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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Production, application and health effects of banana pulp and peel flour in the food industry.

Banana and plantain offer larger scope in the preparation of designer foods with enriched functional constituents. The study was targeted to investigate the functional and structural differences between different genome groups of banana and its influence on functional characteristics and chemical constituents. Green banana flour (GBF) was prepared from five varieties such as Grand Naine (AAA), Monthan (ABB), Saba (ABB), Nendran (AAB) and Popoulu (AAB). The flour of Monthan recorded higher swelling and water holding power at 70–90 °C while Popoulu recorded higher solubility. Differential scanning calorimetry (DSC) showed an endothermic transition enthalpy over a range of 255.57 J/g for Grand Naine to 418.81 J/g for Monthan. Light transmittance was reduced in the flour of Monthan when it was stored at 4 °C. Green banana flour contains OH, CH2 groups, COO- stretch, and C–O–H bends. X-ray crystallinity was found to be higher in the Grand Naine while Monthan exhibited C-pattern starch. Saba flour displayed a slower rate of in vitro starch digestibility than other flours. Higher phenolic content was observed in Nendran and Popoulu which was correlated with higher antioxidant properties. With its varying functional characteristics and nutritional composition, GBF could be used as a supplement in confectionary, bakery and fortified products such as baby food and healthy snacks.

Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)

Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch

Depending on geographical origin and cultural traditions, different brewing procedures are used all over the world to prepare a cup of coffee. In this work, we explored how three grinding levels of coffee powder and three coffee preparation methods - filtration (American), boiling (Turkish) and extraction under pressure (Espresso) - affect healthy compounds and physicochemical attributes in coffee served to consumers.; Results: Grinding level slightly affected the quality of coffee, whereas the preparation method significantly influenced all in-cup attributes. When the content per cup was compared, the American coffee presented higher values of antioxidant activity and total phenol content than espresso and Turkish coffees. Caffeine content was 316, 112 and 64 mg for the American, Turkish and espresso coffee cup, respectively.; Conclusion: One American, three Turkish and five Espresso coffee cups contain similar amount of caffeine of 316, 336 and 320 mg, respectively which are below the maximum daily consumption (400 mg per day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup

Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour.

Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 – 1034.11 cm3, 1.91-2.41 cm3/g, 0.41-0.52 g/cm3, 16.38-18.14% and 4.365.77 cm respectively. As a result, GBPF substituted gluten free cakes were successfully produced. Physical analyses of gluten free cakes showed that 5% and 10% GBPF substitution did not affect gluten free cake volume, specific volume, density and baking loss negatively. 5% and 10% GBPF substituted cakes were not different from control cake statistically (p>0.05). However, substitution levels of 15% and 20% resulted in poorer physical properties. Sensory analysis (data not shown) indicated that all GBPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious gluten free cake alternative, it is expected to provide an alternative in the dietary diversity of individuals with celiac disease.

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Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes

Nisasta, diyette onemli bir enerji kaynagidir. Nisastalar, enzim inkubasyonu sonrasindaki davranislarina gore hizli sindirilebilen nisasta, yavas sindirilebilen nisasta ve direncli nisasta DN seklinde siniflandirilmaktadir. Direncli nisasta DN1, DN2, DN3 ve DN4 olmak uzere dort alt tipe ayrilmistir. DN, bircok tanimda diyet lifi olarak siniflandirilmaktadir. Daha cok nisasta-olmayan polisakkaritler gibi kalin bagirsakta fermente edilen bir polisakkarittir. Bu derlemede, direncli nisasta tipleri, gida kaynaklari, direncli nisastanin saglik uzerine yararlari ve gida uygulamalari irdelenmistir

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Burcu Türker

Papers

Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes

Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri