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
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Authors
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
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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.
Keywords
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
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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