Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality
International Journal of Nutrition and Food Sciences
Volume 6, Issue 6, November 2017, Pages: 243-249
Received: Oct. 6, 2017; Accepted: Oct. 25, 2017; Published: Dec. 8, 2017
Views 266      Downloads 16
Marina Lisboa Silva, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Luciana Gama de Mendonça, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Rafael Audino Zambelli, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Ana Lídia Martins Magalhães, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Cristiano Silva da Costa, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Marcos Venânces De Souza Leão, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Rejane de Albuquerque Ribeiro de Sá Costa, Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Article Tools
Follow on us
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.
Formulation, Functional Food, Pound Cake, Protein Network
To cite this article
Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, Marcos Venânces De Souza Leão, Rejane de Albuquerque Ribeiro de Sá Costa, Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality, International Journal of Nutrition and Food Sciences. Vol. 6, No. 6, 2017, pp. 243-249. doi: 10.11648/j.ijnfs.20170606.15
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
S. Eswaran, J. Muir, W. D. “Chey Fiber and functional gastrointestinal disorders.” The American Journal of Gastroenterology, 108 (2013), pp. 718-727.
P. B. Helkar, A. Sahoo, N. PatilReview: “Food industry by-products used as a functional food ingredientes.” International Journal of Waste Resources, 6 (2016), p. 248.
E. Juarez-Garcia, E. Agama-Acevedo, S. G. Sayago-Ayerdi, S. L. Rodriguez-Ambriz, L. A. Bello-Perez “Composition, digestibility and application in breadmaking of banana flour.” Plant Foods for Human Nutrition, 61 (2006), pp. 131-137.
S. L. Rodriguez-Ambriz, J. J. Islas-Hernández, E. Agama-Acevedo, J. Tovar, L. A. Bello-Pérez “Characterization of a fiber-rich powder prepared by liquefaction of unripe banana flour.” Food Chemistry, 107 (2008), pp. 1515-1521.
S. Fukumitsu, K. Aida, H. Shimizu, K. Toyoda. “Flaxseed lignan lowers blood cholesterol and decreases liver disease risk factors in moderately hypercholesterolemic men.” Nutr. Res., 30 (2010), pp. 441-446.
S. Villeneuve, L.-P. Des Marchais, V. Gauvreau, S. Mercier, C. B. Do, Y. Arcand. “Effect of flaxseed processing on engineering properties and fatty acids profiles of pasta”. Food Bioprod. Process., 91 (2013), pp. 183-191.
L. B. Pouzo, A. M. Descalzo, N. E. Zaritzky, L. Rossetti, E. Pavan. “Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed.” Meat Sci., 111 (2016), pp. 1-8.
Hall III, C., Tulbek, M. C., & Xu, Y. (2006). Flaxseed. In: Taylor, S. (Ed.), Advances in Food and Nutrition Research, 51, 1-97.
B. D. Oomah, E. O. Kenaschuk, G. Mazza “Phenolic acids in flaxseed.” J. Agric. food Chem., 43 (1995), pp. 2016-2019.
A. Paraskevopoulou, S. Donsouzi, C. V. Nikiforidis, V. Kiosseoglou. “Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation.” Food Research International, Volume 69, March 2015, Pages 72–79.
M. Gomez, F. Ronda, P. A. Caballero, C. A. Blanco, C. M. Rosell “Functionality of different hydrocolloids on the quality and shelf life of yellow layer cakes.” Food Hydrocolloids, 2 (2007), pp. 167-173.
A. Luyts, E. Wilderjans, I. VanHaesendonck, K. Brijs, C. M. Courtin, J. A. Delcour “Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.” Food Chemistry, 141 (4) (2013), pp. 3960-3966.
VALLE, H. F.; CAMARGO, M. Yes, nós temos banana. São Paulo: Editora Senac, 2003.
AACC- Approved methods of American association of cereal chemists. American Association of Cereal Chemists, St. Paul, USA (2010).
Al-Rahbi, S., Manickavasagan, A., Al-Yahyai, R., Khriji, L., & Alahakoon, P. Detec-tinsurface cracks on dates using color imaging technique. Food Sci. Technol. Res., 19 (4) (2013), pp. 795-804.
Al-Ohali, Y. I. Computer vision based date fruit grading system: design and implementation. J. King Saud Univ. Comput. Inf. Sci., 23 (1) (2011), pp. 29-36.
Martínez, M. M., Román, L., and Gómez, M. “Implications of Hydration Depletion in the Vitro Starch Digestibility of White Bread Crumb and Crust.” Food Chemistry 239 (1) (2018), pp. 295-303.
E. L. Almeida, A. L. Marangoni, C. J. Steel. “Starches from non - conventional sources to improve the technological characteristics of pound cake.” Ciência Rural, Santa Maria, v. 43, n. 11, p.2101-2108, nov, 2013.
Lee JH. “Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.” Preventive Nutrition and Food Science. 20 (3) (2015) pp. 204-209.
P. Fox, P. P. Smith, S. Sahi “Ultrasound measurements to monitor the specific gravity of food batters.” Journal of Food Engineering, 65 (3) (2004), pp. 317-324.
S. Sahi, J. M. “AlavaFunctionality of emulsifiers in sponge cake production.” Journal of the Science of Food and Agriculture, 83 (2003), pp. 1419-1429.
M. Díaz-Ramírez, G. Calderón-Domínguez, M. García-Garibay, J. Jim. “Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake.” Food Hydrocolloids, Volume 61, December 2016, Pages 633–639.
T. H. Emaga, R. H. Andrianaivo, B. Wathelet, J. T. Tchango, M. Paquot. “Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels.” Food Chemistry, 103 (2007), pp. 590-600.
P. Zhang, R. L. Whistler, J. N. BeMiller, B. R. Hamaker. “Banana starch: production, physicochemical properties and digestibility – a review.” Carbohydrate Polymers, 59 (2005), pp. 443-458.
Sivam AS, Sun-Waterhouse D, Quek S, Perera C. O. Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review. Journal of Food Science. 2010.
Ł. Sęczyk, M. Świeca, D. Dziki, A. Anders, U. Gawlik-Dziki. “Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.” Food Chemistry, Volume 214, 1 January 2017, Pages 32–38.
Y. Phimolsiripol, A. Mukprasirt, R. Schoenlechner. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science, 56 (2) (2012), pp. 389-395.
D. Sabanis, D. Lebesi, C. Tzia. Effect of dietary fibre enrichment on selected properties of gluten-free breadLWT - Food Science and Technology, 42 (8) (2009), pp. 1380-1389.
M. Gómez, B. Oliete, C. M. Rosell, V. Pando, “Encarnación Fernán. Studies on cake quality made of wheat–chickpea flour blends”, LWT - Food Science and Technology, 41 (9) (2008) pp. 1701-1709.
M. H. F. Felisberto, A. L. Wahanik, C. R. Gomes. “Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes”. LWT- Food and Technology, 63 (1) (2015), pp. 1049- 1055, 2015.
A. Dadkhah, M. Hashemiravan, M. Seyedain-Ardebili. “Effect of shortening replacement with nutrim oat bran on chemical and physical properties of shortened cakes.” Annals of Biological Research, 3 (6) (2012), pp. 2682-2687.
C. Segundo, L. Román, M. Gómez, M. M. Martínez. “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” Food Chemistry, 219 (15) (2017), pp. 240-248.
D. Papasidero, F. Manenti, S. Pierucci. “Bread baking modeling: Coupling heat transfer and weight loss by the introduction of an explicit vaporization term”. Journal of Food Engineering, (147) (2015), pp. 79-88.
L. Campbell, S. R. Euston, Mohamed A. Ahmed. “Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.” Food Chemistry, Volume 194, 1 March 2016, Pages 1230–1237.
P. L. Pizarro, E. L. Almeida, N. C. Sammán, Y. K. Chang. “Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake”. LWT - Food Science and Technology, Volume 54, Issue 1, November 2013, Pages 73-79.
A. R. Handleman, J. F. Conn, J. W. Lyons. “Bubble mechanics in thick foams and their effects on cake quality” Cereal Chemistry, 38 (1961), pp. 294-305.
J. A. Delcour, R. C. Hoseney. “Principles of cereal science and technology” (3rd ed.), AACC International, St. Paul, MN, USA (2010).
E. Wilderjans, A. Luyts, K. Brijs, J. A. Delcour. “Ingredient functionality in batter type cake making” Trends in Food Science & Technology, Volume 30, Issue 1, March 2013, Pages 6–15.
Science Publishing Group
NEW YORK, NY 10018
Tel: (001)347-688-8931