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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/22714

    Título
    Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes
    Autor
    Segundo, Cristina
    Roman Rivas, LauraAutoridad UVA Orcid
    Gómez Pallarés, ManuelAutoridad UVA Orcid
    Martínez Martínez, MarioAutoridad UVA Orcid
    Año del Documento
    2017
    Documento Fuente
    Segundo, C., Román, L., Gómez, M., Martínez, M.M. (2017) Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chemistry, 219:240:248.
    Abstract
    This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a five-fold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours.
    Revisión por pares
    SI
    Idioma
    spa
    URI
    http://uvadoc.uva.es/handle/10324/22714
    Derechos
    openAccess
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    • DEP42 - Artículos de revista [291]
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