Obtention of esterified green banana flour with lactic acid
The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste...
| Principais autores: | dos Santos, Larissa Rocha, Oliveira, Mariana, Giopato Viel, Franciele Leila, Plata-Oviedo, Manuel Salvador Vicente |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2015
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3476 |
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peri-article-34762016-12-13T12:13:11Z Obtention of esterified green banana flour with lactic acid dos Santos, Larissa Rocha Oliveira, Mariana Giopato Viel, Franciele Leila Plata-Oviedo, Manuel Salvador Vicente Modification; Heat Treatment; Baking; Fat. The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste clarity, retrogradation and specific volume of the cake. The results showed that the esterification process occurred on the flour by lactic acid. It was observed an increase in the solubility index of the samples, which can be related by a higher starch hydrolysis of the flour, by lactic acid, with the increase of the heat treatment time. The addition of lactic acid to the flour, followed by drying at 50ºC or heat treatment at 110ºC caused the increase of the swelling power of the samples comparing with the native flour. In the analysis of the apparent viscosity, it was observed that the modified samples and submitted to the heat treatment, was lower than the native sample without heat treatment. In the determination of the clarity of the paste, it was detected that the samples treated with lactic acid and submitted to the heat treatment had a increase in the clarity as the increase of the heat treatment time. The evaluation of the propensity for retrogradation showed a strong water release for all the samples. In the characterization of the cakes, it was found that the green banana flour, esterified with lactic acid (2.5%) through heat treatment, allowed its application in bakery products with low fat content. Universidade Tecnológica Federal do Paraná (UTFPR) 2015-12-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3476 10.14685/rebrapa.v6i3.3476 Brazilian Journal of Food Research; v. 6, n. 3 (2015); 42 - 52 Brazilian Journal of Food Research; v. 6, n. 3 (2015); 42 - 52 2448-3184 10.14685/rebrapa.v6i3 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3476/pdf http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
dos Santos, Larissa Rocha Oliveira, Mariana Giopato Viel, Franciele Leila Plata-Oviedo, Manuel Salvador Vicente |
| spellingShingle |
dos Santos, Larissa Rocha Oliveira, Mariana Giopato Viel, Franciele Leila Plata-Oviedo, Manuel Salvador Vicente Obtention of esterified green banana flour with lactic acid |
| author_sort |
dos Santos, Larissa Rocha |
| title |
Obtention of esterified green banana flour with lactic acid |
| title_short |
Obtention of esterified green banana flour with lactic acid |
| title_full |
Obtention of esterified green banana flour with lactic acid |
| title_fullStr |
Obtention of esterified green banana flour with lactic acid |
| title_full_unstemmed |
Obtention of esterified green banana flour with lactic acid |
| title_sort |
obtention of esterified green banana flour with lactic acid |
| description |
The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste clarity, retrogradation and specific volume of the cake. The results showed that the esterification process occurred on the flour by lactic acid. It was observed an increase in the solubility index of the samples, which can be related by a higher starch hydrolysis of the flour, by lactic acid, with the increase of the heat treatment time. The addition of lactic acid to the flour, followed by drying at 50ºC or heat treatment at 110ºC caused the increase of the swelling power of the samples comparing with the native flour. In the analysis of the apparent viscosity, it was observed that the modified samples and submitted to the heat treatment, was lower than the native sample without heat treatment. In the determination of the clarity of the paste, it was detected that the samples treated with lactic acid and submitted to the heat treatment had a increase in the clarity as the increase of the heat treatment time. The evaluation of the propensity for retrogradation showed a strong water release for all the samples. In the characterization of the cakes, it was found that the green banana flour, esterified with lactic acid (2.5%) through heat treatment, allowed its application in bakery products with low fat content. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2015 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3476 |
| _version_ |
1805294204913451008 |
| score |
10,814766 |