The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions
Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to...
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2025-01-01
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| author | Yasmeen M. Bashmil Frank Bekes Michael Ruderman Hafiz A. R. Suleria Rudi Appels Frank R. Dunshea |
| author_facet | Yasmeen M. Bashmil Frank Bekes Michael Ruderman Hafiz A. R. Suleria Rudi Appels Frank R. Dunshea |
| author_sort | Yasmeen M. Bashmil |
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| description | Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). Using MixoLab 2, we recorded the rheological parameters of the dough that had GBF substitutions. Additionally, the flour color (‘<i>L*</i>’, ‘<i>a*</i>’, and ‘<i>b*</i>’ value) and crumb cell structure analysis were evaluated. Although increasing the amount of GBF replacement generally improved dough quality with all banana cultivars, GBF from Cavendish and Ladyfinger showed a greater improvement than Ducasse. Improved dough mixing stability and increased viscosity, starch gelatinization, and retrogradation were all predicted to contribute to longer bread shelf life. RS content of the enriched bread increased significantly with both Ladyfinger and Ducasse (2.6%), while Ladyfinger bread had the highest DF (9.1%). With increasing GBF, <i>L*</i>, <i>a*</i>, and <i>b*</i> values were changed considerably with a strong linear correlation. A MATLAB analysis indicated substantial variations across samples regarding the small, medium, and total air space counts based on 10% banana flour as a standard level of addition. In conclusion, the processing properties and nutritional value of wheat flour can be enhanced by replacing specific proportions of wheat flour with green banana flour without major detrimental effects on dough processing attributes and thus highlight the possibility of utilizing GBF from different banana varieties for use in fine-tuning composite flour developments. |
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| institution | Kabale University |
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| publishDate | 2025-01-01 |
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| spelling | doaj-art-ca94230e1c3d4577966604692409ad992025-01-24T13:46:45ZengMDPI AGPlants2223-77472025-01-0114220710.3390/plants14020207The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread SubstitutionsYasmeen M. Bashmil0Frank Bekes1Michael Ruderman2Hafiz A. R. Suleria3Rudi Appels4Frank R. Dunshea5Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi ArabiaFBFD Pty Ltd., Sydney, NSW 2151, AustraliaFaculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaFaculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaFaculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaFaculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaFunctional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). Using MixoLab 2, we recorded the rheological parameters of the dough that had GBF substitutions. Additionally, the flour color (‘<i>L*</i>’, ‘<i>a*</i>’, and ‘<i>b*</i>’ value) and crumb cell structure analysis were evaluated. Although increasing the amount of GBF replacement generally improved dough quality with all banana cultivars, GBF from Cavendish and Ladyfinger showed a greater improvement than Ducasse. Improved dough mixing stability and increased viscosity, starch gelatinization, and retrogradation were all predicted to contribute to longer bread shelf life. RS content of the enriched bread increased significantly with both Ladyfinger and Ducasse (2.6%), while Ladyfinger bread had the highest DF (9.1%). With increasing GBF, <i>L*</i>, <i>a*</i>, and <i>b*</i> values were changed considerably with a strong linear correlation. A MATLAB analysis indicated substantial variations across samples regarding the small, medium, and total air space counts based on 10% banana flour as a standard level of addition. In conclusion, the processing properties and nutritional value of wheat flour can be enhanced by replacing specific proportions of wheat flour with green banana flour without major detrimental effects on dough processing attributes and thus highlight the possibility of utilizing GBF from different banana varieties for use in fine-tuning composite flour developments.https://www.mdpi.com/2223-7747/14/2/207functional breadgreen bananaMixoLabRSDFdough rheology |
| spellingShingle | Yasmeen M. Bashmil Frank Bekes Michael Ruderman Hafiz A. R. Suleria Rudi Appels Frank R. Dunshea The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions Plants functional bread green banana MixoLab RS DF dough rheology |
| title | The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions |
| title_full | The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions |
| title_fullStr | The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions |
| title_full_unstemmed | The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions |
| title_short | The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions |
| title_sort | physicochemical and rheological properties of green banana flour wheat flour bread substitutions |
| topic | functional bread green banana MixoLab RS DF dough rheology |
| url | https://www.mdpi.com/2223-7747/14/2/207 |
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