Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality

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

doi:doi:10.11648/j.ijnfs.20170606.15

Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality

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

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6)

Received: 6 October 2017 Accepted: 25 October 2017 Published: 8 December 2017

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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.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 6)
DOI	10.11648/j.ijnfs.20170606.15
Page(s)	243-249
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), 2017. Published by Science Publishing Group

Keywords

Formulation, Functional Food, Pound Cake, Protein Network

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APA Style

Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, et al. (2017). Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. International Journal of Nutrition and Food Sciences, 6(6), 243-249. https://doi.org/10.11648/j.ijnfs.20170606.15

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ACS Style

Marina Lisboa Silva; Luciana Gama de Mendonça; Rafael Audino Zambelli; Ana Lídia Martins Magalhães; Cristiano Silva da Costa, et al. Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. Int. J. Nutr. Food Sci. 2017, 6(6), 243-249. doi: 10.11648/j.ijnfs.20170606.15

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AMA Style

Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, et al. Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. Int J Nutr Food Sci. 2017;6(6):243-249. doi: 10.11648/j.ijnfs.20170606.15

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@article{10.11648/j.ijnfs.20170606.15,
  author = {Marina Lisboa Silva and Luciana Gama de Mendonça and Rafael Audino Zambelli and Ana Lídia Martins Magalhães and Cristiano Silva da Costa and Marcos Venânces De Souza Leão and Rejane de Albuquerque Ribeiro de Sá Costa},
  title = {Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6},
  pages = {243-249},
  doi = {10.11648/j.ijnfs.20170606.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170606.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170606.15},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality
AU  - Marina Lisboa Silva
AU  - Luciana Gama de Mendonça
AU  - Rafael Audino Zambelli
AU  - Ana Lídia Martins Magalhães
AU  - Cristiano Silva da Costa
AU  - Marcos Venânces De Souza Leão
AU  - Rejane de Albuquerque Ribeiro de Sá Costa
Y1  - 2017/12/08
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170606.15
DO  - 10.11648/j.ijnfs.20170606.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 243
EP  - 249
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170606.15
AB  - 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.
VL  - 6
IS  - 6
ER  -

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Author Information

Marina Lisboa Silva

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Luciana Gama de Mendonça
Rafael Audino Zambelli

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Ana Lídia Martins Magalhães
Cristiano Silva da Costa

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil
Marcos Venânces De Souza Leão
Rejane de Albuquerque Ribeiro de Sá Costa

Food Engineering Department, Federal University of Ceará, Fortaleza, Brazil

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APA Style

Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, et al. (2017). Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. International Journal of Nutrition and Food Sciences, 6(6), 243-249. https://doi.org/10.11648/j.ijnfs.20170606.15

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ACS Style

Marina Lisboa Silva; Luciana Gama de Mendonça; Rafael Audino Zambelli; Ana Lídia Martins Magalhães; Cristiano Silva da Costa, et al. Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. Int. J. Nutr. Food Sci. 2017, 6(6), 243-249. doi: 10.11648/j.ijnfs.20170606.15

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AMA Style

Marina Lisboa Silva, Luciana Gama de Mendonça, Rafael Audino Zambelli, Ana Lídia Martins Magalhães, Cristiano Silva da Costa, et al. Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality. Int J Nutr Food Sci. 2017;6(6):243-249. doi: 10.11648/j.ijnfs.20170606.15

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@article{10.11648/j.ijnfs.20170606.15,
  author = {Marina Lisboa Silva and Luciana Gama de Mendonça and Rafael Audino Zambelli and Ana Lídia Martins Magalhães and Cristiano Silva da Costa and Marcos Venânces De Souza Leão and Rejane de Albuquerque Ribeiro de Sá Costa},
  title = {Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {6},
  pages = {243-249},
  doi = {10.11648/j.ijnfs.20170606.15},
  url = {https://doi.org/10.11648/j.ijnfs.20170606.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170606.15},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality
AU  - Marina Lisboa Silva
AU  - Luciana Gama de Mendonça
AU  - Rafael Audino Zambelli
AU  - Ana Lídia Martins Magalhães
AU  - Cristiano Silva da Costa
AU  - Marcos Venânces De Souza Leão
AU  - Rejane de Albuquerque Ribeiro de Sá Costa
Y1  - 2017/12/08
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170606.15
DO  - 10.11648/j.ijnfs.20170606.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 243
EP  - 249
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170606.15
AB  - 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.
VL  - 6
IS  - 6
ER  -

Copy | Download