Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties
| dc.contributor.author | Türker, B | |
| dc.contributor.author | Savlak, N | |
| dc.date.accessioned | 2024-07-18T11:46:49Z | |
| dc.date.available | 2024-07-18T11:46:49Z | |
| dc.description.abstract | Purpose This study aims to develop nutritious and functional gluten-free cakes for celiac patients by substituting rice flour with unripe banana peel flour (UBPF) (0%, 5%, 10%, 15% and 20%) and to propound some chemical, textural and sensorial properties of cakes. A secondary purpose was also to contribute to waste management of the banana products industry by reevaluating the peel. Design/methodology/approach One-way analysis of variance and Duncan's multiple comparison test (p < 0.05) were used to determine differences among the mean values. Proximate analysis, color, texture profile analysis, antioxidant activity, mineral composition and sensorial analysis were carried out. Data was analyzed using SAS software. Cake production was carried out in three replications. Findings UBPF in this study had high protein (11.2%) and dietary fiber (18.3%) as well as high antioxidant activity. In all, 5%-20% UBPF-substituted cakes had enhanced dietary fiber (2.5%-3.7% dry matter), ash content (1.6%-1.9% DM) in comparison to control cake (1.4% and 1.4%, respectively). 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of enriched gluten-free cakes increased by 102%-534%, whereas ferric-reducing antioxidant power increased by 29.6%-143%. Up to 10% UBPF substitution resulted in texturally and sensorially acceptable, nutritious gluten-free cakes. Practical implications The developed product can be used practically for several applications as a healthy alternative. The use of unripe banana peel represents a promising strategy to increase the nutritional value and number of ready-to-eat food in the gluten-free market. Social implications This study propounds a nutritious, functional and sensorially acceptable gluten-free cake for celiac people to use practically while socialization. Cakes which are appreciated by panelists in sensory analysis will create product variety in kitchens, markets and social areas, in particular for those people suffering from celiac and gluten intolerance. Originality/value This is the first study to consider UBPF as an ingredient in gluten-free cake formulation. The product may positively contribute to the life quality of celiac people by propounding a gluten-free snack food for consumption in their social life. This study is also an example of the contribution of banana by-products toward the implementation of the circular economy. | |
| dc.identifier.issn | 0034-6659 | |
| dc.identifier.other | 1758-6917 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3050 | |
| dc.language.iso | English | |
| dc.publisher | EMERALD GROUP PUBLISHING LTD | |
| dc.subject | PHYSICOCHEMICAL PROPERTIES | |
| dc.subject | FREE SPAGHETTI | |
| dc.subject | DIETARY FIBER | |
| dc.subject | MUSA-AAA | |
| dc.subject | PLANTAIN | |
| dc.subject | GREEN | |
| dc.subject | STARCH | |
| dc.subject | BREAD | |
| dc.subject | PULP | |
| dc.subject | CHICKPEA | |
| dc.title | Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties | |
| dc.type | Article |