Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensor...Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.展开更多
Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compa...Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.展开更多
Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other biochemical composition at different stages is yet to be scientifically studied. In the present study the most popularly cu...Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other biochemical composition at different stages is yet to be scientifically studied. In the present study the most popularly cultivated species of Nendran, Nijali poovan and Robusta banana in Southern India are selected. Variations in the nutritional and biochemical compositions associated with ripened and unripened stages of banana fruits were studied. Proximate composition, mineral and phytochemical compositions of ripened and unripened banana flours were analyzed and the total soluble sugars in unripened banana range from 1.70 to 2.15 mg/100g of the samples and that of ripened banana range from 37.5 to 43.8 mg/100g of the samples. Mineral compositions show that they are rich sources of calcium, phosphorus and iron. In addition to this they are rich sources of antioxidant potential phytochemicals such as polyphenols, flavanoids, vitamin C and lesser in quantity of anti nutritional factors such as phytates and oxalates. The current study revealed the variations of biochemical compositions of three varieties in unripened and ripened stages. This will be useful for the exploitation of these crops to obtain and formulate the value added products.展开更多
以山药浆、香蕉粉和鲜牛奶为主要原料,利用保加利亚乳杆菌、嗜热链球菌和益生菌(Lactobacillus casei Zhang)按1∶1∶1混合作为复合益生菌菌种,研制出一种集山药、香蕉和益生菌于一体的兼具营养保健功能新型乳品。通过单因素和正交实验...以山药浆、香蕉粉和鲜牛奶为主要原料,利用保加利亚乳杆菌、嗜热链球菌和益生菌(Lactobacillus casei Zhang)按1∶1∶1混合作为复合益生菌菌种,研制出一种集山药、香蕉和益生菌于一体的兼具营养保健功能新型乳品。通过单因素和正交实验确定了复合益生菌发酵山药香蕉酸奶的最佳工艺条件。结果表明:在鲜牛奶中添加1.8%复合益生菌、15%山药浆、0.3%香蕉粉,发酵8h。在此工艺条件下制得的酸奶风味独特、质地均匀、营养丰富,而且在储藏期内,该酸奶的活菌数表现稳定,优于同类产品。展开更多
文摘Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was observed.Banana-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g flour.Cooked pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava pasta.An egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.
基金Shaanxi Province Agricultural Science and Technology Innovation and Transformation Project(NYKJ-2020-YL19)for the support.
文摘Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.
文摘Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other biochemical composition at different stages is yet to be scientifically studied. In the present study the most popularly cultivated species of Nendran, Nijali poovan and Robusta banana in Southern India are selected. Variations in the nutritional and biochemical compositions associated with ripened and unripened stages of banana fruits were studied. Proximate composition, mineral and phytochemical compositions of ripened and unripened banana flours were analyzed and the total soluble sugars in unripened banana range from 1.70 to 2.15 mg/100g of the samples and that of ripened banana range from 37.5 to 43.8 mg/100g of the samples. Mineral compositions show that they are rich sources of calcium, phosphorus and iron. In addition to this they are rich sources of antioxidant potential phytochemicals such as polyphenols, flavanoids, vitamin C and lesser in quantity of anti nutritional factors such as phytates and oxalates. The current study revealed the variations of biochemical compositions of three varieties in unripened and ripened stages. This will be useful for the exploitation of these crops to obtain and formulate the value added products.
文摘以山药浆、香蕉粉和鲜牛奶为主要原料,利用保加利亚乳杆菌、嗜热链球菌和益生菌(Lactobacillus casei Zhang)按1∶1∶1混合作为复合益生菌菌种,研制出一种集山药、香蕉和益生菌于一体的兼具营养保健功能新型乳品。通过单因素和正交实验确定了复合益生菌发酵山药香蕉酸奶的最佳工艺条件。结果表明:在鲜牛奶中添加1.8%复合益生菌、15%山药浆、0.3%香蕉粉,发酵8h。在此工艺条件下制得的酸奶风味独特、质地均匀、营养丰富,而且在储藏期内,该酸奶的活菌数表现稳定,优于同类产品。
