title: Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.
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 fivefold 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.
authors.affiliation: Facultad de Ingeniería, CIT Jujuy, Universidad Nacional de Jujuy, CONICET, Italo Palanca, 4600 Jujuy, Argentina; Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
authors.forename: Cristina
authors.initials: C
authors.lastname: Segundo
authors.affiliation: Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
authors.forename: Laura
authors.initials: L
authors.lastname: Román
authors.affiliation: Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Gómez
authors.affiliation: Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: mart1269@purdue.edu.
authors.forename: Mario M
authors.initials: MM
authors.lastname: Martínez
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D028521:Musa / Q000737:chemistry*; D064209:Phytochemicals / Q000032:analysis*
chemical_list: D004043:Dietary Fiber; D064209:Phytochemicals
keywords: Antioxidant capacity; Cake; Dietary fiber; Particle size; Resistant starch; Unripe banana