Determination of Unripe Banana Flour as Functional Ingredient on Physical Properties of Cake Batter

Hosseinvand A,Sorkhineja A

doi:10.4172/2157-7110.1000723

Abstract

Food waste problem is becoming one of the important and crucial issues at the globalization levels. In this study, researchers try to prevent Banana fruit waste converting to Banana flour as ingredient with long shelf life. Bakery products are probably one of the most important foodstuffs in the world. In traditional methods for preparation bakery products main ingredients were wheat or barley flours. In this present study the influence of Unripe Banana Flour (UBF) as a functional flour replacer on Color attributes, pH value, and specific gravity of cake batter was studied. The results indicated that all UBF cake batter formulation had significantly lower in lightness. Moreover, Lightness (L*-Value) of the UBF samples were darkness than control sample. In view of pH value, all the UBF samples were lower than testifier. These UBF samples showed lower specific gravity than control sample. According to the results, this study shows good potential for application of UBF as functional ingredient to be used as part of flour replacer in cake batter.

Highlights

In recent years, most people would like to use new food products with novel formulation or ingredients
Several researches were done for production of Ripe and Unripe Banana Flour in Bakery products [2,3,4]
The pH values of all samples decreased with increasing level of Unripe Banana Flour (UBF) concentration

Summary

Introduction

Most people would like to use new food products with novel formulation or ingredients. Many kinds of fruits and vegetables are wasted during the storage and transportation. One of the valuable activities to prevent food waste in supply chain is by converting raw materials to ingredients that are having high ability of storage than raw materials. Unripe Banana Flour is one of the most importance sources of phenolic compounds and nutritional composition [2]. The objective of this present study was to develop and evaluate Unripe Banana Flour as natural nutritional ingredient and flour replacer on some physicochemical properties and its application in cake batter

Objectives

Methods

Results