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

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

https://www.mdpi.com/1420-3049/23/9/2312/pdf/1

Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

The study aimed to examine carrot, pumpkin and apple powders produced by hot‐air‐drying (50, 60, 70 °C) of samples with different levels of fragmentation (cut, grated, blended). The drying temperatures and sample structure were shown to be important determinants of the quality of the powders. The best colour stability of carrot, pumpkin and apple was found for the grated sample dried at 70 °C, the blended sample dried at 70 °C and the blended sample dried at 70 °C, respectively. The highest antiradical capacity and reducing power were found for powders obtained after drying the cut samples at 70 °C. Total phenolics and free radical quenchers were well bioaccessible in vitro. In turn, the reducing power was markedly reduced after drying at 50 °C. The analysed powders are a valuable source of concentrated bioactive ingredients, which predisposes them to serve as functional food components.

Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

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

Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation Specific volume and density ranged between 148-204 mL/g and 489-654 g/mL in persimmon powder substituted cakes, respectively, whereas it was 208 mL/g and 506 g/mL in control cake Substitution of sugar with 20 and 40% persimmon powder resulted in statistically comparable cakes with control in terms of specific volume and density Springiness, cohesiveness and resilience decreased; hardness and chewiness increased by increasing persimmon powder substitution 20% persimmon powder substituted gluten-free cake was statistically similar to control cake in terms of hardness Persimmon inclusion lead to enriched cakes with significantly higher total phenolic content (up to 3042%), ferric reducing antioxidant power (up to 3844%) and radical scavenging activity (up to 2643%) Enriched gluten-free cakes with increased K, antioxidant activity, total phenolic content as well as favorable sensorial and physical properties were achieved by 20 and 40% persimmon powder substitution This study can help socialization of celiac people outside their houses by providing nutritious cakes

/pdf/utilization-of-persimmon-powder-in-gluten-free-cakes-and-2uyy74j9zd.pdf

Nazlıcan Yeşilkanat

Papers

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

Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties