Artículos de revistas
Addition Of Green O Banana Flour To Instant Noodles Technological Rheological And Technological Properties [adição De Farinha De Banana Verde Em Macarrão Instantâneo: Propriedades Reológicas E Tecnológicas]
Registro en:
Ciencia E Agrotecnologia. , v. 35, n. 6, p. 1157 - 1165, 2011.
14137054
10.1590/S1413-70542011000600016
2-s2.0-84855463718
Autor
Vernaza M.G.
Gularte M.A.
Chang Y.K.
Institución
Resumen
Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of functional IN. When 10% GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10% GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79%) and RS (3.98%) contents in the final product. 35 6 1157 1165 (2000) Approved Methods of the American Association of Cereal Chemists, , AACC, 10th ed.). St. Paul: American Association of Cereal Chemists, Inc (1995) Methods of Analysis, , AOAC, 16th Ed. Int. Assoc. Official Analytical Chemists: Washington, DC (2005) Associação Brasileira Das Indústrias De Massas Alimentícias, , http://www.abima.com.br/mercado03.asp, ABIMA Almeida, E.L., Chang, Y.K., Steel, C.J., Effect of adding different dietary fiber sources on farinographic parameters of wheat flour (2010) Cereal Chemestry, , Article In Press Borges, M., Pereira, J., Lucena, M., Caracterização da farinha de banana verde (2009) Ciência E Tecnologia De Alimentos, Campinas, 29 (2), pp. 333-339. , abr./jun (2005) Ministério Da Saúde. Agência Nacional De Vigilância Sanitária (ANVISA, , http://www.e-legis.bvs.br, BRASIL, Resolução RDC N o 263 de 22 de setembro de 2005 Champ, M., Faisant, N., Resistant starch: Analytical and physiological aspects (1996) Boletim SBCTA, 30, pp. 37-43. , Campinas Choo, C.L., Aziz, N.A.A., Effects of banana flour and b-glucan on the nutritional and sensory evaluation of noodles (2010) Food Chemistry, 119, pp. 34-40 Eerlingen, R.C., Delcour, J.A., Formation, analysis, structure and properties of type III enzyme resistant starch (1995) Journal of Cereal Science, 22, pp. 129-138 Fasolin, L.H., Biscoitos produzidos com farinha de banana: Avaliações química, física e sensorial (2007) Ciência E Tecnologia De Alimentos, 27 (3), pp. 524-529. , Campinas Goñi, I., Garcia-Diz, L., Saura-Calixto, F., Analysis of resistant starch: A method for foods and food products (1996) Food Chemistry, 56, pp. 445-449 Hoseney, R.C., (1998) Principles of Cereal Science and Technology, , St. Paul: American Association of Cereal Chemists Hou, G.Q., Oriental noodles (2001) Advances In Food and Nutrition Research, 43, pp. 141-193 Rapid Pasting Method (1995) International Association of Cereal Science and Technology, , ICC. International association for cereal science and technology. ICC Standard No. 162 Juarez-Garcia, E., Composition, digestibility and application in breadmaking of banana flour (2006) Plant Foods For Human Nutrition, 61 (3), pp. 131-137 Mota, R., Composition and functional properties of banana flour from different varieties (2000) Starch/Stärk, 52, pp. 63-68. , Weimheim Park, C.S., Baik, B.K., Relationship between protein characteristics and instant noodle making: Quality of wheat flour (2004) Cereal Chemistry, 81, pp. 159-164. , St. Paul Ovando-Martinez, M., Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta (2009) Food Chemistry, 113, pp. 121-126 Rho, K.L., Seib, O.K., Chung, D.S., Retardation of rancidity in deep-fried instant noodles (1986) Journal of the American Oil Chemist's Society, 63, pp. 251-256 Tribess, T.B., Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions (2009) Food Science and Technology LWT, 42, pp. 1022-1025. , Switzerland Wu, J., Aluko, R.E., Corke, H., Partial least-squares regression study of the effect of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles (2006) Journal of Cereal Science, 44, pp. 117-126