Abstract
In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.
Highlights
Banana (Musa spp.) is a plant species that grows in tropical and subtropical regions and is one of the main food supplies all over the world [1,2]
Flour obtained from green banana pulp and peel was found to have significant (p
Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists
Summary
Banana (Musa spp.) is a plant species that grows in tropical and subtropical regions and is one of the main food supplies all over the world [1,2]. Banana peel and unripe banana fruit are rich in dietary fibre and indigestible carbohydrates, proteins, essential amino acids, cellulose, hemicelluloses, lignin, starch, resistant starch, polyunsaturated fatty acids and potassium [1,3,4,5,6,7,8,9,10]. This fruit contains antioxidant compounds including polyphenols, catecholamines and carotenoids [9,11,12,13,14]. Among several advantages of using fruit fibre in ice cream production can be the improvement of the structure of ice cream due to their fibrous framework and melting properties, reduction of recrystallization, resulting in prolonged shelf life, and enhancement of the ice cream viscosities, allowing freezing at higher overrun, causing no negative effect on the ice crystal sizes, and leading to a more homogenous air bubble formation in the ice cream [21,22]
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