In recent past, there are rising demands to push towards embracing high fiber products as parallel to an increase in obesity, cardiovascular diseases and diabetes. Notably, banana pseudostem flour (BP) bears high fibrous components which are well enriched with cellulosic material, dietary fibres, inorganic compound, low molecular weight sugars as well as antioxidant compounds with a potential of functional ingredients for developing functional food. More research indicates that the amounts of juice extracted from such Musa Cavendish (banana pseudostem) have the potential of being processed in the form of isotonic drink resulting from the presence of high mineral content like potassium. Works conducted on the partial commercial wheat flour (WF) replacement by fiber rich sources like rice straw, whole wheat, rye, barley, oat while encouraging the composite breads production (Mukhopadhyay, S., Fangueiro, Arpac & Senturk 45). On the other hand, partial WF substitution for non-wheat flour is linked with the handling of problems while processing the product that subsequently results in poor texture for the overall finished products as an outcome of gluten dilution. In turn, the application of additives like hydrocolloids is necessary as a gluten substitute within the composite bakery products. Further, carboxymethylcellulose (CMC) and Xanthan gum (XG) are mostly applied across the food industry due to their low concentrations and provide good storage stability, aesthetic appeal and water-binding capacity. The XG component is popular as a compatible element of the food components, like protein, acids, and salts. This offers the synergistic effects where there are mixed thickeners like starch, cellulose derivatives, carrageenan, gelatine and alginates (Rosell & Santos 273).
Materials and Methods
Banana pseudostem flour preparation
Banana pseudostems will be collected from local farms. The BP will be processed through manual peeling off the banana pseudostem skin several layers across the (epidermis) using a sterile knife. The samples will then rinsed using deionized water and later cut into smaller pieces. For this, the pseudostem will be boiled for 16 minutes for purposes of softening the texture prior soaking in sodium metabisulfite solution (0.1% w/w) for 30 minutes. The pseudostem will then be sliced through electric slicers before being dried using a ventilated dryer at 60oC for close to 24 hours. These dried pseudostem slices will be blended using a blender and sieved through passing the material in a mesh sieve (355-μm). The BP will be kept in airtight plastic containers and later stored in refrigerators prior usage.
Ingredients and formulations
Preliminary chemical composition evaluations of the WF and BP will be conducted for purposes of ascertaining the moisture, crude fat, crude protein, crude fiber and ash contents within the flours; oven drying, Kjeldahl’s (AOAC method), gravimetric methods (AOAC method), Soxhlet (AOAC method) and dry ashing (AOAC method), respectively, will be used in determining these properties. The chemicals to be used within this study will be of analytical grade. Further, the samples for analyses of the WF were subjected to 11% of WF substitution with BP and 11% of WF substitution with BP with the adding of 0.9% flour weight basis of CMC or XG (10BPC and 10BPX, respectively) (Rosell & Santos 281). The blends will be mixed well and sieved using a 42 mesh sieve to promote uniform mixing. Xanthan gum will be procured from Sigma-Aldrich Sdn. and carboxymethylcellulose will be purchased from Merck Sdn. Bhd.
Pasting Properties Analyses
The properties of pasting for the WF are in good relation with BP as assessed through the Rapid Visco-Analyser. A sample (3gm) was also dispersed using an aluminum canister that contains 25gms of the distilled water. Further, the samples were also tested using the Standard Profile 1 in which the suspension of flour-water was also held using 50oC for approximately one minute and subjected to heat to 95oC, suspended for 10 minutes, and cooled to the temperature of 50oC and later observed for 2 more minutes (Rosell & Santos 271). The parameters of starch viscosity measured were breakdown viscosity, peak viscosity, pasting temperature, setback viscosity and final viscosity. The outcomes are expressed in the form of RVU for most of the parameters excluding pasting temperature that was expressed in oC.
Statistical Analyses
All statistical analyses were carried out through the use of SPSS 14.0 software. The results that were obtained from the present study will be represented as mean values of the individual replicates ± the standard deviation. All significant differences existing between mean values were established by multiple range test (Duncan’s) at a critical environment of P < 0.05 (Rosell & Santos 279).
Results and Discussion
The Chemical Compositions Determination
It is of the essence to appreciate that the proximate flour compositions used within this study before the development of new dietary fiber-rich formulations of the bakery products showed the WF and BP composition used in the study. for this reason, the results indicate that BP remains one of the excellent ash sources (6.75%) while crude fiber stands at 24.33%. on the other hand, the BP protein content remained less (at 2.70%) as compared to that of WF at 13.35% (Nimsung, Thongngam & Naivikul 324). for this reason, the high crude fiber content in BP is a clear indication of the potential application of the high-fiber source as added into the bakery products while compensating for deficiencies of dietary fiber within the daily diet.
Dough mixing properties determination
Properties of dough mixing for the WF, 10BP and 10BP which contains hydrocolloids (CMC or XG) are rather different. Water absorption through the WF was rather different from that of 10BPX, 10BP and 10BPC, even though there lacked significant differences between such dough from the addition of more hydrocolloids. The water absorption also increased based on the BP substitution as well as the added hydrocolloids (Mukhopadhyay, Fangueiro, Arpac & Senturk 39). There was consistency with findings regarding the greater water proportions as required within the hydrocolloid presence (cellulose, microbial and algal gums) in tortilla and wheat dough. This can be attributed to hydroxyl groups for both the hydrocolloid and BP structures allowing more water interactions across the hydrogen bonding. For this reason, gum molecules are rather apparent to have even more water binding capabilities as compared to than gluten.
The dough development time is explained as the variation of the time between the moment of the initial addition of water and that which is immediately preceding the subsequent detection for dough weakening. All the time necessary for the dough to attain 500 BU for DDT remained shortest while the dough which contained CMC (13.80 min) was compared with subsequent samples. On the other hand, no significant difference could be realized found between the 10BP and 10BPC (14.3 min) dough. The dough with XG exhibited long DDT (16.57 minutes) (Mondal & Datta 474). The dough stability was a measure of the moments necessary for the curve to remain at or above the 500 BU mark. This gives an illustration of the strength of dough which had higher values and hence pointing at stronger dough. Most commercial bread flours develop a form of stability value ranging around 10 minutes. 10BP indicated less stability as compared to the WF dough coupled with the hydrocolloids addition of the wheat dough which also reduced the entire stability.
Conclusion
Farinograph results are an indication that the overall forms of existence for the fiber based on the BP also increased the relevant water absorption for the composite forms of dough. Additionally, dough that had 10% BP substitution had weak and rather inextensible dough while mixing. Therefore, such dough preparations are an illustration that the reduction on its stability as well as breakdown of values as compared with the ones for such WF dough is eminent. The most evident sample based on the XG addition had on the other had the longest DDT within all the samples (Nimsung, Thongngam & Naivikul 330). It is on these grounds that the composite flour sample and samples with the hydrocolloids did not encounter many changes while the mixture Tc was keen to increase the Tp and To which greatly decreased the ΔHg based on the sample given. With reference to the pasting profiles, there were no significant differences found within the pasting temperatures for the flour mixtures. Additionally, part of the XG within the mixture significantly increased aspects of peak viscosity as well as trough as compared to the WF. However, the 10BPX, 10BPC and 10BP samples significantly lowered the breakdown, final viscosity as well as the setback values relating to the WF suspension (Mondal & Datta 465). The fundamental analyses were important while they were applied within the bakery industrial like bread, cookies, biscuit, and muffin as well as cake.
Works Cited
Mondal, A. and Datta, A. Bread baking-A review. Journal of Food Engineering. 2008. 86: 465-474.
Mukhopadhyay, S., Fangueiro, R., Arpac, Y. and Senturk, U. Banana fibers – variability and fracture behaviour. Engineered Fibers and Fabrics. 2008. 3(2): 39-45.
Nimsung, P., Thongngam, M. and Naivikul, O. Compositions, morphological and thermal properties of green banana flour and starch. Kasetsart: Journal Natural Science .2007. 41: 324-330.
Rosell, C. M. and Santos, E. Impact of fibers on physical characteristics of fresh and staled bake off bread. Journal of Food Engineering. 2010. 98: 273-281.
