RT info:eu-repo/semantics/article
T1 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
A1 Segundo, Cristina
A1 Roman Rivas, Laura
A1 Gómez Pallarés, Manuel
A1 Martínez Martínez, Mario
AB This article describes the effect of mechanically fractionated flours from green bananas on thenutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding onlya small decline in the sensory perception. On the contrary, sponge cakes were noticeableworsened with the use of banana flours (lower specific volume, worse sensory attributes andhigher hardness), which was minimized when using fine flour. Both layer and sponge cakesexhibited an enhancement of the resistant starch and dietary fiber content with the replacementof green banana flour (up to a five-fold improvement in RS performance). Moreover, spongecakes yielded more polyphenols and antioxidant capacity with banana flours, especially with thecoarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasiblenutritional enhancement of cakes with the use of banana flours.
YR 2017
FD 2017
LK http://uvadoc.uva.es/handle/10324/22714
UL http://uvadoc.uva.es/handle/10324/22714
LA spa
NO 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.
DS UVaDOC
RD 22-nov-2024