Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour
Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5 g/100 g of flour) to banana flour on the comp...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Interplay-Role-of-Heat-Moisture-Treatment-and-Lipid-from-Egg-yolk-and-Margarine-on,132928,0,2.html |
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| author | Yana Cahyana Tomi Nugraha Nabila Aprilira Karina Ayuningtias Giffary Pramafisi Soeherman Herlina Marta Tensiska Tensiska |
| author_facet | Yana Cahyana Tomi Nugraha Nabila Aprilira Karina Ayuningtias Giffary Pramafisi Soeherman Herlina Marta Tensiska Tensiska |
| author_sort | Yana Cahyana |
| collection | DOAJ |
| description | Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5 g/100 g of flour) to banana flour on the complex formation of gelatinized starch–lipid and on paste functional properties were investigated in this study. Native banana flour was used as a control. The complexing index (CI) value increased with the increasing egg yolk or margarine content in the paste. Egg yolk lipids formed complexes with flour starch more favorably than margarine lipids. The heat-moisture treatment (HMT) of banana flour increased its ability to form a complex. Complex formation may partly affect the swelling volume (SV) and freeze-thaw stability (FTS) of pastes. The decrease in SV was smaller in the paste with egg yolk than with margarine. Egg yolk also led to a lesser syneresis and solubility than margarine. For freeze-thaw stability, the interplay roles between the reducing effect of lipid addition and the increasing effect of HMT led to an increased syneresis suggesting that HMT factor prevailed. The reducing effect of lipid addition on egg yolk complex solubility predominated the increasing impact of HMT. Lipid source did not affect pasting properties except set back viscosity. HMT-pretreatment played a major role in the alteration of pasting properties compared to the lipid content. |
| format | Article |
| id | doaj-art-8cf1ca44068345568874c4d3f32f14a4 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-8cf1ca44068345568874c4d3f32f14a42025-02-02T17:23:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-02-01711616810.31883/pjfns/132928132928Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana FlourYana Cahyana0Tomi Nugraha1Nabila Aprilira2Karina Ayuningtias3Giffary Pramafisi Soeherman4Herlina Marta5Tensiska Tensiska6Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, IndonesiaLaboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, IndonesiaLaboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, IndonesiaLaboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, IndonesiaLaboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, IndonesiaLaboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, IndonesiaLaboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, IndonesiaEgg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5 g/100 g of flour) to banana flour on the complex formation of gelatinized starch–lipid and on paste functional properties were investigated in this study. Native banana flour was used as a control. The complexing index (CI) value increased with the increasing egg yolk or margarine content in the paste. Egg yolk lipids formed complexes with flour starch more favorably than margarine lipids. The heat-moisture treatment (HMT) of banana flour increased its ability to form a complex. Complex formation may partly affect the swelling volume (SV) and freeze-thaw stability (FTS) of pastes. The decrease in SV was smaller in the paste with egg yolk than with margarine. Egg yolk also led to a lesser syneresis and solubility than margarine. For freeze-thaw stability, the interplay roles between the reducing effect of lipid addition and the increasing effect of HMT led to an increased syneresis suggesting that HMT factor prevailed. The reducing effect of lipid addition on egg yolk complex solubility predominated the increasing impact of HMT. Lipid source did not affect pasting properties except set back viscosity. HMT-pretreatment played a major role in the alteration of pasting properties compared to the lipid content.http://journal.pan.olsztyn.pl/Interplay-Role-of-Heat-Moisture-Treatment-and-Lipid-from-Egg-yolk-and-Margarine-on,132928,0,2.htmlheat-moisture treatmentlipidegg yolkmargarinecomplex |
| spellingShingle | Yana Cahyana Tomi Nugraha Nabila Aprilira Karina Ayuningtias Giffary Pramafisi Soeherman Herlina Marta Tensiska Tensiska Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour Polish Journal of Food and Nutrition Sciences heat-moisture treatment lipid egg yolk margarine complex |
| title | Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour |
| title_full | Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour |
| title_fullStr | Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour |
| title_full_unstemmed | Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour |
| title_short | Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour |
| title_sort | interplay role of heat moisture treatment and lipid from egg yolk and margarine on functional and pasting properties of banana flour |
| topic | heat-moisture treatment lipid egg yolk margarine complex |
| url | http://journal.pan.olsztyn.pl/Interplay-Role-of-Heat-Moisture-Treatment-and-Lipid-from-Egg-yolk-and-Margarine-on,132928,0,2.html |
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