Chemical and Functional Properties of Cavendish Jepara 30 (Musa cavendishii) Banana Pseudostem Flour after Blanching and Soaking in Sodium Bisulphite Solution
DOI:
https://doi.org/10.3923/pjn.2019.936.945Keywords:
Antioxidant, banana pseudostem flour, dietary fibre, resistant starch, soluble fibreAbstract
Background and Objectives: Cavendish Jepara 30 (Musa cavendishii ) banana pseudostem in Indonesia is very abundant and has not been utilized because it is considered to be waste. The pseudostem contains dietary fibre, resistant starch (RS) and antioxidants that are strongly affected by several factors such as plant varieties and processing techniques. This study was conducted to investigate the effect of blanching and soaking in sodium bisulphite solution on changes in dietary fibre, resistant starch, antioxidants and the functional properties of Cavendish Jepara 30 banana pseudostem flour. Materials and Methods: Banana pseudostem of Cavendish Jepara 30 varieties were obtained from PT. Nusantara Tropical Farm Central Lampung, Indonesia. Preparation of the banana pseudostem flour included a blanching treatment at a temperature of 100°C for 10 min or soaking in 1% sodium bisulphite solution for 90 min. Results: The blanching treatment significantly increased the amount of soluble fibre by 3.55%, RS by 10.33%, total phenolic acids by 11.19 mg/100 g and antioxidant activity by 6.15% radical scavenging activity (RSA) but decreased the amount of insoluble fibre by 5.78%. The soaking treatment significantly increased the RS by 9.38% and the antioxidant activity by 12.5% RSA but decreased the insoluble fibre by 6.87%, the total fibre by 6.42% and the total phenolic acids by 17.52 mg/100 g. The blanching treatment also significantly increased the water holding capacity by10.81%, the swelling capacity by 13.87% and the cation exchange capacity was 9.75 meq kg–1. The microscopic structure of the flour after the blanching treatment was more porous and hollower than the natural pseudostem flour. Conclusion: Blanching treatment significantly increased the soluble fibre, RS, total phenolic acid content, antioxidant activity, water holding capacity, swelling capacity and cation exchange capacity of banana pseudostem flour. Blanching had no effect on the oil holding capacity of flour.
References
Reiner, Z., A.L. Catapano, G. De Backer, I. Graham and M.R. Taskinen et al., 2011. ESC/EAS Guidelines for the management of dyslipidaemias: The Task Force for the management of dyslipidaemias of the European Society of Cardiology (ESC) and the European Atherosclerosis Society (EAS). Eur. Heart J., 32: 1769-1818.
Arsana, P.M., R. Rosandi and A. Manaf, 2015. Panduan Pengelolaan Dislipidemia di Indonesia-2015. PB. Perkeni, Indonesia, ISBN: 978-979-19388-5-3, Pages: 51.
Leon, A.S. and U.G. Bronas, 2009. Dyslipidemia and risk of coronary heart disease: Role of lifestyle approaches for its management. Am. J. Lifestyle Med., 3: 257-273.
Sayago-Ayerdi, S.G., R. Mateos, R.I. Ortiz-Basurto, C. Largo and J. Serrano et al., 2014. Effects of consuming diets containing Agave tequilana dietary fibre and Jamaica calyces on body weight gain and redox status in hypercholesterolemic rats. Food Chem., 148: 54-59.
Kirk, E.A., P. Sutherland, S.A. Wang, A. Chait and R.C. LeBoeuf, 1998. Dietary isoflavones reduce plasma cholesterol and atherosclerosis in C57BL/6 mice but not LDL receptor-deficient mice. J. Nutr., 128: 954-959.
Mohapatra, D., S. Mishra and N. Sutar, 2010. Banana and its by-product utilisation: An overview. J. Scient. Ind. Res., 69: 323-329.
Cordeiro, N., M.N. Belgacem, I.C. Torres and J.C.V.P Mourad, 2004. Chemical composition and pulping of banana pseudo-stems. Ind. Crops Prod., 19: 147-154.
Aziz, N.A.A., L.H. Ho, B. Azahari, R. Bhat, L.H. Cheng and M.N.M. Ibrahim, 2011. Chemical and functional properties of the native banana (Musa acuminata × balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours. Food Chem., 128: 748-753.
Ho, L.H., A.A.N. Aziah and R. Bhat, 2012. Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia Int. Food Res. J., 19: 1479-1485.
Rehinan, Z.U., M. Rashid and W.H. Shah, 2004. Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes. Food Chem., 85: 245-249.
Yoruk, R. and M.R. Marshall, 2003. Physicochemical properties and function of plant polyphenol oxidase: A review. J. Food Biochem., 27: 361-422.
Fernandes, S.D.S., C.A. da Silva Ribeiro, M.F. de Jesus Raposo, R.M.S.C. de Morais and A.M.M.B. de Morais, 2011. Polyphenol oxidase activity and colour changes of 'starking' apple cubes coated with alginate and dehydrated with air. Food. Nutr. Sci., 2: 451-457.
Rahmawati, A., A. Murdiati, Y. Marsono and S. Anggrahini, 2018. Changes of complex carbohydrates of white jack bean (Canavalia ensiformis) during autoclaving-cooling cycles. Curr. Res. Nutr. Food Sci. J., 6: 470-480.
Marsono, Y., 1999. [Changes of Resistant Starch (RS) and chemical composition of selected starch foods during processing]. Agritech, 19: 124-127, (In Indonesian).
Kim, H.Y., K.S. Woo, I.G. Hwang, Y.R. Lee and H.S. Jeong, 2008. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J. Food Sci. Technol., 40: 166-170.
Marsono, Y., 2004. Serat pangan dalam perspektif ilmu gizi. Pidato Pengukuhan Jabatan Guru Besar pada Fakultas Teknologi Pertanian Universitas Gadjah Mada, Yogyakarta.
Nurhayati, P.D. Laksona and Sukatiningsih, 2013. [Characteristic of banana bunches powder from four variety and pectin potential as a medium for the growth of Lactobacillus acidophilus]. Jurnal Agroteknologi, 7: 143-149, (In Indonesian).
AOAC., 1995. Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC, USA.
Asp, N.G., C.G. Johansson, H. Hallmer and M. Siljestroem, 1983. Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem., 31: 476-482.
Goni, I., L. Garcia-Diz, E. Manas, F. Saura-Calixto, 1996. Analysis of resistant starch: A method for foods and food products. Food Chem., 56: 445-449.
Senter, S.D., J.A. Robertson and F.I. Meredith, 1989. Phenolic compounds of the mesocarp of Cresthaven peaches during storage and ripening. J. Food Sci., 54: 1259-1268.
Hatano, T., H. Kagawa, T. Yasuhara and T. Okuda, 1988. Two new flavonoids and other constituents in licorice root: Their relative astringency and radical scavenging effects. Chem. Pharm. Bull., 36: 2090-2097.
Yen, G.C. and H.Y. Chen, 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem., 43: 27-32.
DeGarmo, E.P., W.G. Sullivan and J.R. Canada, 1984. Engineering Economy. 7th Edn., Macmillan Publishing Comp., New York, USA., ISBN-13: 9780023286001, Pages: 669.
Diniyah, N., S.B. Wijanarko and H. Purnomo, 2012. [Brown sugar syrup processing from Siwalan palm saps (Borassus flabellifer L.)]. Jurnal Teknologi Industri Pangan, 23: 53-57, (In Indonesian).
Chau, C.F. and Y.L. Huang, 2003. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng. J. Agric. Food Chem., 51: 2615-2618.
Robertson, J.A., F.D. de Monredon, P. Dysseler, F. Gullion, R. Amado and J.F. Thibault, 2000. Hydration properties of dietary fibre and resistant starch: A European collaborative study. LWT-Food Sci. Technol., 33: 72-79.
Jimenez, A., R. Rodriguez, I. Fernandez-Caro, R. Guillen, J. Fernandez-Bolanos and A. Heredia, 2000. Dietary fibre content of table olives processed under different European styles: Study of physico-chemical characteristics. J. Sci. Food Agric., 80: 1903-1908.
Jinglin, Y., W. Shujun, J. Fengmin, L. Sun and J. Yu, 2009. The structure of C-type rhizoma Dioscorea starch granule revealed by acid hydrolysis method. Food Chem., 113: 585-591.
Chen, Y., R. Ye, L. Yin and N. Zhang, 2014. Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation. J. Food Eng., 120: 1-8.
Shahzadi, N., M.S. Butt, Saleem-ur-Rehman and K. Sharif, 2005. Chemical characteristics of various composite flours. Inter. J. Agric. Biol., 7: 105-108.
Rodriguez-Ambriz, S.L., J.J. Islas-Hernandez, E. Agama-Acevedo, J. Tovar and L.A. Bello-Perez, 2008. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chem., 107: 1515-1521.
Badan Pengawasan Obat dan Makanan, 2013. Batas maksimum penggunaan bahan tambahan pangan pengawet. Peraturan Kepala Badan Pengawas Obat dan Makanan, Indonesia. http://jdih.pom.go.id/showpdf.php?u=KZaFgvQCDoKcuMbSXTQEKXIsK9gg62vHuMI4dVHHVU0%3D.
Elleuch, M., D. Bedigian, O. Roiseux, S. Besbes, C. Blecker and H. Attia, 2011. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem., 124: 411-421.
Benitez, V., E. Molla, M.A. Martin-Cabrejas, Y. Aguilera, F.J. Lopez-Andreu and R.M. Esteban, 2011. Effect of sterilisation on dietary fibre and physicochemical properties of onion by-products. Food Chem., 127: 501-507.
Johansson, M., 2012. Dietary fibre composition and sensory analysis of heat treated wheat and rye bran. Master Thesis, Department of Food Science, Faculty of Natural Resources and Agricultural Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Marsono, Y., 1998. [Resistant starch: Formation, metabolism and its nutritional aspects]. Agritech, 18: 29-35, (In Indonesian).
Kutos, T., T. Golob, M. Kac and A. Plestenjak, 2003. Dietary fibre content of dry and processed beans. Food Chem., 80: 231-235.
Derycke, V., G.E. Vandeputte, R. Vermeylen, W. De Man, B. Goderis, M.H.J. Koch and J.A. Delcour, 2005. Starch gelatinization and amylose-lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry. J. Cereal Sci., 42: 334-343.
Turkmen, N., F. Sari and Y.S. Velioglu, 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem., 93: 713-718.
Pujimulyani, D., S. Raharjo, Y. Marsono and U. Santoso, 2010. [The antioxidant activity and phenolic content of fresh and blanched white saffron (Curcuma mangga Val.)]. Agritech, 30: 68-74, (In Indonesian).
FAO. and WHO., 2009. Sodium hydrogen sulfite. Joint FAO/WHO Expert Committee on Food Additives (JECFA), Rome, Italy.
Utami, T., S. Anggrahini, E. Harmayani, S. Raharjo and R. Iramani, 1996. Penetrasi natrium bisulfit dan kalium sorbat ke dalam nanas selama perendaman dan pengaruhnya terhadap produk nanas. Agritech, 16: 1-6.
Sukasih, E. and S. Setyadjit, 2016. [Effect of ascorbic acid soaking and sodium bisulphite on two varieties of shallot (Allium ascalonicum L.) on physical and organoleptical character of shallot powder]. Agritech, 36: 270-278, (In Indonesian).
Cheng, A., X. Chen, Q. Jin, W. Wang, J. Shi and Y. Liu, 2013. Comparison of phenolic content and antioxidant capacity of red and yellow onions. Czech J. Food Sci., 31: 501-508.
Wijanarka, A., T. Sudargo, E. Harmayani and Y. Marsono, 2016. Changes in resistant starch content and glycemic index of pre-gelatinized gayam (Inocarfus fagifer Forst.) flour. Pak. J. Nutr., 15: 649-654.
Eltayeb, A.R.S.M., A.O. Ali, A.A. Abou-Arab and F.M. Abu-Salem, 2011. Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean). Afr. J. Food Sci., 5: 82-90.
Bello-Perez, L.A., E. Agama-Acevedo, L. Sanchez-Hernandez and O. Paredes-Lopez, 1999. Isolation and partial characterization of banana starches. J. Agric. Food Chem., 47: 854-857.
Schneeman, B.O., 1986. Dietary fiber: Physical and chemical properties, methods of analysis and physiological effects. Food Technol., 40: 104-110.
Al-Sheraji, S.H., A. Ismail, M.Y. Manap, S. Mustafa, R.M. Yusof and F.A. Hassan, 2011. Functional properties and characterization of dietary fiber from Mangifera pajang Kort. Fruit pulp. J. Agric. Food Chem., 59: 3980-3985.
Downloads
Published
Issue
Section
License
Copyright (c) 2019 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
