Derechos de autor 2024 Investigación e Innovación en Ingenierías
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Efectos del reemplazo parcial de harina de trigo con harina de banano verde sobre las propiedades reológicas de la masa y las propiedades de calidad de pan
Corresponding Author(s) : Eduardo Rodriguez Sandoval
Investigación e Innovación en Ingenierías,
Vol. 12 Núm. 1 (2024): Enero-Junio
Resumen
Objetivo: Evaluar la sustitución parcial de harina de trigo con harina de banano verde verificando las propiedades de calidad del pan molde. Metodología: Se caracterizó la harina de banano verde en sus propiedades fisicoquímicas, de empastamiento y composicionales. Se evaluaron las propiedades reológicas y farinográficas de las masas, y se determinaron las propiedades fisicoquímicas, texturales, de color y macroestructurales por análisis de imágenes de los panes con sustitución del 5%, 10% y 20% con harina de banano verde. Resultados: La harina de banano verde mostró un alto contenido de almidón y fibra dietaría con valores de 85.1 g/100 g y 8.6 g/ 100g, respectivamente. El incremento en el porcentaje de sustitución con harina de banano de rechazo resultó en mayores valores de G’ y G’’, y menor estabilidad en las masas con respecto al tratamiento control. No se observaron diferencias significativas en las propiedades fisicoquímicas de los panes con los diferentes tratamientos. A mayor sustitución de la harina de trigo por harina de banano (20%) se aumentó la firmeza de la miga, la dureza y la masticabilidad, y disminuyó su cohesividad y resilencia. El color de la miga es más oscuro y con una tonalidad marcada a amarillo a medida que se aumenta la sustitución por harina de banano verde. Conclusiones: La sustitución de harina de trigo por harina de banano verde por encima del 10% puede presentar deficiencias en la calidad del pan molde, siendo más evidente en las propiedades texturales y de color
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- C. Martínez-Cardozo, G. Cayón-Salinas y G. Ligarreto-Moreno, “Composición química y distribución de materia seca del fruto en genotipos de plátano y banano”, Corpoica Ciencia y Tecnología Agropecuaria, vol 17, no 2, pp. 217 - 227, 2016. Disponible en línea: http://www.scielo.org.co/pdf/ccta/v17n2/v17n2a06.pdf
- A. M. Afanador, “El banano verde de rechazo en la producción de alcohol carburante”, Revista EIA, vol 3, pp. 51 – 68, 2005. Disponible en línea: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1794-12372005000100005&lng=en&tlng=es
- C. Choo, y N. Aziz, “Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles”, Food Chemistry, vol 119, no. 1, pp. 34-40, 2010. DOI: https://doi.org/10.1016/j.foodchem.2009.05.004
- T. B. Tribess, J. P. Hernández-Uribe, M. G. C. Méndez-Montealvo, E. W. D. Menezes, L. A. Bello-Perez y C. C. Tadini, “Thermal properties and resistant starch content of green banana flour (Musa cavendish) produced at different drying conditions”, LWT-Food Science and Technology, vol. 42, no. 5, pp. 1022 - 1025, 2009. DOI: https://doi.org/10.1016/j.lwt.2008.12.01
- A. P. Q. Larrosa y D. M. Otero, “Flour made from fruit by‐products: Characteristics, processing conditions, and applications”, Journal of Food Processing and Preservation, vol. 45, no. 5, e15398, 2021. DOI: https://doi.org/10.1111/jfpp.15398
- F. A. Mabogo, M. E. Mashau y S. E. Ramashia, “Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits”, International Food Research Journal, vol. 28, no. 1, pp. 138 - 147. 2021. DOI: https://doi.org/10.47836/ifrj.28.1.14
- A. Saeid y M. Ahmed, “A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake”. In A. O. de Barros y I. Gouvinhas (Eds.), Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. IntechOpen. (2020). DOI: https://doi.org/10.5772/intechopen.94972
- B. A. Andrade, D. B. Perius, N. V. D., Mattos, M. D. M. Luvielmo y M. S. Mellado, “Produção de farinha de banana verde (Musa spp.) para aplicação em pão de trigo integral”, Brazilian Journal of Food Technology, vol. 21, e2016055, 2018. DOI: https://doi.org/10.1590/1981-6723.5516
- AOAC. Official Method of analysis. Association of Official Analytical Chemist. 943.02, 925.10, 985.29, 978.18. 1997
- S. Padhi y M.V. Dwivedi, “Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of refractance window drying”, Future Foods, vol 5, 100101, 2022. DOI: https://doi.org/10.1016/j.fufo.2021.100101
- J. E. Ortega-Alvardo, “Estudio de las propiedades fisicoquímicas y funcionales de la harina de banano (Musa acuminata AAA) de rechazo en el desarrollo de películas biodegradables”, Thesis Bachelor, Universidad Técnica de Ambato, Facultad de Ciencia e Ingeniería en Alimentos, Carrera de Ingeniería en Alimentos, Ambato, Ecuador, 2016. Disponible en: https://repositorio.uta.edu.ec/jspui/bitstream/123456789/22874/1/AL599.pdf
- ISO - International Standards Organization. Methodology. ISO 10520, ISO 5983, ISO 5984, ISO 6496, 2017
- J. A. Figueroa-Flórez, E. M. Cadena-Chamorro, E. Rodríguez-Sandoval, J.G. Salcedo Mendoza, H.J. Ciro Velásquez, “Cassava starches modified by enzymatic biocatalysis: Effect of reaction time and drying method”, Revista DYNA, vol 86, no. 208, pp. 162 – 170, 2019. DOI: http://doi.org/10.15446/dyna.v86n208.72976
- Y.Y. Feng, T.H. Mu, M. M. Zhang, M. Meng, “Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli”, International Journal of Biological Macromolecules, vol 148, pp 1-10, 2020. DOI: https://doi.org/10.1016/j.ijbiomac.2019.12.225
- AACC (American Association of Cereal Chemists). Approved Methods of Analysis, 10th ed. Methods 54-21. American Association of Cereal Chemists. AACC International, St Paul, MN, USA. 2000.
- E. Rodriguez-Sandoval, L. Polanía-Gaviria, G. Lorenzo, “Effect of dried cassava bagasse on the baking properties of composite wheat bread”, Journal of Texture Studies, vol. 48, no. 1, pp. 76 – 84, 2017. DOI: https://doi.org/10.1111/jtxs.12212
- H. A. Rathnayake, S. Navaratne y C. Navaratne, “Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions”, Journal of Texture Studies, vol. 50, no. 6, pp. 564-570, 2019. DOI: https://doi.org/10.1111/jtxs.12465
- Aguirre‐Cruz, A. Alvarez‐Castillo, H. Yee‐Madeira y L. A. Bello‐Pérez, “Production of fiber‐rich powder by the acid treatment of unripe banana flour”, Journal of Applied Polymer Science, vol.109, no. 1, pp. 382-387, 2008. DOI: https://doi.org/10.1002/app.28095
- H. J., Liao, y C. C. Hung, “Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched poder”, LWT-Food Science and Technology, vol. 64, no. 2, pp. 639-644, 2015. DOI: https://doi.org/10.1016/j.lwt.2015.06.058
- B. Berton, J. Scher, F. Villieras y J. Hardy, “Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics”, Powder Technology, vol. 128, no. 2-3, pp. 326-331, (2002). DOI:https://doi.org/10.1016/S0032-5910(02)00168-7
- P. Thakaeng, T. Boonloom y S. Rawdkuen, “Physicochemical properties of bread partially substituted with unripe green banana (Cavendish spp.) flour”, Molecules, vol. 26, no. 7, 2070, 2021. DOI: https://doi.org/10.3390/molecules26072070
- L. M. G. E. da Silva, A. Rezende, H. Valadão, K. D. T. C. Muller y L. F. de Lara, “Development, bromatological and sensory evaluation between flours prepared from pineapple fruit peels (Ananas Comosus) and banana (Musa Ssp)” Brazilian Journal of Development, vol. 7, no. 9, pp. 92300-92318, 2021. Disponible en: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/36369
- C. Tortoe, P-N Johnson y A. I. Nyarko, “Effects of osmo-dehydration, blanching and semi-ripening on the viscoelastic, water activity and colorimetry properties of flour from three cultivars of plantain (Musa AAB)”, Innovative Food Science and Emerging Technologies, vol.. 10, pp. 82–86, 2009. DOI: https://doi.org/10.1016/j.ifset.2008.08.003
- S. Punia, A. K. Siroha, K. S. Sandhu y M. Kaur, “Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer”, International Journal of Biological Macromolecules, vol. 128, pp. 230 – 236, 2019.DOI: https://doi.org/10.1016/j.ijbiomac.2019.01.107
- E. Rodriguez Sandoval, A. Fernández Quintero, A. Ayala Aponte, “Reología y textura de masas: Aplicaciones en trigo y maíz”, Ingeniería e Investigación, vol. 25, no. 1, pp. 72–78, 2005. Disponible en https://www.redalyc.org/pdf/643/64325110.pdf
- L. Román, I. Santos, M. Martínez y M. Gómez. “Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality”, Journal of Food Science and Technology, vol 52, no. 12, pp. 8188–8195, 2015. DOI: https://doi.org/10.1007/S13197-015-1909-X
- C. Nindjin, G. N. Amani y M. Sindic, “Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality”, Carbohydrate Polymers, vol. 86, no. 4, pp. 1637–1645, 2011. DOI: http://doi.org/10.1016/j.carbpol.2011.06.076
- R. Sun, Z. Zhang, X. Hu, Q. Xing y W. Zhuo, “Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties”, Journal of Cereal Science, vol. 64, no. 153-158, 2015. DOI: https://doi.org/10.1016/j.jcs.2015.04.011
- R. Krishnaiya, C. Kasar y S. Gupta, “Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins”, Journal of Food Measurement and Characterization, vol. 10, pp. 210-219, 2016. DOI: https://doi.org/10.1007/s11694-015-9295-7
- A. Angioloni y C. Collar, “Physicochemical and nutritional properties of reduced-caloric density high-fibre breads”, LWT Food Science and Technology, vol. 44, pp. 747–758, 2011. DOI: https://doi.org/10.1016/j.lwt.2010.09.00
- K. Kaack, L. Pedersen, H. N. Laerke y A. Meyer, “New potato fibre for improvement of texture and colour of wheat bread”, European Food Research and Technolog, vol. 224, pp. 199–207, 2006. DOI: https://doi.org/10.1007/s00217-006-0301-5
- D. Goswami, R.K. Gupta, D. Mridula, M. Sharma, S.K. Tyagi, “Barnyard millet based muffins: physical, textural and sensory properties”, LWT Food Science and Technology, vol. 64, no. 1, pp. 374–380, 2015. DOI: https://doi.org/10.1016/j.lwt.2015.05.060
Referencias
C. Martínez-Cardozo, G. Cayón-Salinas y G. Ligarreto-Moreno, “Composición química y distribución de materia seca del fruto en genotipos de plátano y banano”, Corpoica Ciencia y Tecnología Agropecuaria, vol 17, no 2, pp. 217 - 227, 2016. Disponible en línea: http://www.scielo.org.co/pdf/ccta/v17n2/v17n2a06.pdf
A. M. Afanador, “El banano verde de rechazo en la producción de alcohol carburante”, Revista EIA, vol 3, pp. 51 – 68, 2005. Disponible en línea: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1794-12372005000100005&lng=en&tlng=es
C. Choo, y N. Aziz, “Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles”, Food Chemistry, vol 119, no. 1, pp. 34-40, 2010. DOI: https://doi.org/10.1016/j.foodchem.2009.05.004
T. B. Tribess, J. P. Hernández-Uribe, M. G. C. Méndez-Montealvo, E. W. D. Menezes, L. A. Bello-Perez y C. C. Tadini, “Thermal properties and resistant starch content of green banana flour (Musa cavendish) produced at different drying conditions”, LWT-Food Science and Technology, vol. 42, no. 5, pp. 1022 - 1025, 2009. DOI: https://doi.org/10.1016/j.lwt.2008.12.01
A. P. Q. Larrosa y D. M. Otero, “Flour made from fruit by‐products: Characteristics, processing conditions, and applications”, Journal of Food Processing and Preservation, vol. 45, no. 5, e15398, 2021. DOI: https://doi.org/10.1111/jfpp.15398
F. A. Mabogo, M. E. Mashau y S. E. Ramashia, “Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits”, International Food Research Journal, vol. 28, no. 1, pp. 138 - 147. 2021. DOI: https://doi.org/10.47836/ifrj.28.1.14
A. Saeid y M. Ahmed, “A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake”. In A. O. de Barros y I. Gouvinhas (Eds.), Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. IntechOpen. (2020). DOI: https://doi.org/10.5772/intechopen.94972
B. A. Andrade, D. B. Perius, N. V. D., Mattos, M. D. M. Luvielmo y M. S. Mellado, “Produção de farinha de banana verde (Musa spp.) para aplicação em pão de trigo integral”, Brazilian Journal of Food Technology, vol. 21, e2016055, 2018. DOI: https://doi.org/10.1590/1981-6723.5516
AOAC. Official Method of analysis. Association of Official Analytical Chemist. 943.02, 925.10, 985.29, 978.18. 1997
S. Padhi y M.V. Dwivedi, “Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of refractance window drying”, Future Foods, vol 5, 100101, 2022. DOI: https://doi.org/10.1016/j.fufo.2021.100101
J. E. Ortega-Alvardo, “Estudio de las propiedades fisicoquímicas y funcionales de la harina de banano (Musa acuminata AAA) de rechazo en el desarrollo de películas biodegradables”, Thesis Bachelor, Universidad Técnica de Ambato, Facultad de Ciencia e Ingeniería en Alimentos, Carrera de Ingeniería en Alimentos, Ambato, Ecuador, 2016. Disponible en: https://repositorio.uta.edu.ec/jspui/bitstream/123456789/22874/1/AL599.pdf
ISO - International Standards Organization. Methodology. ISO 10520, ISO 5983, ISO 5984, ISO 6496, 2017
J. A. Figueroa-Flórez, E. M. Cadena-Chamorro, E. Rodríguez-Sandoval, J.G. Salcedo Mendoza, H.J. Ciro Velásquez, “Cassava starches modified by enzymatic biocatalysis: Effect of reaction time and drying method”, Revista DYNA, vol 86, no. 208, pp. 162 – 170, 2019. DOI: http://doi.org/10.15446/dyna.v86n208.72976
Y.Y. Feng, T.H. Mu, M. M. Zhang, M. Meng, “Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli”, International Journal of Biological Macromolecules, vol 148, pp 1-10, 2020. DOI: https://doi.org/10.1016/j.ijbiomac.2019.12.225
AACC (American Association of Cereal Chemists). Approved Methods of Analysis, 10th ed. Methods 54-21. American Association of Cereal Chemists. AACC International, St Paul, MN, USA. 2000.
E. Rodriguez-Sandoval, L. Polanía-Gaviria, G. Lorenzo, “Effect of dried cassava bagasse on the baking properties of composite wheat bread”, Journal of Texture Studies, vol. 48, no. 1, pp. 76 – 84, 2017. DOI: https://doi.org/10.1111/jtxs.12212
H. A. Rathnayake, S. Navaratne y C. Navaratne, “Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions”, Journal of Texture Studies, vol. 50, no. 6, pp. 564-570, 2019. DOI: https://doi.org/10.1111/jtxs.12465
Aguirre‐Cruz, A. Alvarez‐Castillo, H. Yee‐Madeira y L. A. Bello‐Pérez, “Production of fiber‐rich powder by the acid treatment of unripe banana flour”, Journal of Applied Polymer Science, vol.109, no. 1, pp. 382-387, 2008. DOI: https://doi.org/10.1002/app.28095
H. J., Liao, y C. C. Hung, “Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched poder”, LWT-Food Science and Technology, vol. 64, no. 2, pp. 639-644, 2015. DOI: https://doi.org/10.1016/j.lwt.2015.06.058
B. Berton, J. Scher, F. Villieras y J. Hardy, “Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics”, Powder Technology, vol. 128, no. 2-3, pp. 326-331, (2002). DOI:https://doi.org/10.1016/S0032-5910(02)00168-7
P. Thakaeng, T. Boonloom y S. Rawdkuen, “Physicochemical properties of bread partially substituted with unripe green banana (Cavendish spp.) flour”, Molecules, vol. 26, no. 7, 2070, 2021. DOI: https://doi.org/10.3390/molecules26072070
L. M. G. E. da Silva, A. Rezende, H. Valadão, K. D. T. C. Muller y L. F. de Lara, “Development, bromatological and sensory evaluation between flours prepared from pineapple fruit peels (Ananas Comosus) and banana (Musa Ssp)” Brazilian Journal of Development, vol. 7, no. 9, pp. 92300-92318, 2021. Disponible en: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/36369
C. Tortoe, P-N Johnson y A. I. Nyarko, “Effects of osmo-dehydration, blanching and semi-ripening on the viscoelastic, water activity and colorimetry properties of flour from three cultivars of plantain (Musa AAB)”, Innovative Food Science and Emerging Technologies, vol.. 10, pp. 82–86, 2009. DOI: https://doi.org/10.1016/j.ifset.2008.08.003
S. Punia, A. K. Siroha, K. S. Sandhu y M. Kaur, “Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer”, International Journal of Biological Macromolecules, vol. 128, pp. 230 – 236, 2019.DOI: https://doi.org/10.1016/j.ijbiomac.2019.01.107
E. Rodriguez Sandoval, A. Fernández Quintero, A. Ayala Aponte, “Reología y textura de masas: Aplicaciones en trigo y maíz”, Ingeniería e Investigación, vol. 25, no. 1, pp. 72–78, 2005. Disponible en https://www.redalyc.org/pdf/643/64325110.pdf
L. Román, I. Santos, M. Martínez y M. Gómez. “Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality”, Journal of Food Science and Technology, vol 52, no. 12, pp. 8188–8195, 2015. DOI: https://doi.org/10.1007/S13197-015-1909-X
C. Nindjin, G. N. Amani y M. Sindic, “Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality”, Carbohydrate Polymers, vol. 86, no. 4, pp. 1637–1645, 2011. DOI: http://doi.org/10.1016/j.carbpol.2011.06.076
R. Sun, Z. Zhang, X. Hu, Q. Xing y W. Zhuo, “Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties”, Journal of Cereal Science, vol. 64, no. 153-158, 2015. DOI: https://doi.org/10.1016/j.jcs.2015.04.011
R. Krishnaiya, C. Kasar y S. Gupta, “Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins”, Journal of Food Measurement and Characterization, vol. 10, pp. 210-219, 2016. DOI: https://doi.org/10.1007/s11694-015-9295-7
A. Angioloni y C. Collar, “Physicochemical and nutritional properties of reduced-caloric density high-fibre breads”, LWT Food Science and Technology, vol. 44, pp. 747–758, 2011. DOI: https://doi.org/10.1016/j.lwt.2010.09.00
K. Kaack, L. Pedersen, H. N. Laerke y A. Meyer, “New potato fibre for improvement of texture and colour of wheat bread”, European Food Research and Technolog, vol. 224, pp. 199–207, 2006. DOI: https://doi.org/10.1007/s00217-006-0301-5
D. Goswami, R.K. Gupta, D. Mridula, M. Sharma, S.K. Tyagi, “Barnyard millet based muffins: physical, textural and sensory properties”, LWT Food Science and Technology, vol. 64, no. 1, pp. 374–380, 2015. DOI: https://doi.org/10.1016/j.lwt.2015.05.060