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
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- 作者：Cristina Segundoa ; b ; Laura Romá ; nb ; Manuel Gó ; mezb ; Mario M. Martí ; nezb ; c ; mart1269@purdue.edu" class="auth_mail" title="E-mail the corresponding author ; mariomartinez175@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Unripe banana ; Dietary fiber ; Cake ; Particle size ; Antioxidant capacity ; Resistant starch
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：240-248
- 全文大小：885 K
文摘
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The coarser fractions of banana flour yielded more fiber and phenolic compounds.
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30% replacement of banana flour in layer cakes is proved without a quality worsening.
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The particle size of banana flours strongly influenced the quality of sponge cakes.
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Banana flours increased the content of resistant starch and dietary fiber of cakes.
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Sponge made with banana flours yielded more polyphenols and antioxidant capacity.