Green banana biomass (Musa sp.) as an ingredient in the development of pasta
DOI:
https://doi.org/10.33448/rsd-v11i3.26204Keywords:
Unripe banana; Cooking quality; Functional ingredients.Abstract
Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to obtain their biomass. The pH values, total titratable acidity, total soluble solids, reducing sugars, moisture, ash, proteins, lipids, total starch, total energetic value (TEV), vitamin C, total phenolic compounds (TPC), minerals, and color were significantly different among the different GBB samples used. Each GBB showed different values of certain analyzed parameters; for instance, ‘BRS Platina’ presented low contents of total starch, lipids, TEV and high levels of vitamin C and TPC. The GBB ‘Fhia 01’presented the highest levels of moisture, proteins, and potassium. All GBBs provided good technological attributes (cooking time, weight increase, cooking loss, and volume increase) for the prepared gnocchi dough. Overall, the application of GBB as an ingredient in gnocchi formulation provided good technological quality and increased nutritional value, thus meeting the growing demand of the consumer market for products with greater health benefits.
References
Alessandrini, L. et al. (2010). Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi). Journal of Food Science, 75 (9), S542-S547. 10.1111/j.1750-3841.2010.01842.x.
AACC (American Association of Cereal Chemists). (1989). Approved methods of the AACC. (10a ed.), AACC.
Adi, D. D., Oduro, I. N., & Tortoe, C. (2019). Physicochemical changes in plantain during normal storage ripening. Scientific African, 6, e00164.
https://doi.org/10.1016/j.sciaf.2019.e00164
Anyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2015). Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars. Food Science & Nutrition, 3 (3), 221-232. https://doi.org/10.1002/fsn3.208
ASEANFOODS, Institute of Nutrition, Mahidol University. (2011) ASEAN Manual of Food Analysis. Thailand: Institute of Nutrition, Mahidol University. Retrieved from https://inmu2.mahidol.ac.th/aseanfoods/doc/ASEAN%20Manual%20of%20Food%20Analysis.pdf.
AOAC. (2010). Official Methods of Analysis. 18 ed. Revision 3, Association of Official Analytical Chemists.
Brazil (2003). Ministry of Health. National Health Surveillance Agency (ANVISA). RDC Resolution 360, of December 23, 2003. Technical Regulation on Nutritional Labeling of Packaged Foods. Federal Official Gazette, Brasília, DF. http://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2003/rdc0360_23_12_2003.html.
Brazil (2005). Ministry of Health. National Health Surveillance Agency (ANVISA). RDC Resolution 269, of September 22, 2005. Technical Regulation on Recommended Daily Intake (IDR) of Protein, Vitamins and Minerals. Federal Official Gazette, Brasília, DF, http://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2005/rdc0269_22_09_2005.html.
Brazilian Table of Food Composition (TACO). (2011) (4a ed.), State University of Campinas - UNICAMP. Campinas: UNICAMP/NEPA. https://www.nepa.unicamp.br/taco/contar/taco_4_edicao_ampliada_e_revisada.pdf?arquivo=1
Boukid, F. (2021). Plant-based meat analogues: from niche to mainstream. European Food Research and Technology, 247, 297–308. https://doi.org/10.1007/s00217-020-03630-9
Burgos, V. E. et al. (2019). Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi. International Journal of Gastronomy and Food Science, 16, 100142. https://doi.org/10.1016/j.ijgfs.2019.100142
Campuzano, A., Rosell, C. M., & Cornejo, F. (2018). Physicochemical and nutritional characteristics of banana flour during ripening. Food Chemistry, 256, 11-17. https://doi.org/10.1016/j.foodchem.2018.02.113
Cappa, C. et al. (2017). Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology. LWT - Food Science and Technology, 84, 464-470. 10.1016/j.lwt.2017.06.004
Cassettari, V. M. G. et al. (2018). Combinations of laxatives and green banana biomass on the treatment of functional constipation in children and adolescents: a randomized study. Jornal de Pediatria, 95 (1), 27-33. https://doi.org/10.1016/j.jped.2017.10.011
Castelo-Branco, V. N. et al. (2017). The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta. Brazilian Journal of Food Technology, 20. https://doi.org/10.1590/1981-6723.11916
Costa, E. L. et al. (2017). Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt. Food Science and Technology, 37 (3), 363-368. https://doi.org/10.1590/1678-457x.01016
Dias, A. R. et al. (2011). Massa de empada sem glúten e sem leite, enriquecida com biomassa de banana verde. Nutrição Brasil, 10 (3), 175-177. Retrieved from https://www.researchgate.net/publication/340201418_Massa_de_empada_sem_gluten_e_sem_leite_enriquecida_com_biomassa_de_banana_verde.
Dinon, S. et al. (2014). Mortadela Tipo Bologna com Reduzido Teor de Lipídios Pela Adição de Biomassa de Banana Verde, Pectina, Carragena e Farinha de Linhaça. Revista Ciências Exatas e Naturais, 16 (2), 230-246. 10.5935/RECEN.2014.02.04
Edgell, K. (1989). Usepa Method Study 37 - SW-846 Method 3050, Acid Digestion of Sediments, Sludges and Soils. U. S. Environmental Protection Agency, Washington, D. C., EPA/600/4-89/012.
Fradique, M. et al. (2010). Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: preparation and evaluation. Journal of the Science of Food and Agriculture, 90 (10), 1656–1664. https://doi.org/10.1002/jsfa.3999
Hazell, T. (1985). Minerals in foods: dietary sources, chemical forms, interactions, bioavailability. World Review of Nutrition and Dietetics, 46, 1−123. https://doi.org/10.1159/000411649
Hummel, C. (1966). Macaroni Products: Manufacture, Processing and Packing. (2a ed.), Food Trade Press.
Izidoro, D. R. et al. (2008). Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises). LWT - Food Science and Technology, 41 (6), 1018–1028. https://doi.org/10.1016/j.lwt.2007.07.009
Loesecke, H. W. V. (1950). Bananas: Chemistry, physiology, technology, (2a ed.), Interscience Publishers.
Marques, P. A. R. et al. (2016). Development and Sensorial Analysis of Food Products Using Green Banana Biomass. Journal of Culinary Science & Technology, 15 (1), 64-74. 10.1080/15428052.2016.1204972
Mastro, N. L. et al. (2007). Avaliação crítica da polpa de banana (Musa spp.) verde. Revista de Higiene Alimentar, 21 (153), 39-45. Retrieved from http://repositorio.ipen.br/bitstream/handle/123456789/5130/13691.pdf?sequence=1&isAllowed=y.
Mohan, T. et al. (2014). Magnitude of changes in the activity of amylases and cellulase and its association with the biochemical composition during maturation and ripening of banana (Musa spp.). Biochemistry and Physiology, 3 (2), 127. 10.4172/2168-9652.1000127
Ndangui, C. B. et al. (2014). Impact of thermal and chemical pretreatments on physicochemical, rheological, and functional properties of sweet potato (Ipomea batatas Lam) flour. Food and Bioprocess Technology, 7 (12), 3618-3628. https://doi.org/10.1007/s11947-014-1361-3
Nelson, N. A. (1944). Fotometric adaptation of Somogyi method for the determination of glucose. Journal of Biological Chemistry, 153, 375-380. https://www.jbc.org/content/153/2/375.full.pdf.
Oliveira, D. A. S. B. (2015). Avaliação da qualidade de pão com adição de farinha e purê da banana verde. Revista Brasileira de Fruticultura, 37 (3), 699-707.
http://dx.doi.org/10.1590/0100-2945-176/14
Oliveira, C. R., Santos, M. B., & Santos, M. de F. G. (2016). O potencial funcional da biomassa de banana verde (Musa spp.) na simbiose intestinal. Revista Ciência e Sociedade, 1 (1). http://periodicos.estacio.br/index.php/cienciaesociedade/article/viewArticle/2145
Omeire, G. C., Umeji, O. F., & Obasi, N. E. (2014). Acceptability of Noodles Produced from Blends of Wheat, Acha and Soybean Composite Flours. Nigerian Food Journal, 32 (1), 31-37. https://doi.org/10.1016/S0189-7241(15)30093-X
Padam, B. S. et al. (2014). Banana by-products: an under-utilized renewable food biomass with great potential. Journal of Food Science and Technology, 51 (12), 3527-3545. 10.1007/s13197-012-0861-2
Pires, T. C. S. P. et al. (2020). Extracts from: vaccinium myrtillus L. Fruits as a source of natural colorants: Chemical characterization and incorporation in yogurts. Food and Function, 11 (4), 3227-3234.
1039/c9fo02890k
Punia, S. et al. (2019). Rheological behavior ofwheat starch and barley resistant starch (type IV) blends and their starch noodles making potential. International Journal of Biological Macromolecules, 130, 595-604. https://doi.org/10.1016/j.ijbiomac.2019.03.009
Ranieri, L. M., & Delani, T. C. de O. (2014). Banana verde (Musa spp): obtenção da biomassa e ações fisiológicas do amido resistente. Revista Uningá, 20 (3), 43-49. Retrieved from http://revista.uninga.br/index.php/uningareviews/article/view/1602.
Riquette, R. F. R. et al. (2019). Do production and storage affect the quality of green banana biomass? LWT - Food Science and Technology, 111, 190-203. https://doi.org/10.1016/j.lwt.2019.04.094
Salih, Z. A. et al. (2017). Physicochemical and Functional Properties of Pulp and Peel Flour of Dried Green and Ripe Banana (Cavendish). International Journal of Research in Agricultural Sciences, 4 (6), 2348-3997. https://www.researchgate.net/publication/322292115_Physi cochemical_and_Functional_Properties_of_Pulp_and_Peel_Flour_of_Dried_Green_and_Ripe_Banana_Cavendish.
Santos, J. M. et al. (2021). Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design. Meat Science, 175 (108433). 10.1016/j.meatsci.2021.108433
Savlak, N., Türker, B., & Yeşilkanat, N. (2016). Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chemistry, 213, 180-186. https://doi.org/10.1016/j.foodchem.2016.06.064
Shammakh, M., Ali, R. T., & Shaari, T. (2020). The Relationship of Health and Nutrition Claims towards Purchasing Choices among Consumers in Shah Alam, Selangor. Journal of Nutritional Science and Vitaminology, 66, S222–S225. https://doi.org/10.3177/jnsv.66.S222
Silva, E. M. M., Rossini, A. F., & Carvalho, J. L. V. (2016). Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato. Bioscience Journal, 32 (1), 81-88. 10.14393/BJ-v32n1a2016-29598.
Silva, K. C. et al. (2017). Elaboração de Biscoitos a Partir da Biomassa da Banana Verde. Revista CIENTEC, 9 (1), 136–40. https://www.conhecer.org.br/enciclop/2017b/agrar/caracterizacao%20da%20biomassa.pdf.
Singh, B. et al. (2016). Bioactive compounds in banana and their associated health benefits – A review. Food Chemistry, 206 (1), 1-11. 10.1016/j.foodchem.2016.03.033
Somogy, M. A. (1945). New Reagent for Determination of Sugars. Journal of Biological Chemistry, 160, 61-8. https://www.jbc.org/content/160/1/61.full.pdf.
Souto, V. O. et al. (2021). Olive oil-in-water emulsion as a source of desirable fatty acids in free-range “Caipira” chicken ham. LWT - Food Science and Technology, 144, 111216. 10.1016/j.lwt.2021.111216
Souza, N. C. O. et al. (2018). Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes. LWT - Food Science and Technology, 89, 617-623. 10.1016/j.lwt.2017.11.050
Strohecker, R., & Henning, H. M. (1967). Analisis de vitaminas: métodos comprobados. Paz Montalvo.
Swain, T., & Hillis, W. E. (1959). The phenolics constituents of prunus domestica. I. - The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10 (1), 63-68. https://doi.org/10.1002/jsfa.2740100110
Vogado, C. O. et al. (2018). Enrichment of probiotic fermented milk with green banana pulp: Characterization microbiological, physicochemical and sensory. Nutrients, 10 (4), 427. https://doi.org/10.3390/nu10040427
Wan, Z. et al. (2021). Strategies for lowering the added sugar in yogurts. Food Chemistry, 344 (128573). https://doi.org/10.1016/j.foodchem.2020.128573
World Health Organization (WHO). (2018). Obesity and overweight. Noncommunicable diseases and their risk factors (NCDs). 2018. WHO. http://www.who.int/ncds/introduction/en/
Youryon, P., & Supapvanich, S. (2017). Physicochemical quality and antioxidant changes in ‘Leb Mue Nang’ banana fruit during ripening. Agriculture and Natural Resources. 51 (1), 47-52. https://doi.org/10.1016/j.anres.2015.12.004
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Layla Pereira do Nascimento Tinoco; Lorena de Sá Oliveira; Ivanilda Maria Augusta; José Lucena Barbosa Junior; Maria Ivone Martins Jacintho Barbosa
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
