The optimal KGM-GBF noodles (with 6% w/w KGM, 35% w/w GBF) had 27% lower total energy content, 13% lower carbohydrate content, 5.4% higher fiber content, 2% higher ash content, and 80% hardness (as measured by texture profile analysis) when compared to commercial yellow alkaline wheat noodles. Multiple regression analysis showed that KGM level was a more influential factor than GBF level on the hardness of cooked KGM-GBF noodles (P < 0.01). The compatibility of GBF with KGM in noodle making lay in GBF's high gelatinizing and pasting temperatures, which allowed optimal KGM hydration during dough formation to develop the primary network structure in the noodles. Through this study, the potential of GBF as a functional food ingredient in product processing and nutrition enhancement was demonstrated. PRACTICAL APPLICATION: The addition of green banana flour can improve the nutritional value and sensorial properties of konjac (Shirataki) noodles. This offers a gluten-free and low glycemic index alternative to wheat and starch noodles currently available commercially. A novel method of noodle-making to create KGM noodles, without the use of high alkalinity, was developed.
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Affiliation(s)
- Ashley Hui Min Yu
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Pui Yeu Phoon
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Grace Cui Fang Ng
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Christiani Jeyakumar Henry
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117596, Singapore
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13
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Soto-Maldonado C, Concha-Olmos J, Zúñiga-Hansen ME. The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins. Journal of Food Science and Technology 2020; 57:3621-3627. [PMID: 32903937 DOI: 10.1007/s13197-020-04394-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2020] [Accepted: 04/01/2020] [Indexed: 11/25/2022]
Abstract
Banana are the most consumed fruit worldwide, due to their good flavour and nutritional characteristics; however, when the banana is very or over ripe, the acceptability by the consumer decreases, and in many cases the fruit must be discarded. An alternative to consume these fruits and revalue these discards is their use as a food ingredient. The presence of bioactive compounds gives added value to this type of ingredients; therefore, using methods, such as enzymatic treatment, that increase their presence is of great interest. In this work a commercial pectinase (Viscozyme L) was applied in a flour produced from whole overripe banana; then, the treated flour was used to elaborate a baked product. The aim of this work was to evaluate the effect of the incorporation of an enzymatic treated overripe banana (Musa cavendishii) flour in the sensory evaluation of muffins and, to stablish if the consumption of this food produce an effect on glycaemic response against a control food. The enzyme application produces an increment of 52% of antioxidant activity with a value of 12,791.6 μmolTE/100 g, and a presence of 4.5% RS instead 3.5% in non-treated flour. The sensory evaluation study was conducted with 4 products, using an untrained panel; selecting a muffin with 50% of wheat flour replaced with the banana treated one. This one contains 9.49% of dietary fibre. The glycaemic response study was conducted with 20 healthy volunteers, using as control a 100% wheat flour product, non-observing significant differences between both products. This work contributes to the knowledge about the potential use of a food discard as an ingredient of a food of massive consumption.
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Affiliation(s)
- Carmen Soto-Maldonado
- Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma, Valparaiso, Chile
| | - Jacqueline Concha-Olmos
- Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma, Valparaiso, Chile.,Escuela de Química y Farmacia, Facultad de Farmacia, Universidad de Valparaíso, Av. Gran Bretaña 1093, Playa Ancha, Valparaiso, Chile
| | - María Elvira Zúñiga-Hansen
- Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma, Valparaiso, Chile.,Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Av. Brasil 2085, Valparaiso, Chile
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Horie K, Hossain MS, Morita S, Kim Y, Yamatsu A, Watanabe Y, Ohgitani E, Mazda O, Kim M. The potency of a novel fermented unripe banana powder as a functional immunostimulatory food ingredient. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103980] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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15
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Rachman A, Brennan MA, Morton J, Brennan CS. Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14608] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4474 New Zealand
- Indonesia Institute for Agricultural Research and Development Jl. Raya Ragunan No 29, Pasar Minggu Jakarta 12540 Indonesia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4474 New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4474 New Zealand
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16
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Rachman A, A. Brennan M, Morton J, Brennan CS. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods 2020; 9:E589. [PMID: 32384623 PMCID: PMC7278721 DOI: 10.3390/foods9050589] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/22/2020] [Accepted: 04/27/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.
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Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
- Indonesia Institute for Agricultural Research and Development, Jakarta 12540, Indonesia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
| | - James Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (A.R.); (M.A.B.); (J.M.)
- Riddet Research Institute, Palmerston North 4442, New Zealand
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Assumpção DD, Capitani CD, Rocha AC, Barros MBDA, Barros Filho ADA. ADOLESCENT GLUTEN INTAKE: POPULATION-BASED STUDY IN A BRAZILIAN CITY. REVISTA PAULISTA DE PEDIATRIA 2019; 37:419-427. [PMID: 31291446 PMCID: PMC6821481 DOI: 10.1590/1984-0462/;2019;37;4;00014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Accepted: 08/30/2018] [Indexed: 11/23/2022]
Abstract
Objective: To estimate the prevalence of gluten intake according to demographic,
socioeconomic, and health-related behavioral variables in adolescents. Methods: This is a population-based cross-sectional study with a two-stage cluster
sampling, conducted in Campinas, São Paulo, in 2008-2009. Foods containing
gluten were identified using a 24-hour Recall. We calculated the prevalence
and adjusted prevalence ratios with multiple Poisson regression. Results: The study had a sample of 924 adolescents aged 10 to 19 years. Among the
foods assessed, 26.9% (confidence interval of 95% - 95%CI 25.3-28.6)
contained gluten. We found a higher prevalence of gluten intake in younger
individuals (10 to 14 years), as well as in subgroups of adolescents who had
a higher number of household appliances, attended school, consumed fewer
beans and vegetables during the week (<4 times), and whose head of the
family had better education level (≥12 years of schooling). The main food
sources of gluten in their diet were: bread, cakes, and cereals (30.2%),
chocolate milk (14%), chicken nuggets (12.3%), and cookies (11%). Conclusions: The results of the study show the epidemiological profile associated with
gluten intake in adolescents and could support actions aimed at promoting
healthy eating habits and preventing gluten-related diseases.
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18
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Cavalcanti MH, Galvão LB, Alencar ER, Zandonadi RP, Vogado CDO, Ginani VC, Leandro EDS. Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on
Lactobacillus paracasei
subsp
paracasei
LBC 81 viability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14318] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Abreu Paiva LM, Gandolfi L, Pratesi R, Harumi Uenishi R, Puppin Zandonadi R, Nakano EY, Pratesi CB. Measuring Quality of Life in Parents or Caregivers of Children and Adolescents with Celiac Disease: Development and Content Validation of the Questionnaire. Nutrients 2019; 11:nu11102302. [PMID: 31569610 PMCID: PMC6835388 DOI: 10.3390/nu11102302] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/10/2019] [Accepted: 09/17/2019] [Indexed: 12/13/2022] Open
Abstract
Celiac disease (CD) is an autoimmune disorder triggered by the ingestion of gluten and affects approximately 1% of the global population. Currently, the only treatment available is lifelong strict adherence to a gluten-free diet (GFD). Chronic diseases such as CD affect patients and their family members’ quality of life (QoL); particularly parents and caregivers who play an essential role in the child’s care and treatment. A higher level of psychological distress has been found in the parents of children with chronic ailments due to limited control over the child’s daily activities and the child’s illness. In this context, the validation of a specific questionnaire of QoL is a valuable tool to evaluate the difficulties faced by parents or caregivers of children with this chronic illness. A specific questionnaire for this population can elucidate the reasons for stress in their daily lives as well as the physical, mental, emotional, and social impact caused by CD. Therefore, this study aimed to develop and validate a specific questionnaire to evaluate the QoL of parents and caregivers of children and adolescents with CD. Overall results showed that a higher family income resulted in a higher score of the worries domain. In addition, having another illness besides CD decreased the QoL (except in the worries domain). The other variables studied did not present a statistically significant impact on the QoL, which was shown to be low in all aspects. Knowledge of the QoL is important to help implement effective strategies to improve celiac patients’ quality of life and reduce their physical, emotional, and social burden.
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Affiliation(s)
- Liliane Maria Abreu Paiva
- Interdisciplinary Laboratory of Biosciences and Celiac Disease Research Center, School of Medicine, University of Brasilia, Brasilia 70910-900, DF, Brazil.
| | - Lenora Gandolfi
- Interdisciplinary Laboratory of Biosciences and Celiac Disease Research Center, School of Medicine, University of Brasilia, Brasilia 70910-900, DF, Brazil.
| | - Riccardo Pratesi
- Interdisciplinary Laboratory of Biosciences and Celiac Disease Research Center, School of Medicine, University of Brasilia, Brasilia 70910-900, DF, Brazil.
| | - Rosa Harumi Uenishi
- Interdisciplinary Laboratory of Biosciences and Celiac Disease Research Center, School of Medicine, University of Brasilia, Brasilia 70910-900, DF, Brazil.
| | - Renata Puppin Zandonadi
- Department of Nutrition, School of Health Sciences, University of Brasilia, Brasilia 70910-900, DF, Brazil.
| | | | - Claudia B Pratesi
- Interdisciplinary Laboratory of Biosciences and Celiac Disease Research Center, School of Medicine, University of Brasilia, Brasilia 70910-900, DF, Brazil.
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20
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Riquette RFR, Ginani VC, Leandro EDS, de Alencar ER, Maldonade IR, de Aguiar LA, de Souza Acácio GM, Mariano DRH, Zandonadi RP. Do production and storage affect the quality of green banana biomass? Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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21
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Apostolopoulos V, Antonipillai J, Tangalakis K, Ashton JF, Stojanovska L. Let's Go Bananas! Gren Bananas and their Health Benefits. ACTA ACUST UNITED AC 2019; 38:147-151. [PMID: 28991769 DOI: 10.1515/prilozi-2017-0033] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Bananas have enormous health benefits as a food for both animals and humans. They have been used as a complimentary medicine to treat pathological conditions since ancient times. Recently, there has been increased interest in the scientific validity of the beneficial effects of bananas in alleviating and treating disease conditions including, ulcers, infections, diabetes, diarrhea, colitis and blood pressure. Herein, we write on the potential therapeutic and functional benefits of certain species of bananas when consumed green as well as considering the properties of extracts from the non-fruit parts of the plant. We conclude that green bananas appear to deliver an array of health and therapeutic benefits.
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22
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Marenda FRB, Colodel C, Canteri MHG, de Olivera Müller CM, Amante ER, de Oliveira Petkowicz CL, de Mello Castanho Amboni RD. Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4363-4372. [PMID: 30843211 DOI: 10.1002/jsfa.9670] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 01/08/2019] [Accepted: 03/01/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The peel from unripe banana biomass is an agroindustrial waste. The present study aimed: (i) to extract pectin from enzymatically-treated waste peel from unripe banana biomass (WPUBB) using a Box-Behnken design to optimize the extraction conditions (temperature, pH and extraction time) and obtain a maximum yield and (ii) to fractionate the polysaccharides from WPUBB employing sequential extractions using different solvents. RESULTS The optimized product was obtained at 86 °C, pH 2.00, for 6 h and it presented a yield of 11.63%. The optimized product had low galacturonic acid content and a high amount of glucose (82.3%), suggesting the presence of starch (as confirmed by the bi-dimensional heteronuclear single quantum coherence NMR spectrum). All of the fractionated polysaccharides had a high glucose content. Low amounts of pectin were found in the water, chelating and diluted alkali-soluble fractions. The fractions extracted using NaOH indicated the presence of glucuronoarabinoxylans. CONCLUSION Glucose was the main monosaccharide found in all the fractions extracted from the WPUBB. Although the present study suggests that WPUBB is still not suitable for pectin extraction using current technologies, other compounds, such as resistant starch and glucuronoarabinoxylans, were found, suggesting that WPUBB could be used in the development of food formulations. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Flávia Roberta B Marenda
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, Brazil
| | - Cristiane Colodel
- Department of Biochemistry and Molecular Biology, Federal University of Parana, Curitiba, Brazil
| | - Maria Helene G Canteri
- Department of Chemistry and Biology, Federal University of Technology-Parana, Francisco Beltrão, Brazil
| | | | - Edna R Amante
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, Brazil
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Rachman A, Brennan MA, Morton J, Brennan CS. Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14084] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Indonesia Institute for Agricultural Research and Development Jakarta Indonesia
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
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24
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Rachman A, Brennan MA, Morton J, Brennan CS. Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14081] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Indonesia Institute for Agricultural Research and Development Jakarta Indonesia
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
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25
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SATO R, CILLI LPDL, OLIVEIRA BED, MACIEL VBV, VENTURINI AC, YOSHIDA CMP. Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.35617] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Rie SATO
- Universidade Federal de São Paulo, Brasil
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26
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Falcomer AL, Riquette RFR, de Lima BR, Ginani VC, Zandonadi RP. Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients 2019; 11:E1222. [PMID: 31146437 PMCID: PMC6627159 DOI: 10.3390/nu11061222] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/16/2019] [Accepted: 05/23/2019] [Indexed: 12/25/2022] Open
Abstract
Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles' titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.
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Affiliation(s)
- Ana Luisa Falcomer
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Roberta Figueiredo Resende Riquette
- Campus Oeste Liliane Barbosa, Department of Nutrition, Instituto de Ensino Superior de Brasília (IESB), Brasilia 72225-315 Distrito Federal, Brazil.
| | - Bernardo Romão de Lima
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Verônica C Ginani
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
| | - Renata Puppin Zandonadi
- Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil.
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27
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Response surface methodology for optimization of gluten-free bread made with unripe banana flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00082-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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28
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Ramírez M, Tenorio MJ, Ramírez C, Jaques A, Nuñez H, Simpson R, Vega O. Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. FOOD SCI TECHNOL INT 2019; 25:414-428. [PMID: 30714395 DOI: 10.1177/1082013219828269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 ℃ at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the Aw (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.
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Affiliation(s)
- M Ramírez
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - M J Tenorio
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia
| | - C Ramírez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - A Jaques
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - H Nuñez
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile
| | - R Simpson
- 2 Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso, Chile.,3 Centro Regional de Estudios en Alimentos y Salud (CREAS), Conicyt Regional Gore Valparaíso (R06I1004), Valparaíso, Chile
| | - O Vega
- 1 BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and Food, Universidad de Antioquia, Medellín, Colombia.,4 Corporación Universitaria Americana, Medellín, Colombia
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Amini Khoozani A, Birch J, Bekhit AEDA. Production, application and health effects of banana pulp and peel flour in the food industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:548-559. [PMID: 30906012 PMCID: PMC6400781 DOI: 10.1007/s13197-018-03562-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2018] [Accepted: 12/26/2018] [Indexed: 12/20/2022]
Abstract
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.
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Affiliation(s)
- Amir Amini Khoozani
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
| | - John Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
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30
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Falcomer AL, Santos Araújo L, Farage P, Santos Monteiro J, Yoshio Nakano E, Puppin Zandonadi R. Gluten contamination in food services and industry: A systematic review. Crit Rev Food Sci Nutr 2018; 60:479-493. [PMID: 30582343 DOI: 10.1080/10408398.2018.1541864] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Gluten-related disorders (GRD) affects approximately 10% of the general population. The only treatment for GRD is still so far is the lifelong complete exclusion of gluten from the daily diet. The correct information about the presence/absence of gluten in food is very important to this group. The present study aimed to evaluate the prevalence of gluten contamination in gluten-free industrial and non-industrial products. In this systematic review, 24 cross-sectional studies were analyzed. The authors developed specific search strategies for Science Direct, Scopus, Web of Science, Google Scholar and ProQuest Dissertations & Theses Global. The authors evaluated the methodological quality of the included studies using criteria from Meta-analysis of Statistics Assessment and Review Instrument (MASTARI). We performed the statistical meta-analysis by metafor package of R program. 95.83% (n = 23) of the studies presented positive results for contamination (over 20 ppm). In industrial food products, studies showed a contamination prevalence of 13.2% (95% CI: 10.8%-15.7%). In non-industrial food products, studies showed a contamination prevalence of 41.5% (95% CI: 16.6%-66.4%). Despite the non-industrial products presented higher contamination prevalence than the industrial products, the difference was not significant (p = 0.072). The findings indicate cross-contamination in industrialized and non-industrialized products. As expected, industrial products labeled as gluten-free showed a lower percentage of gluten-contamination than non-industrialized. Despite that, any contaminated sample found in this group present greater relevance than non-labeled foods. It indicates that foods labeled as "gluten-free" should not be considered safe for patients with GRD since information on the label regarding the presence/absence of gluten is unreliable. Therefore, any gluten-contamination in products labeled as gluten-free is a serious problem to whom present GRD. Further studies are needed to estimate gluten cross-contamination in food service meals and industry better.
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Affiliation(s)
- Ana Luísa Falcomer
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy, Ribeiro, University of Brasília, Distrito Federal, Brazil
| | - Letícia Santos Araújo
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy, Ribeiro, University of Brasília, Distrito Federal, Brazil
| | - Priscila Farage
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy, Ribeiro, University of Brasília, Distrito Federal, Brazil
| | - Jordanna Santos Monteiro
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy, Ribeiro, University of Brasília, Distrito Federal, Brazil
| | - Eduardo Yoshio Nakano
- Department of Statistics, Campus Universitário Darcy Ribeiro, University of Brasília, Distrito Federal, Brazil
| | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy, Ribeiro, University of Brasília, Distrito Federal, Brazil
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31
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de Lima BR, Botelho RBA, Zandonadi RP. Gluten-Free Pasta: Replacing Wheat with Chickpea. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1394952] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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32
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Hargreaves SM, Zandonadi RP. Flaxseed and Chia Seed Gel on Characteristics of Gluten-Free Cake. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1394951] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Shila Minari Hargreaves
- Research Group in Nutritional and Nourishment Quality, Department of Nutrition, University of Brasilia, Brasilia, Brazil
| | - Renata Puppin Zandonadi
- Research Group in Nutritional and Nourishment Quality, Department of Nutrition, University of Brasilia, Brasilia, Brazil
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33
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Gao Y, Janes ME, Chaiya B, Brennan MA, Brennan CS, Prinyawiwatkul W. Gluten‐free bakery and pasta products: prevalence and quality improvement. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13505] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yupeng Gao
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Busarawan Chaiya
- Department of Food Technology and Nutrition Faculty of Natural Resources and Agro‐Industry Chalermphrakiat Sakhon Nakhon Province Campus Kasetsart University Sakhon Nakhon 47000 Thailand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury 7608 New Zealand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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Castelo-Branco VN, Guimarães JN, Souza L, Guedes MR, Silva PM, Ferrão LL, Miyahira RF, Guimarães RR, Freitas SML, Reis MCD, Zago L. The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.11916] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Lilia Zago
- Universidade do Estado do Rio de Janeiro, Brazil
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35
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Gutiérrez TJ. Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp. Carbohydr Polym 2017; 165:169-179. [DOI: 10.1016/j.carbpol.2017.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 10/20/2022]
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Lopera-Cardona S, Gallardo C, Umaña-Gallego J, Gil LM. Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia. FOOD SCI TECHNOL INT 2016; 22:699-707. [PMID: 27091150 DOI: 10.1177/1082013216642611] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Accepted: 03/08/2016] [Indexed: 12/16/2023]
Abstract
The physicochemical, compositional and functional properties of flour from green plantains (Musa acuminata) of the large green plantain variety, oyster mushrooms (Pleorotus ostreatus), pineapple peel (Ananas comosus) of the 'apple pineapple' variety, yellow peas (Pisum sativum), chickpeas (Cicer arietinum), whole grain rice (Oryza sativa), whole grain corn (Zea mays) and whole grain white quinoa (Chenopodium quinoa) were evaluated by using one-way analysis of variance, Pearson correlations and principal component analysis chemical composition of the eight flours, statistically differed (p < 0.05). Oyster mushroom and yellow pea flours had the greatest protein content (28.92 and 21.02%, respectively), whereas the pineapple peel, peas and corn stood out for their high contents of Fe and Zn. All flours exhibited emulsifying and foaming activities, while hydration and interfacial properties showed statistically significant negative correlations. There was a clear relationship between levels of protein and carbohydrates and gelation and syneresis phenomena in thermally treated flour suspensions. According to principal component analysis of functional, physicochemical and compositional properties, flours were classified into five groups of raw materials: (1) yellow peas, (2) chickpeas, rice, corn and quinoa, (3) green plantain, (4) pineapple peel and (5) oyster mushrooms. Results are promising to formulate mixes and composite flours for fortification and/or enrichment of food products by using different technological processes.
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Affiliation(s)
| | - Cecilia Gallardo
- Faculty of Pharmaceutical Chemistry, University of Antioquia, Medellín, Colombia
| | - Jairo Umaña-Gallego
- Faculty of Pharmaceutical Chemistry, University of Antioquia, Medellín, Colombia
| | - Lina María Gil
- Faculty of Pharmaceutical Chemistry, University of Antioquia, Medellín, Colombia
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37
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Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients. Public Health Nutr 2016; 20:413-416. [DOI: 10.1017/s1368980016002433] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
AbstractObjectiveThe present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients.Design/settingIn the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius.ResultsThe results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample.ConclusionsThese findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.
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Marques PAR, de Oliveira DS, Aguiar-Oliveira E, Maldonado RR. Development and Sensorial Analysis of Food Products Using Green Banana Biomass. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2016.1204972] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chem 2016; 199:150-6. [DOI: 10.1016/j.foodchem.2015.11.065] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 09/21/2015] [Accepted: 11/13/2015] [Indexed: 11/23/2022]
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Silva ARD, Cerdeira CD, Brito AR, Salles BCC, Ravazi GF, Moraes GDOI, Rufino LRA, Oliveira RBSD, Santos GB. Green banana pasta diet prevents oxidative damage in liver and kidney and improves biochemical parameters in type 1 diabetic rats. ARCHIVES OF ENDOCRINOLOGY AND METABOLISM 2016; 60:355-66. [PMID: 26910629 PMCID: PMC10118715 DOI: 10.1590/2359-3997000000152] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 12/10/2015] [Indexed: 11/22/2022]
Abstract
OBJECTIVE In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. MATERIALS AND METHODS Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effects of these formulations in preventing oxidative damage in kidneys and liver homogenates of rats were evaluated using the TBARS assay (lipid peroxidation in liver) and the DNPH assay (protein oxidation in liver and kidneys). Furthermore, the effects of the formulations on the fasting glycemia, fructosamine levels, renal function (creatinine), liver function (enzymes aspartate aminotransferase [AST] and alanine aminotransferase [ALT]), and lipid profile (total cholesterol and fractions) in the serum of rats were evaluated in addition to the evaluation of the centesimal composition and microbiological analysis of the produced green banana pasta. RESULTS An F75 diet prevented hyperglycemia in diabetic rats (p < 0.05) compared to the diabetic rats fed a standard diet (commercial feed). Notably, the protein oxidation in both the liver and kidneys were prevented in diabetic rats on the F50 or F75 diets compared to the control group, whereas the lipid peroxidation was only prevented in the liver (p < 0.05). Moreover, all formulations prevented an increase in the amount of triglycerides in the serum of the rats. The F25 and F50 diet prevented the increase of cholesterol, and the F75-based diet of ALT and fructosamine (p < 0.05) supported the anti-hyperglycemic effects and the protection against oxidative damage. CONCLUSION The green banana pasta (F75) diet showed great potential for preventing complications associated with diabetes.
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Affiliation(s)
- Aline Rodrigues da Silva
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | - Cláudio Daniel Cerdeira
- Departamento de Bioquímica, Instituto de Ciências Biomédicas, Universidade Federal de Alfenas (Unifal), Alfenas, MG, Brasil
| | - Anelise Rigoni Brito
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | - Bruno Cesar Correa Salles
- Laboratório de Bioquímica Clínica, Departamento de Análises Clínicas e Toxicológicas da Faculdade de Ciências Farmacêuticas, Unifal, Alfenas, MG, Brasil
| | - Gabriela Franzin Ravazi
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | | | - Luciana Rosa Alves Rufino
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
| | | | - Gérsika Bitencourt Santos
- Laboratório de Pesquisa em Ciências Biológicas, Universidade José do Rosário Vellano (Unifenas), Alfenas, MG, Brasil
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Zheng Z, Stanley R, Gidley MJ, Dhital S. Structural properties and digestion of green banana flour as a functional ingredient in pasta. Food Funct 2016; 7:771-80. [DOI: 10.1039/c5fo01156f] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Gluten free pasta was made from raw banana flour in combination with vegetable gums and egg protein for comparison to pasta similarly made from wheat flour.
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Affiliation(s)
- Zeqi Zheng
- ARC Centre of Excellence in Plant Cell Walls
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Roger Stanley
- Centre for Food Innovation
- University of Tasmania
- Launceston
- Australia
| | - Michael J. Gidley
- ARC Centre of Excellence in Plant Cell Walls
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Sushil Dhital
- ARC Centre of Excellence in Plant Cell Walls
- Centre for Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St Lucia
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Severini C, De Pilli T, Derossi A, Giuliani R. Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material. Cereal Chem 2015. [DOI: 10.1094/cchem-08-14-0174-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Carla Severini
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71122 Foggia, Italy
| | - Teresa De Pilli
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71122 Foggia, Italy
| | - Antonio Derossi
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71122 Foggia, Italy
| | - Roma Giuliani
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, 71122 Foggia, Italy
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Ferreira SMR, de Mello AP, de Caldas Rosa dos Anjos M, Krüger CCH, Azoubel PM, de Oliveira Alves MA. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Food Chem 2015; 191:147-51. [PMID: 26258714 DOI: 10.1016/j.foodchem.2015.04.085] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 03/27/2015] [Accepted: 04/14/2015] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as sorghum, rice, corn, and potato starch. The fifteen formulations were subjected to sensory analysis (Mixed Structured Scale - MSS) and seven formulations were selected in respect to taste and grittiness. These formulations were subjected to Quantitative Descriptive Analysis (QDA), which evaluated the attributes: appearance, color, odor, hardness, elasticity, stickiness, grittiness, taste, residual bitterness and overall quality. Results showed significant difference in appearance, color and hardness. The formulations that showed the best sensory results were submitted to chemical analysis and cooking quality of pasta. It was observed that the best results for mixing is sorghum flour, rice flour and potato starch.
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Affiliation(s)
- Sila Mary Rodrigues Ferreira
- Universidade Federal do Paraná, Programa de Pós-graduação em Segurança Alimentar e Nutricional, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Av. Pref. Lothário Meissner 632, Curitiba, PR 80210-170, Brazil.
| | - Ana Paula de Mello
- Universidade Federal do Paraná, Programa de Residência Integrada Multiprofissional em Atenção Hospitalar, Hospital de Clínicas, Curitiba, PR, Brazil
| | - Mônica de Caldas Rosa dos Anjos
- Universidade Federal do Paraná, Departamento de Nutrição, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Curitiba, PR, Brazil
| | - Cláudia Carneiro Hecke Krüger
- Universidade Federal do Paraná, Programa de Pós-graduação em Segurança Alimentar e Nutricional, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Av. Pref. Lothário Meissner 632, Curitiba, PR 80210-170, Brazil
| | - Patrícia Moreira Azoubel
- Universidade Federal de Pernambuco, Departamento de Engenharia Química, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521, Brazil
| | - Márcia Aurelina de Oliveira Alves
- Universidade Federal do Paraná, Departamento de Nutrição, Setor de Ciências da Saúde, Campus III, Jardim Botânico, Curitiba, PR, Brazil
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Camelo-Méndez GA, Ferruzzi MG, González-Aguilar GA, Bello-Pérez LA. Carbohydrate and Phytochemical Digestibility in Pasta. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9117-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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45
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Bello-Perez LA, Flores-Silva PC, Utrilla-Coello RG, Agama-Acevedo E, Hamaker BR. In Vitro Starch Digestibility of Gluten-Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours. Cereal Chem 2015. [DOI: 10.1094/cchem-06-14-0124-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Luis A. Bello-Perez
- Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico
| | - Pamela C. Flores-Silva
- Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico
| | - Rubi G. Utrilla-Coello
- Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico
| | - Edith Agama-Acevedo
- Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, U.S.A
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Giménez MA, Gámbaro A, Miraballes M, Roascio A, Amarillo M, Sammán N, Lobo M. Sensory evaluation and acceptability of gluten-free Andean corn spaghetti. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:186-192. [PMID: 24752476 DOI: 10.1002/jsfa.6704] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 04/14/2014] [Accepted: 04/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.
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Affiliation(s)
- Maria A Giménez
- Departamento de Agroindustrias. Facultad de Ingeniería, Universidad Nacional de Jujuy, Avenida Italia esq. Martiarena, 4600, Jujuy, Argentina
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Anyasi TA, Jideani AIO, Mchau GRA. Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars. Food Chem 2014; 172:515-22. [PMID: 25442586 DOI: 10.1016/j.foodchem.2014.09.120] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 09/09/2014] [Accepted: 09/20/2014] [Indexed: 11/16/2022]
Abstract
Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p<0.05) in colour (CIEL(∗)a(∗)b(∗) and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red UBF recording high TPC (1130.39 ± 27.26 mg GAE/100g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between TPC and DPPH showed very strong positive correlation for Mabonde UBF in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red UBF for ascorbic and lactic acid pretreatment (r = -0.031; r = -0.137). Organic acid pretreatment enhances the physical and antioxidant properties of UBF hitherto absent in composite food formulations.
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Affiliation(s)
- Tonna A Anyasi
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
| | - Afam I O Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa
| | - Godwin R A Mchau
- Department of Horticultural Sciences, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa
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Sarawong C, Rodríguez Gutiérrez ZC, Berghofer E, Schoenlechner R. Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12599] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chonthira Sarawong
- Department of Food Science and Technology; Institute of Food Technology; University of Natural Resources and Life Sciences; Muthgasse 18 Vienna A-1190 Austria
- Division of Food Science and Technology; Faculty of Home Economics Technology; Rajamangala University of Technology Krungthep; 149 Chareonkrung Road Yannawa, Sathon Bangkok 10120 Thailand
| | - Zuleyka Concepción Rodríguez Gutiérrez
- Department of Food Science and Technology; Institute of Food Technology; University of Natural Resources and Life Sciences; Muthgasse 18 Vienna A-1190 Austria
| | - Emmerich Berghofer
- Department of Food Science and Technology; Institute of Food Technology; University of Natural Resources and Life Sciences; Muthgasse 18 Vienna A-1190 Austria
| | - Regine Schoenlechner
- Department of Food Science and Technology; Institute of Food Technology; University of Natural Resources and Life Sciences; Muthgasse 18 Vienna A-1190 Austria
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O'Shea N, Arendt E, Gallagher E. State of the Art in Gluten-Free Research. J Food Sci 2014; 79:R1067-76. [DOI: 10.1111/1750-3841.12479] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2013] [Accepted: 03/19/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Norah O'Shea
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Elke Arendt
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Eimear Gallagher
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
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Zandonadi RP, Botelho RBA, Araújo WMC. Psylliumas a Substitute for Gluten in Pastas. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2014.880098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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