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Scopus YÖKSİS DOI Eşleşti SJR Q2

Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits

Plant Foods for Human Nutrition · Aralık 2024

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YÖKSİS Kayıtları
Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits
Plant Foods for Human Nutrition · 2024 SCI-Expanded
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits
Plant Foods for Human Nutrition · 2024 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 2 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits
2024 ISSN: 0921-9668 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils
2025 ISSN: 0921-9668 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →

Makale Bilgileri

Dergi Plant Foods for Human Nutrition
ISSN09219668
Yayın TarihiAralık 2024
Cilt / Sayfa79 · 827-833
DOI10.1007/s11130-024-01224-4
Scopus ID2-s2.0-85201403608
Özet To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88 mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.

Yazarlar (4)

1
Hümeyra Cetin-Babaoglu
2
Ayşenur Coşkun
3
Semanur Taşçı
ORCID: 0000-0003-1557-7948
4
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948

Anahtar Kelimeler

Antioxidant activity Dietary fibre Functional foods Healty snacks Phenolic content Value-added product

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Plant Foods for Human Nutrition
Q2
SJR Skoru0,734
H-Index107
YayıncıSpringer
ÜlkeUnited States
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Dergi sayfasına git

Metrikler

3
Atıf
4
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

SA
SULTAN ARSLAN TONTUL
Prof. Dr.

Hızlı Erişim

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