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Article Open Access November 27, 2023

Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour

Abel Alberto Massingue Júnior 1,*, Angélica Agostinho Machalela 1, Felícia Natalino Djedje 1 and Rafael Francisco Nanelo 2
1
Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Faculty of Agriculture, Mozambique
2
Center for Dryland Agriculture, Bayero University Kano, Nigeria
Publihed in: Research Journal of Ecology and Environmental Sciences (Volume 1, Issue 1, 2023)
Page(s): 56-70
DOI: 10.31586/ujfst.2023.817
Received
October 02, 2023
Revised
November 17, 2023
Accepted
November 26, 2023
Published
November 27, 2023
Keywords
Green Banana Flour; Bread, Resistant Starch, Quality Control.
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), 2023. Published by Scientific Publications
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APA Style
Júnior, A. A. M. , Júnior, A. A. M. Machalela, A. A. , Machalela, A. A. Djedje, F. N. , & Djedje, F. N. (2023). Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour. Research Journal of Ecology and Environmental Sciences, 1(1), 56-70. https://doi.org/10.31586/ujfst.2023.817
ACS Style
Júnior, A. A. M. ; Júnior, A. A. M. Machalela, A. A. ; Machalela, A. A. Djedje, F. N. ; Djedje, F. N. Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour. Research Journal of Ecology and Environmental Sciences 2023 1(1), 56-70. https://doi.org/10.31586/ujfst.2023.817
Chicago/Turabian Style
Júnior, Abel Alberto Massingue, Abel Alberto Massingue Júnior. Angélica Agostinho Machalela, Angélica Agostinho Machalela. Felícia Natalino Djedje, and Felícia Natalino Djedje. 2023. "Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour". Research Journal of Ecology and Environmental Sciences 1, no. 1: 56-70. https://doi.org/10.31586/ujfst.2023.817
AMA Style
Júnior AAM, Júnior AAMMachalela AA, Machalela AADjedje FN, Djedje FN. Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour. Research Journal of Ecology and Environmental Sciences. 2023; 1(1):56-70. https://doi.org/10.31586/ujfst.2023.817 
@Article{rjees817,
AUTHOR = {Júnior, Abel Alberto Massingue and Machalela, Angélica Agostinho and Djedje, Felícia Natalino and Nanelo, Rafael Francisco},
TITLE = {Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour},
JOURNAL = {Research Journal of Ecology and Environmental Sciences},
VOLUME = {1},
YEAR = {2023},
NUMBER = {1},
PAGES = {56-70},
URL = {https://www.scipublications.com/journal/index.php/UJFST/article/view/817},
ISSN = {2770-5536},
DOI = {10.31586/ujfst.2023.817},
ABSTRACT = {The banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the body as a dietary fiber and thus has health benefits, and is an alternative option for bakery products, reducing waste of both the peel and the pulp. The aim of this study was to develop bread formulations with partial substitution of wheat flour with green banana flour (FBV), thus increasing the nutritional, technological and sensory value. 4 formulations, (A), standard sample; (B), bread with 10% FBV; (C), bread with 15% FBV and (D), bread with 20% FBV. Physico-chemical quality was assessed in terms of moisture content by drying at 105ºC, ash by incineration, fat by the Soxhlet method, protein by the biuret method, carbohydrates by difference calculation and calorific value by sum calculation and sensory analysis by affective methods. The data was evaluated using the RStudio 4.2.1 DCC statistical package. There were no significant differences in moisture content, lipids and calorific value. Differences were evident in the ash and protein content. Sensory acceptance of the standard formulation was 82.22%. The results obtained show that green banana flour can be used as a partial substitute for wheat flour to produce breads with functional properties.},
}
%0 Journal Article
%A Júnior, Abel Alberto Massingue
%A Machalela, Angélica Agostinho
%A Djedje, Felícia Natalino
%A Nanelo, Rafael Francisco
%D 2023
%J Research Journal of Ecology and Environmental Sciences

%@ 2770-5536
%V 1
%N 1
%P 56-70

%T Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour
%M doi:10.31586/ujfst.2023.817
%U https://www.scipublications.com/journal/index.php/UJFST/article/view/817

TY  - JOUR
AU  - Júnior, Abel Alberto Massingue
AU  - Machalela, Angélica Agostinho
AU  - Djedje, Felícia Natalino
AU  - Nanelo, Rafael Francisco
TI  - Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour
T2  - Research Journal of Ecology and Environmental Sciences
PY  - 2023
VL  - 1
IS  - 1
SN  - 2770-5536
SP  - 56
EP  - 70
UR  - https://www.scipublications.com/journal/index.php/UJFST/article/view/817
AB  - The banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the body as a dietary fiber and thus has health benefits, and is an alternative option for bakery products, reducing waste of both the peel and the pulp. The aim of this study was to develop bread formulations with partial substitution of wheat flour with green banana flour (FBV), thus increasing the nutritional, technological and sensory value. 4 formulations, (A), standard sample; (B), bread with 10% FBV; (C), bread with 15% FBV and (D), bread with 20% FBV. Physico-chemical quality was assessed in terms of moisture content by drying at 105ºC, ash by incineration, fat by the Soxhlet method, protein by the biuret method, carbohydrates by difference calculation and calorific value by sum calculation and sensory analysis by affective methods. The data was evaluated using the RStudio 4.2.1 DCC statistical package. There were no significant differences in moisture content, lipids and calorific value. Differences were evident in the ash and protein content. Sensory acceptance of the standard formulation was 82.22%. The results obtained show that green banana flour can be used as a partial substitute for wheat flour to produce breads with functional properties.
DO  - Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour
TI  - 10.31586/ujfst.2023.817
ER  -