Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
DOI:
https://doi.org/10.5433/1679-0359.2021v42n4p2293Keywords:
Fruit flours, Starch, Celiac, Sensorial acceptance.Abstract
The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.Metrics
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References
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Brunatti, A. C. S., Garcia, E. L., Mischan, M. M., & Leonel, M. (2018). Gluten-free puffed snacks of rice and cassava. Australian Journal of Crop Science, 12(2), 185-192. doi: 10.21475/ajcs.18.12.02.pne477
Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018). Focus on gluten free biscuits: Ingredients and issues. Trends in Food Science & Technology, 81(11), 203-212. doi: 10.1016/j.tifs. 2018.09.006
Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162(1), 1-8. doi: 10. 1016/j.jfoodeng.2015.04.002
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Khoozani, A. A., Birch, J., & Bekhit, A. E. A. (2019). Production, application and health effects of banana pulp and peel flour in the food industry. Journal of Food Science and Technology, 56(2), 548-559. doi: 10.1007/s13197-018-03562-z
Kim, M. J., & Kim, S. S. (2017). Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. Food Chemistry, 232(1), 237-244. doi: 10.1016/ j.foodchem.2017.04.007
Laguna, L., Salvador, A., Sanz, T., & Fiszman, S. M. (2011). Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT - Food Science and Technology, 44(3), 737-746. doi: 10.1016/j.lwt.2010.05.034
Leonel, M., Feltran J. C., Aguiar, E. B., Fernandes, A. M., Peressin, V. A., Bicudo, S. J. (2015). Mandioca (Manihot esculenta Crantz). In: M. Leonel, A. M. Fernandes, C. M. L. Franco (Eds.), Culturas amiláceas: batata-doce, inhame, mandioca e mandioquinha-salsa (pp 183-326). Botucatu: CERAT /UNESP.
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Maina, J. W. (2018). Analysis of the factors that determine food acceptability. The Pharma Innovation Journal, 7(5), 253-257. Retrieved from https://www.thepharmajournal.com/archives/2018/vol7issue5/ PartD/7-4-84-339.pdf
Masure, H. G., Fierens, E., & Delcour, J. A. (2016). Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science, 67(1), 92-111. doi: 10.1016/j.jcs.2015. 09.009
Meilgaard, M., Carr, B. T , & Civille, G. V. (2006). Sensory evaluation techniques (4nd ed.). Boca Raton: CRC Press.
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., & Lajolo, F. M. (2011.) Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Hum Nutrition, 66(3), 231-237. doi: 10.1007/s11130-011-0238-0
Mesquita, C. B., Leonel, M., Franco, C. M. L., Leonel, S., Garcia, E. L., & Santos, T. P. R. (2016). Characterization of banana starches obtained from cultivars grown in Brazil. International Journal of Biological Macromolecules, 89(8), 632-639. doi: 10.1016/j.ijbiomac.2016.05.040
Nasir, M., Siddiq, M., Ravi, R., Harte, J. B., Dolan, K. D., & Butt, M. S. (2010). Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour. Journal of Food Quality, 33(1), 72-84. doi: 10.1111/j.1745-4557.2009.00291.x
Nawaz, A., Alhilali, A. H. T., Li, E., Khalifa, I., Irshad, S., Walayat, N.,… Tan, Z. Y. (2021). The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry, 339(1), 127875. doi: https://doi.org/10.1016/j.foodchem.2020.127875
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Review in Food Science and Nutrition, 48(9), 824-839. doi: 10.1080/10408390701719223
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Purlis, E. (2010). Browning development in bakery products - a review. Journal of Food Engineering, 99(3), 239-249. doi: 10.1016/j.jfoodeng.2010.03.008
Saeleaw, M., & Schleining, G. (2010). Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers. Journal of Food Engineering, 100(1), 12-24. doi: 10.1016/1.1foodeng.2010.03.020
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Savlak, N., Türker, B., & Yesilkanat, N. (2016). Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chemistry, 213(1), 180-186. doi: 10. 1016/j.foodchem.2016.06.064
Serial, M. R., Blanco Canalis, M. S., Carpinella, M., Valentinuzzi, M. C., León, A. E., Ribotta, P. D., & Acosta, R. H. (2016). Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR. Food Chemistry, 192(1), 950-957. doi: 10.1016/j.foodchem.2015. 07.101
Sharma, S., Saxena, D. C., & Riar, C. S. (2016). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets. Journal of Cereal Science, 72(1), 153-161. doi: 10.1016/j.jcs.2016.10.012
Someya, S., Yoshiki, Y., & Okubo, K. (2002). Antioxidant compounds from banana (Musa Cavendish). Food Chemistry, 79(1), 351-354. doi: 10.1016/S0308-8146(02)00186-
Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A., Supriatno, & Ooi, K. L. (2011). Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.). Journal of Food Composition and Analysis, 24(1), 1-10. doi: 10.1016/j.jfca.2010. 04.005
Sung, W.C., & Chen, C.Y. (2017). Influence of cookies formulation on the formation of acrylamide. Journal of Food and Nutrition Research, 5 (6), 370-378. doi: 10.12691/jfnr-5-6-3
Thejasri, V., Hymavathi, T. V., & Roberts, T. P. P. (2017). Sensory, physico-chemical and nutritional properties of gluten free biscuits formulated with quinoa (Chenopodium quinoa willd.), Foxtail Millet (Setaria italica) and Hydrocolloids. International Journal of Current Microbiology and Applied Sciences, 6(8), 1710-1721. doi: 10.20546/ijcmas.2017.608.205
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018). Phenolic compounds within banana peel and their potential uses: a review. Journal of Functional Foods, 40(1), 238-248. doi: 10.1016/j.jff.2017.11.006
Witczak, M., Ziobro, R., Juszczak, L., & Korus, J. (2016). Starch and starch derivatives in gluten-free systems- a review. Journal of Cereal Science, 67(1), 46-57. doi: 10.1016/j.jcs.2015.07.007
Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in food science & technology, 103(1), 200-213. doi:10.1016/j.tifs.202007. 017
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American Association of Cereal Chemists (2018). Approved methods of analysis, methods 08-01.01 ash-basic method; 44-15.02 moisture-air-oven methods; 46-30.01 crude protein-combustion method; 76-13.01 total starch assay procedure (megazyme amyloglucosidase/alpha-amylase method) (11nd ed.). Retrieved from http://methods.aaccnet.org/default.aspxx
Anggraini, V., Sudarmonowati, E., Hartati, N. S., Suurs, L., & Visser, R. G. F. (2009). Characterization of cassava starch attributes of a different genotypes. Starch, 61(8), 472-481. doi: 10.1002/star.200800121
Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados (2018). Biscoitos- estatística. Recuperado de https://www.abimapi.com.br/estatisticas-biscoitos.php
Bala, A., Gul, K., & Riar, C. S. (2015). Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours. Cogent Food & Agriculture, 1(1), 1-7. doi: 10.1080/23311932.2015.1019815
Bi, Y., Zhang, Y., Jiang, H., Hong, Y., Gu, Z., Cheng, L., Li, C. (2017). Molecular structure and digestibility of banana flour and starch. Food Hydrocolloids, 72(1), 219-227. doi: 10.1016/j.foodhyd.2017.06.003
Borges, C. V., Maraschin, M., Coelho, D. S., Leonel, M., Gomez, H. A. G., Belin, M. A. F.,… Lima, G. P. P. (2020). Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains. Food Research International, 132 (6), 109061. doi: 10.1016/j.foodres.2020.109 061
Brunatti, A. C. S., Garcia, E. L., Mischan, M. M., & Leonel, M. (2018). Gluten-free puffed snacks of rice and cassava. Australian Journal of Crop Science, 12(2), 185-192. doi: 10.21475/ajcs.18.12.02.pne477
Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018). Focus on gluten free biscuits: Ingredients and issues. Trends in Food Science & Technology, 81(11), 203-212. doi: 10.1016/j.tifs. 2018.09.006
Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162(1), 1-8. doi: 10. 1016/j.jfoodeng.2015.04.002
Eshak, N. S. (2016). Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber. Annals of Agricultural Science, 61(2), 229-235. doi: 10.1016/ j.aoas.2016.07.002
Fatemeh, S. R., Saifullah, R., Abbas, F. M. A., & Azhar, M. E. (2012). Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness. International Food Research Journal, 19(3), 1041-1046. Retrieved from http://www.ifrj.upm.edu.my/ 19%20(03)%202012/(35)%20IFRJ%2019%20(03)%202012%20Azhar.pdf
Feddern, V., Durante, V. V. O., & Miranda, M. Z. (2011). Physical and sensory evaluation of wheat and rice bran cookies. Brazilian Journal of Food Technology, 14(4), 267-274. doi: 10.4260/BJFT201114040003 2
Ferreira, D. F. (2011). SISVAR: a computer statistical analysis system. Ciência e Agrotecnologia, 35(6), 1039-1042. doi: 10.1590/S1413-70542011000600001
Food and Agriculture Organization of the United Nations (2019). FAOSTAT: production crop data. Retrieved from http://faostat.fao.org/site/%20339/default.aspx
Hossain, A. K. M., Brennan, M. A., Mason, S. L., Guo, X., Zeng, X. A., & Brennan, C. S. (2017). The effect of as taxanthin-rich microalgae “Haematococcus pluvialis” and whole meal flours incorporation in improving the physical and functional properties of cookies. Foods, 6(8), 57. doi: 10.3390/foods608005 7
Iwegbue, C. M. A. (2012). Metal contents in some brands of biscuits consumed in Southern Nigeria. American Journal of Food Technolology, 7(3), 160-167. doi: 10.3923/ajft.2012.160.167
Jia, M., Yu, Q., Chen, J., He, Z., Chen, Y., Xie, J.,... Xie, M. (2020). Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran. Food Hydrocolloids, 99(2), 105349. doi: 10.1016/j.fodhyd.2019.105349
Jnawali, P., Kumar, V., & Tanwar, B. (2016). Celiac disease: overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169-176. doi: 10.1016/j.fshw.2016.09.0 03
Khoozani, A. A., Birch, J., & Bekhit, A. E. A. (2019). Production, application and health effects of banana pulp and peel flour in the food industry. Journal of Food Science and Technology, 56(2), 548-559. doi: 10.1007/s13197-018-03562-z
Kim, M. J., & Kim, S. S. (2017). Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. Food Chemistry, 232(1), 237-244. doi: 10.1016/ j.foodchem.2017.04.007
Laguna, L., Salvador, A., Sanz, T., & Fiszman, S. M. (2011). Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT - Food Science and Technology, 44(3), 737-746. doi: 10.1016/j.lwt.2010.05.034
Leonel, M., Feltran J. C., Aguiar, E. B., Fernandes, A. M., Peressin, V. A., Bicudo, S. J. (2015). Mandioca (Manihot esculenta Crantz). In: M. Leonel, A. M. Fernandes, C. M. L. Franco (Eds.), Culturas amiláceas: batata-doce, inhame, mandioca e mandioquinha-salsa (pp 183-326). Botucatu: CERAT /UNESP.
Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019). Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5(10), e02479. doi: 10.1016/j.heliyon.2019.e02479
Maina, J. W. (2018). Analysis of the factors that determine food acceptability. The Pharma Innovation Journal, 7(5), 253-257. Retrieved from https://www.thepharmajournal.com/archives/2018/vol7issue5/ PartD/7-4-84-339.pdf
Masure, H. G., Fierens, E., & Delcour, J. A. (2016). Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science, 67(1), 92-111. doi: 10.1016/j.jcs.2015. 09.009
Meilgaard, M., Carr, B. T , & Civille, G. V. (2006). Sensory evaluation techniques (4nd ed.). Boca Raton: CRC Press.
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., & Lajolo, F. M. (2011.) Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Hum Nutrition, 66(3), 231-237. doi: 10.1007/s11130-011-0238-0
Mesquita, C. B., Leonel, M., Franco, C. M. L., Leonel, S., Garcia, E. L., & Santos, T. P. R. (2016). Characterization of banana starches obtained from cultivars grown in Brazil. International Journal of Biological Macromolecules, 89(8), 632-639. doi: 10.1016/j.ijbiomac.2016.05.040
Nasir, M., Siddiq, M., Ravi, R., Harte, J. B., Dolan, K. D., & Butt, M. S. (2010). Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour. Journal of Food Quality, 33(1), 72-84. doi: 10.1111/j.1745-4557.2009.00291.x
Nawaz, A., Alhilali, A. H. T., Li, E., Khalifa, I., Irshad, S., Walayat, N.,… Tan, Z. Y. (2021). The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry, 339(1), 127875. doi: https://doi.org/10.1016/j.foodchem.2020.127875
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Review in Food Science and Nutrition, 48(9), 824-839. doi: 10.1080/10408390701719223
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2017). Fruit peel waste: characterization and its potential uses. Current Science, 113(3), 444-454. doi: 10.18520/cs/v113/i03/444-454
Pereira, D., Correia, P. M., & Guine, R. P. (2013). Analysis of the physical-chemical and sensorial properties of maria type cookies. Acta Chimica Slovaca, 6(2), 269-280. doi: 10.2478/acs-2013-0040
Plazzotta, S., Sillani, S., & Manzocco, L. (2018). Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response. International Journal of Food Science & Technology, 53(10), 2290-2297. doi: 10.1111/ijfs.13820
Purlis, E. (2010). Browning development in bakery products - a review. Journal of Food Engineering, 99(3), 239-249. doi: 10.1016/j.jfoodeng.2010.03.008
Saeleaw, M., & Schleining, G. (2010). Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers. Journal of Food Engineering, 100(1), 12-24. doi: 10.1016/1.1foodeng.2010.03.020
Sardá, F. A. H., Lima, F. N. R., Lopes, N. T. T., Santos, A. O., Tobaruela, E. C., Katoc, E. T. M., & Menezes, E. W. (2016). Identification of carbohydrate parameters in commercial unripe banana flour. Food Research International, 81(1), 203-209. doi: 10.1016/j.foodres.2015.11.016
Savlak, N., Türker, B., & Yesilkanat, N. (2016). Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chemistry, 213(1), 180-186. doi: 10. 1016/j.foodchem.2016.06.064
Serial, M. R., Blanco Canalis, M. S., Carpinella, M., Valentinuzzi, M. C., León, A. E., Ribotta, P. D., & Acosta, R. H. (2016). Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR. Food Chemistry, 192(1), 950-957. doi: 10.1016/j.foodchem.2015. 07.101
Sharma, S., Saxena, D. C., & Riar, C. S. (2016). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets. Journal of Cereal Science, 72(1), 153-161. doi: 10.1016/j.jcs.2016.10.012
Someya, S., Yoshiki, Y., & Okubo, K. (2002). Antioxidant compounds from banana (Musa Cavendish). Food Chemistry, 79(1), 351-354. doi: 10.1016/S0308-8146(02)00186-
Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A., Supriatno, & Ooi, K. L. (2011). Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.). Journal of Food Composition and Analysis, 24(1), 1-10. doi: 10.1016/j.jfca.2010. 04.005
Sung, W.C., & Chen, C.Y. (2017). Influence of cookies formulation on the formation of acrylamide. Journal of Food and Nutrition Research, 5 (6), 370-378. doi: 10.12691/jfnr-5-6-3
Thejasri, V., Hymavathi, T. V., & Roberts, T. P. P. (2017). Sensory, physico-chemical and nutritional properties of gluten free biscuits formulated with quinoa (Chenopodium quinoa willd.), Foxtail Millet (Setaria italica) and Hydrocolloids. International Journal of Current Microbiology and Applied Sciences, 6(8), 1710-1721. doi: 10.20546/ijcmas.2017.608.205
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018). Phenolic compounds within banana peel and their potential uses: a review. Journal of Functional Foods, 40(1), 238-248. doi: 10.1016/j.jff.2017.11.006
Witczak, M., Ziobro, R., Juszczak, L., & Korus, J. (2016). Starch and starch derivatives in gluten-free systems- a review. Journal of Cereal Science, 67(1), 46-57. doi: 10.1016/j.jcs.2015.07.007
Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in food science & technology, 103(1), 200-213. doi:10.1016/j.tifs.202007. 017
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2021-05-20
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Leonel, M., Santos, T. P. R. dos, Leonel, S., Santos, C. H. E. de S., & Lima, G. P. P. (2021). Blends of cassava starch with banana flours as raw materials for gluten-free biscuits. Semina: Ciências Agrárias, 42(4), 2293–2312. https://doi.org/10.5433/1679-0359.2021v42n4p2293
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