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Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality

Received: 6 October 2017     Accepted: 25 October 2017     Published: 8 December 2017
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Abstract

The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss). The data were evaluated by response surface and the optimized formulation was evaluated, along with the control, through sensorial analysis, proximate composition and crumb porosity. A significant influence of the ingredients on the specific volume was observed, leading to their reduction. There was influence of green pulp banana on moisture and weight loss. In this way, the optimized formulation was established with 11.5% of green pulp banana and 5% of flaxseed flour. The optimized formulation had a higher content of protein, ash and fat and lower carbohydrate content than the control formulation. In addition, there were no significant differences between the sensorial attributes evaluated, with texture exception.

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6)
DOI 10.11648/j.ijnfs.20170606.15
Page(s) 243-249
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Formulation, Functional Food, Pound Cake, Protein Network

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Cite This Article
  • APA Style

    Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, et al. (2017). Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. International Journal of Nutrition and Food Sciences, 6(6), 243-249. https://doi.org/10.11648/j.ijnfs.20170606.15

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    ACS Style

    Marina Lisboa Silva; Luciana Gama de Mendonça; Rafael Audino Zambelli; Ana Lídia Martins Magalhães; Cristiano Silva da Costa, et al. Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. Int. J. Nutr. Food Sci. 2017, 6(6), 243-249. doi: 10.11648/j.ijnfs.20170606.15

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    AMA Style

    Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, et al. Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. Int J Nutr Food Sci. 2017;6(6):243-249. doi: 10.11648/j.ijnfs.20170606.15

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  • @article{10.11648/j.ijnfs.20170606.15,
      author = {Marina Lisboa Silva and Luciana Gama de Mendonça and Rafael Audino Zambelli and Ana Lídia Martins Magalhães and Cristiano Silva da Costa and Marcos Venânces De Souza Leão and Rejane de Albuquerque Ribeiro de Sá Costa},
      title = {Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {6},
      pages = {243-249},
      doi = {10.11648/j.ijnfs.20170606.15},
      url = {https://doi.org/10.11648/j.ijnfs.20170606.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170606.15},
      abstract = {The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss). The data were evaluated by response surface and the optimized formulation was evaluated, along with the control, through sensorial analysis, proximate composition and crumb porosity. A significant influence of the ingredients on the specific volume was observed, leading to their reduction. There was influence of green pulp banana on moisture and weight loss. In this way, the optimized formulation was established with 11.5% of green pulp banana and 5% of flaxseed flour. The optimized formulation had a higher content of protein, ash and fat and lower carbohydrate content than the control formulation. In addition, there were no significant differences between the sensorial attributes evaluated, with texture exception.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality
    AU  - Marina Lisboa Silva
    AU  - Luciana Gama de Mendonça
    AU  - Rafael Audino Zambelli
    AU  - Ana Lídia Martins Magalhães
    AU  - Cristiano Silva da Costa
    AU  - Marcos Venânces De Souza Leão
    AU  - Rejane de Albuquerque Ribeiro de Sá Costa
    Y1  - 2017/12/08
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.20170606.15
    DO  - 10.11648/j.ijnfs.20170606.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 243
    EP  - 249
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170606.15
    AB  - The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss). The data were evaluated by response surface and the optimized formulation was evaluated, along with the control, through sensorial analysis, proximate composition and crumb porosity. A significant influence of the ingredients on the specific volume was observed, leading to their reduction. There was influence of green pulp banana on moisture and weight loss. In this way, the optimized formulation was established with 11.5% of green pulp banana and 5% of flaxseed flour. The optimized formulation had a higher content of protein, ash and fat and lower carbohydrate content than the control formulation. In addition, there were no significant differences between the sensorial attributes evaluated, with texture exception.
    VL  - 6
    IS  - 6
    ER  - 

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Author Information
  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

  • Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

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