title: Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour.
abstract: Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI],P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4.75 ± 0.07%, 30.25 ± 0.05%, and 4.00 ± 0.05 min to 13.75 ± 0.06%, 35.64 ± 0.06%, and 39.61 ± 1.18 min with WF:PTBF/95:05, WF:CTBF/00:100, WF:BBF/80:20, WF:100 and WF:CTBF/00:100, WF:PTBF/95:05, WF:100, WF:PTBF/00:100 having lowest and highest values, respectively.P,F,Sviscosities,PTandTranged from 186.17 ± 0.71, 217.08 ± 1.41, 38.92 ± 5.42 RVU, 84.70 ± 0.28°C, 5.04 ± 0.05 min to 461.0 ± 5.07, 348.5 ± 8.84, 88.83 ± 0.24 RVU, 87.20 ± 0.00°C, 6.24 ± 0.05 min, respectively.E,MI,P/L, andEIranged from 141.50 ± 0.71 × 10-4J, 15.35 ± 0.07, 0.59 ± 0.83 and 35.85 ± 0.07 to 325.00 ± 1.4 × 10-4J, 22.55 ± 0.07, 2.75 ± 0.07, and 70.50 ± 0.71, respectively. WA and SV were 48.12 ± 0.07 to 52.60 ± 0.14 and 2.850 ± 0.07 to 5.635 ± 0.18 with the WF having significantly (P< 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.
authors.affiliation: Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Adegoke H
authors.initials: AH
authors.lastname: Bakare
authors.affiliation: Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Olukemi D
authors.initials: OD
authors.lastname: Ogunbowale
authors.affiliation: Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria.
authors.forename: Mojisola O
authors.initials: MO
authors.lastname: Adegunwa
authors.affiliation: Department of Home Economics and Hotel Management Tai Solarin University of Education Nigeria Ijebu-Ode Nigeria.
authors.forename: Joseph O
authors.initials: JO
authors.lastname: Olusanya
keywords: Baking; banana; bread; pretreaments; production; rheology