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>Manufacturing technology of banana‐assorted breads: The fermentative characteristics affected by different banana cultivars
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Manufacturing technology of banana‐assorted breads: The fermentative characteristics affected by different banana cultivars
Taiwan produces large quantities of bananas in the southern area. Recently, due to the export quantity has been greatly reduced, in order to efficiently maintain the banana agriculture and economy, the development of alternate uses of bananas has become urgently in need. Bananas contain a fair amount of nutrients with low glycemic index. Currently, as the bread consumption is increasing, we tried to manufacture banana‐assorted breads. The desiccated powders of Musa sapientum var TC2‐425 Linn [(genomically, called as Musa (AAA) (MA)] and Musa basjoo “Nam Wa” (MB) were separately incorporated at 15%, 20%, and 25% (denoted as MA15‐MA25 and MB15‐MB25). Results indicated that MA exhibited higher contents of moisture, ash, crude protein, and lutein, while with lower crude fat, crude fibers, carbohydrate, sodium, total soluble sugars, and pectin. The contents of taste compounds (name, samples in decreasing order) were as follows: 5′‐CMP (MB25, MB20); 5′‐GMP (MA25, MA20); 5′‐AMP (MB25, MA15); 5′‐XMP (MA25, MA20); 5′‐IMP (MA25, MB20, MB25); and 5′‐UMP (MA20, MA25, MB20). Hedonic scoring (HS) indicated MA15, MA20, MB15, and MB20 were more acceptable. Textural profile analysis (TPA; for 0–6?days, only 0–4?days are shown) revealed that “flavor,” “mouthfeel,” “hardness,” “gumminess,” and “chewiness” were the determinant key roles. Conclusively, due to different chemical constituent of banana, different recipes must be considered. The bread acceptability is affected by the fermentative profile which in turn is governed by the contents of soluble sugars, pectin, taste compounds, and the overall activity of yeast cells.
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机译：台湾在南部地区生产大量的香蕉。最近，由于出口数量大大减少，为了有效地维持香蕉农业经济，开发香蕉的替代用途已经迫切需要。香蕉含有血糖指数低的营养素。目前，随着面包消费正在增加，我们试图制造香蕉什锦面包。 Musa sapietum var tc2-425 Linn的干燥粉末[（基因组，称为Musa（AAA）]和Musa Basjoo“Nam Wa”（MB）分别以15％，20％和25％掺入（表示作为MA15-MA25和MB15-MB25）。结果表明MA表明，MA含量更高的水分，灰分，粗蛋白和叶黄素，而粗脂肪，粗纤维，碳水化合物，钠，总可溶性糖和果胶。内容物味道化合物（名称，下降顺序）如下：5'-CMP（MB25，MB20）; 5'-GMP（MA25，MA20）; 5'-AMP（MB25，MA15）; 5'-XMP（ MA25，MA20）; 5'-IMP（MA25，MB20，MB25）;和5'-UMP（MA20，MA25，MB20）。啤酒区评分（HS）所示MA15，MA20，MB15和MB20更为可接受。纹理概况分析（TPA; 0-6？天，仅显示0-4天）显示“味道”，“口感”，“硬度，”“粘性”，“咀嚼”是决定性的关键作用。最终，由于香蕉的不同化学成分，必须考虑不同的食谱。面包可接受性受到发酵型材的影响，发酵型材反过来受溶于糖，果胶，味道化合物的含量和酵母细胞的整体活性的管辖。
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