Accep ed Manusc ip
Mechanically ac iona ed lou isola ed om g een bananas (M. ca endishii
a . nanica) as a ool o inc ease he die a y ibe and phy ochemical bioac i i y
o laye and sponge cakes
C is ina Segundo, Lau a Román, Manuel Gómez, Ma io M. Ma ínez
PII: S0308-8146(16)31538-2
DOI: h p://dx.doi.o g/10.1016/j. oodchem.2016.09.143
Re e ence: FOCH 19923
To appea in: Food Chemis y
Recei ed Da e: 4 July 2016
Re ised Da e: 21 Sep embe 2016
Accep ed Da e: 22 Sep embe 2016
Please ci e his a icle as: Segundo, C., Román, L., Gómez, M., Ma ínez, M.M., Mechanically ac iona ed lou
isola ed om g een bananas (M. ca endishii a . nanica) as a ool o inc ease he die a y ibe and phy ochemical
bioac i i y o laye and sponge cakes, Food Chemis y (2016), doi: h p://dx.doi.o g/10.1016/j. oodchem.
2016.09.143
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Mechanically ac iona ed lou isola ed om g een bananas (M. ca endishii
a . nanica) as a ool o inc ease he die a y ibe and phy ochemical
bioac i i y o laye and sponge cakes
Running i le: Nu i ional enhancemen o cakes h ough ac iona ed banana
lou s
C is ina Segundo1,2, Lau a Román2, Manuel Gómez2, Ma io M. Ma ínez2,3*
1Facul ad de Ingenie ía, CIT Jujuy. Uni e sidad Nacional de Jujuy. CONICET.
I alo Palanca, 4600 Jujuy, A gen ina
2Food Technology A ea. College o Ag icul u al Enginee ing. Uni e si y o
Valladolid, 34004 Palencia, Spain.
3Whis le Cen e o Ca bohyd a e Resea ch, Depa men o Food Science, Pu due
Uni e si y, Wes La aye e, IN 47907, U.S.A.
*Co esponding au ho e-mail: ma 1269@pu due.edu:
ma ioma [email protected]
Abs ac
This a icle desc ibes he e ec o mechanically ac iona ed lou s om g een bananas on he
nu i ional, physical and senso y a ibu es o wo ypes o cakes (sponge and laye ). A plausible
30% eplacemen o banana lou in he o mula ion o laye cakes is demons a ed, inding only
a small decline in he senso y pe cep ion. On he con a y, sponge cakes we e no iceable
wo sened wi h he use o banana lou s (lowe speci ic olume, wo se senso y a ibu es and
highe ha dness), which was minimized when using ine lou . Bo h laye and sponge cakes
exhibi ed an enhancemen o he esis an s a ch and die a y ibe con en wi h he eplacemen
o g een banana lou (up o a i e- old imp o emen in RS pe o mance). Mo eo e , sponge
cakes yielded mo e polyphenols and an ioxidan capaci y wi h banana lou s, especially wi h he
coa se ac ion. The e o e, esul s showed ha a mechanical ac iona ion allowed a easible
nu i ional enhancemen o cakes wi h he use o banana lou s.
Keywo ds: un ipe banana, die a y ibe , cake, pa icle size, an ioxidan capaci y, esis an s a ch
1. In oduc ion
Die a y ibe (DF) ep esen s a b oad ange o ca bohyd a e compounds a ying in s uc u e ha
scape diges ion and abso p ion wi hin he uppe gas oin es inal pa . High ibe die s may also
be help ul o ecal bulking, dec eased ansi ime, educ ion o pos p andial glycemic esponse,
main enance o no mal blood choles e ol le els, and a lowe isk o de eloping co ona y hea
disease (Ve sp ee , e al., 2016). Despi e i s physiological bene i s, die s con ain a low amoun o
DF, on a e age anging om 12-14g o die a y ibe pe day in Uni ed S a es and 18-20 g ams
in Eu ope (Schmi z, Ma qua , and an de Kamp, 2007). Among die a y ibe s, esis an s a ch
(RS) is he s a ch ac ion ha scape luminal diges ion. I encompasses i e di e en s a ch sub-
ypes based on he mechanism by which hey esis diges ion. In pa icula , esis an s a ch ype
2 (RSII) is de ined as s a ch g anules ha a e inhe en ly esis an due o he composi ion and
con o ma ion o he g anule. Fo mos sou ces o RSII, including po a o and banana, no mal
cooking empe a u es, such as hose ound in baking, will end o dis up he s uc u e o he
g anule, po en ially leading o gela iniza ion and inc easing i s diges ibili y (Bi ke and B own,
2007). This loss o die a y RS in wes e n die s con ibu es o wha has been e med he
“ca bohyd a e gap”, which is he obse ed de ici in he amoun o e men able nu ien s
compa ed wi h wha is equi ed by he in es inal mic o lo a o main ain diges i e heal h. In his
scena io, die s ha e e se he cu en ends and inc ease die a y RS in ake a e impo an
s a egies o ec i y his gap o imp o ing o e all heal h (Bi ke and B own, 2007).
Banana is a gene al e m emb acing a numbe o species o hyb ids in he genus Musa o he
amily Musaceae. In pa icula , ca endish subg oup banana cul i a s (M. ca endishii) a e he
mains ays o he expo ades (Zhang, Whis le , BeMille , and Hamake , 2005).. Wi h a global
p oduc ion o 106 million ons in 2013 (FAO, 2015), abou one- i h o all bananas ha es ed
become culls. When banana bunches a i e a cen al collec ion s a ions, bananas oo small o
shipping a e emo ed, along wi h hose ha ha e damaged o spoiled a eas ha could cause
mic obial con amina ion o he bunch. Rejec ed bananas a e no mally disposed o imp ope ly.
The e o e, a success ul indus ial use o he culled bananas, such as he p oduc ion o a low-cos
banana lou ing edien , would alle ia e he p oblem.
The igge o he indus ial use o banana lou could be based on i s nu i ional p ope ies. In
pa icula , banana lou con ains an impo an ac ion o die a y ibe [up o 15% in some
a ie ies, (da Mo a, Lajolo, Ciacco, and Co denunsi, 2000)], consis ing mainly o pec in (soluble
ac ion) and cellulose, lignin and hemicellulose (insoluble ac ion) (Thebaudin, Le eb e,
Ha ing on, and Bou geois, 1997). Among he die a y ibe , na i e aw banana s a ch is also
known o be esis an o he a ack o diges i e enzymes, wi h in i o esul s showing ha 75-
84% o he s a ch g anules inges ed eached he e minal ileum (Englys and Cummings, 1986;
Faisan , e al., 1995). Al hough i was ound ha he esis ance was la gely o e come by
cooking o gela inize he s a ch, o he s udies showed ha he ‘easily hyd olysable s a ch’ could
be lowe a e cooking compa ed o o he s a ch sou ces (Zhang, and Hamake , 2012). Ano he
impo an nu i ional bene i o bananas is hei an ioxidan capaci y a ibu ed o he ole in he
sca enging o ee adicals o phenolic compounds, which con e exis ing ee adicals in o less
ha m ul molecules and epai ing oxida i e damage (Du, Li, Ma, and Liang, 2009). E en hough
he an ioxidan p ope ies ha e been especially a ibu ed o banana peels (Kondo, Ki iko n, and
Kanlayana a , 2005), accumula ing e idence has e ealed ha banana pulp also con ains a ious
an ioxidan s, such as phenolic compounds, comp ising ca echin, epica echin, lignin and annins
and an hocyanins (Sulaiman, e al., 2011).

All hese nu i ional bene i s ha e made banana lou o be explo ed as a unc ional ing edien in
a ious p oduc s such as slowly diges ible cookies (Apa icio-Saguilan, e al. 2007), high- ibe
b ead (Ho, Aziz, and Azaha i, 2013; Jua ez-Ga cia, Agama-Ace edo, Sayago-Aye di,
Rod iguez-Amb iz, and Bello-Pe ez, 2006), pas a wi h highe an ioxidan capaci y (O ando-
Ma inez, Sayago-Aye di, Agama-Ace edo, Goñi, and Bello-Pe ez, 2009, Almanza-Beni ez,
Oso io-Díaz, Mendez-Mon eal o, Islas-He nandez, and Bello-Pe ez, 2015), noodles (Choo, and
Aziz, 2010), o illas (Apa icio-Sanguilan, e al., 2013) and snacks (Wang, Zhang, and
Mujumda , 2012). Howe e , o he bes o ou knowledge, he use o banana lou as an
ing edien in baked emulsions, such as cakes, has been no conside ed so a .
Banana lou coun s wi h 61-76.5% s a ch (da Mo a, e al., 2000), which will de e mine some o
he lou unc ionali y. Howe e , he in insic p ope ies o lou pa icles, such as pa icle size,
will s ongly in luence hei emulsi ying and hyd a ion p ope ies and he e o e a ec ing he
quali y o he esul an cakes. In pa icula , ice lou s wi h coa se pa icle size did no allow he
co ec emulsion o ma ion by hal ing ai inco po a ion in o m o ine and homogenous
bubbles, wo sening cake olume and ex u e (de la He a, Ma ínez, Olie e, and Gomez, 2013b).
Howe e , he op imum lou pa icle size dis ibu ion o cake-making depends, in u n, on he
ype o cake. In pa icula , Dhen, e al., (2016) epo ed a nega i e in luence o cou se soy lou
on he quali y o sponge cake, whe eas no signi ican di e ences we e obse ed o laye cakes.
The e o e, ou hypo hesis was ha he use o lou isola ed om g een bananas wi h an op imum
pa icle size could: 1) imp o e he nu i ional p ope ies o cakes while main aining i s physical
and senso y a ibu es, and, 2) minimize he was e o banana culls.
The objec i e was o s udy he e ec o a whea lou eplacemen (15 and 30%) by g een
banana lou wi h h ee di e en pa icle sizes [80µm ( ine), 80-156µm (medium) and 156-200
µm (coa se)] on he nu i ional (die a y ibe , esis an s a ch, phenolic compounds, an ioxidan
capaci y), physical (speci ic olume, ex u e and colo ) and senso y p ope ies o laye and
sponge cakes. To do his, banana lou was ob ained om g een (un ipe) bananas h ough a low-
cos p ocedu e and subsequen ly sie ed. Nu i ional and physicochemical p ope ies o lou s as
well he heological p ope ies o ba e s we e also analyzed in o de o enhance he discussion
abou he di e en phenomena in ol ed.
2. Ma e ials and me hods
2.1 Ma e ials
Whea lou (10.3 g/100 g mois u e; 8.88 g/100 g p o ein; 84.23 µm mean pa icle size) was
supplied by Ha ine a la Cas ellana S.A (Medina de Campo, Valladolid, Spain). Suga , sun lowe
oil, whole liquid milk, powde ed milk and liquid pas eu ized egg we e pu chased om he local
ma ke . Baking powde 2x1 and he emulsi ie Supe Mixo T500 we e p o ided by Pu a os
(Ge ona, Spain). Bananas (M. ca endishii a . nanica) we e pu chased a ipening s a e 2
(yellow wi h black spo s) acco ding o s anda d colo cha , h p:// ipening- ui .com/banana).
2.2 Me hods
2.2.1 Isola ion o banana lou om g een bananas and lou cha ac e iza ion
Bananas we e peeled and g ound in a Liliana AM523 juice (Che y, A gen ina) a 1 speed o 3
min. The pas e ob ained was pou ed in a ay and d ied in an o en wi h o ced con ec i e low
a 60°C o 24 hou s. D ied pas e was g ound in a Numak FW 100 labo a o y mill (Ojal o,
A gen ina) and subsequen ly sie ed in a Bühle MLI 300B sc eening machine (Uzwil,
Swi ze land) o 15 min, ob aining a ine (<80µm), medium (80-156µm) and coa se ac ions
(156-200µm). The di e en ac ions we e sealed in plas ic bags and s o ed.
2.2.2 P oxima e analysis and cha ac e iza ion o lou s
Banana lou was cha ac e ized ollowing AACC (2016) me hods o mois u e con en
(44.15.02), p o ein (46.11.02), lipids (30.25.01), die a y ibe (32.05.01), ash (08.12.01) and
esis an s a ch (32-40.01). Ca bohyd a e con en o lou s was ob ained by weigh di e ence
wi h he o he lou componen s. The amylose con en was de e mined by he Megazyme
amylose assay ki (Megazyme, B ay, I eland) using he Concana alin A p ecipi a ion p ocedu e.
I is no ewo hy ha he esis an s a ch con ained in g een banana is comp ised mainly by s a ch
g anules ha a e inhe en ly esis an due o he composi ion and con o ma ion o he g anule
(RSII). Howe e , his ype o RS is dis up ed by high empe a u es, such as hose in he ini ial
s ep o o al ibe analysis, po en ially leading o gela iniza ion (Bi ke and B own, 2007).
The e o e, RSII was no included in he ibe analysis (me hod 32.05.01, AACC, 2016). All
analyses we e un in duplica e. The cha ac e is ics o he di e en banana lou ac ions a e
shown in Table 1.
Flou pho omic og aphs we e aken wi h a Quan a 200FEI (Hillsbo o, O egon, USA) ESEM
(Fig. 1). Pho omic og aphs we e aken in beam decele a ion mode (BDM) a 1.5 keV in high
acuum mode wi h a backsca e ed elec on de ec o (BSED).
2.2.3 Cake making
Laye and sponge cake we e made as ollows. Laye cakes consis ed o 350 g lou , 315 g
suc ose, 210 g whole milk, 175 g liquid pas eu ized egg, 105 g sun lowe oil and 10.5 g baking
powde . All ing edien s we e mixed in he Ki chen Aid P o essional mixe KPM5 (S . Joseph,
Michigan, USA) o 1 min a speed 4 and 9 min a speed 6. Cake ba e (185 g) was placed in o
disposable oil-coa ed aluminum pans (109 x 159 x38 mm) and he cakes we e baked in an
elec ic o en o 25 min a 185 °C.
Sponge cake o mula consis ed on 245 g lou , 240.5 g suga , 344 g liquid pas eu ized egg, 55 g
wa e , 14 g emulsi ie , and 25 g powde ed milk. A c eaming-mixing p ocedu e was used. All
ing edien s, excep o he lou and milk we e mixed o 2 min a speed 6 using a Ki chen-Aid
P o essional mixe (Ki chen Aid, S . Joseph, Michigan). A e he addi ion o he milk and lou ,
he mixing p ocess was con inued o 3 min a speed 8. Cake ba e (125 g) was placed in o oil-
coa ed aluminum pans (109x 159 x 38 mm) and baked as desc ibed abo e.
A e baking, cakes we e emo ed om he pans and le o cool o 60 min be o e being placed
in coded plas ic bags ha we e sealed o p e en d ying. Fo each ype o cake (laye o sponge),
a 15 and a 30% o whea lou eplacemen by ine, medium and coa se banana lou was
s udied, which oge he wi h he con ol (100% whea lou ) ga e 7 o mula ions. All cakes we e
made in duplica e.
2.2.4 Densi y and heological p ope ies o ba e s
Ba e densi y was de e mined wi h a s anda d con aine (100 cc) o known weigh illed wi h
ba e .
Be o e conduc ing any heological measu emen , samples we e allowed o es in he
measu emen posi ion o 5 min as equilib a ion ime, i.e. he necessa y ime o allow he
s esses induced du ing sample loading o elax. The exposed edges o he samples we e always
co e ed wi h aseline oil (Pan eac Química S.A., Cas ella del Valles, Spain) o a oid sample
d ying du ing measu emen s. Rheological p ope ies we e eco ded using a heome e (Haake
RheoS ess 1, The mo Fische Scien i ic, Sche e e, Ge many). All heological es s we e un in
duplica e.
2.2.4.1. Flow p ope ies.
(Lakshmina ayan, Ra hinam, and K ishnaRau, 2006). The di e en end epo ed o each ype
o ba e (sponge and laye ) sugges s ha he e ec s o banana lou depend on he ype o
emulsion. In sponge ba e s, he emulsion is o med by a g ea e numbe o ai bubbles o med
du ing mixing, which a e mo e closely packed han in laye cakes, as a esul o he emulsi ie
ac ion (Gómez, Ruiz, and Olie e, 2011). On he o he hand, he baking powde in laye cakes,
esponsible o he ai bubbles g ow h, does no ac un il a ce ain empe a u e is eached in he
o en. In his way, in sponge cake emulsion, coa se pa icles would di icul he emulsi ie ac ion
by hal ing bubble s abiliza ion (Dhen, e al., 2016) and p omo ing hei up u e du ing he shea
s ess p oduced du ing he o a ional heological es . This hypo hesis is endo sed in u n by he
signi ican loss o pseudoplas ic beha io (highe low beha io index, n) obse ed in sponge
cakes subs i u ed by he medium and coa se ac ions o banana lou , which was less e iden in
laye cakes. A lowe pseudoplas ic beha io en ails a less complex s uc u e o hese ba e s,
leading o an emulsion beha io mo e simila o wa e , which is, in ac , in ag eemen wi h he
heo y o he ai bubbles escaping om he ba e du ing he o a ional low beha io es .
In o de o be e cha ac e ize he s uc u e o ba e s, he small ampli ude oscilla o y es was
expec ed o p o ide mo e accu a e in o ma ion. The in luence o he addi ion o sie ed banana
lou s on he iscoelas ici y is shown in Table 2. In he a ailable equency window, he so-
called pla eau elaxa ion zone was obse ed in all he ba e s (da a no shown). This egion is
cha ac e ized by he ac ha he s o age modulus (G’) is highe han he loss modulus (G’’),
bo h moduli depending on equency bu ollowing a di e en pa e n (Ma inez, Sanz, and
Gomez, 2015). This egion is cha ac e is ic o he occu ence o physical en anglemen s in
polyme ic ma e ials (Fe y, 1980). In sponge cakes, a signi ican inc ease o G’ was obse ed
wi h a 15 and 30% eplacemen o medium banana ac ions, whe eas in laye cakes, he coa ses

ac ion led o he mos no iceable inc ease o bo h iscoelas ic moduli. This would sugges ha
ba e s con aining medium and coa se banana lou s ha e he same heological uni s han he
es bu wi h an enhanced con ibu ion o inc ease he ba e consis ency (Ma inez, e al., 2015).
Howe e , a 30% subs i u ion by he medium ac ion (sponge cake) and he coa se ac ion
(laye cake) o banana lou had a signi ican ly lowe loss angen ( anδ), indica ing di e en
iscoelas ici y and he e o e he p esence o new heological uni s. This can be a ibu ed o he
ac ha iscoelas ic p ope ies a e also dependen on he concen a ion o ai apped du ing
mixing (Kalinga, and Mish a, 2009). Acco ding o he lou composi ion (Table 1), i seems ha
ibe con en , ha ing a much highe wa e abso p ion capaci y han in ac s a ch, could diminish
he ee wa e con en enhancing he s uc u e and inc easing bo h dynamic moduli. The esul
would be a masking o he e ec o he in insic highe su ace o olume a io o ine lou s.
The ac ha hese esul s ollow a di e en end han hose o K in sponge cakes would
con i m ha du ing he o a ional es he shea s ess was enough o p omo e he ai bubbles
b eakage, while i did no happen du ing he oscilla ion sweeps. On he o he hand, he pa allel
inc ease be ween he iscoelas ic moduli and K would sugges ha in laye emulsion, no bubble
scape was p oduced.
3.3 Cake cha ac e is ics
In o de o assess he e ec o he inco po a ion o he di e en ac ions o banana lou on he
physical p ope ies o cakes, speci ic olume and c umb ex u e we e analyzed (Table 3). The
e ec s o he di e en banana lou ac ion we e condi ioned o he ype o cake. The speci ic
olume o laye cakes was ba ely modi ied wi h he inclusion o banana lou (less han 8% o
inc ease/dec ease compa ed o con ol), app ecia ing a sligh ly imp o e wi h ine and medium
ac ions. Con e sely, he inco po a ion o g een banana displayed a clea nega i e e ec on he
speci ic olume o he sponge cakes, which was educed g ea ly when inc easing he pa icle
size o banana lou and he le el o eplacemen . In ac ual ac , he only cake which was no
signi ican ly di e en om he con ol was he cake made wi h 15% o ine banana lou ,
whe eas wi h 30% coa se banana lou eplacemen he educ ion in he speci ic olume eached
36%. This esul s a e in ag eemen wi h he consis ency and low beha io index o sponge
ba e s, indica ing ha highe consis ency (highe K) and pseudoplas ici y (lowe n) b ing abou
high olume cakes. Howe e , his co ela ion was no clea o laye cakes, whe e bubbles a e
c ea ed du ing baking. In his way, changes in olume may no be solely ela ed o he ai
inco po a ed du ing he mixing, bu o di e ences in he ai e en ion and expansion du ing
baking p ocess. I is known ha bubble size is c ucial o ba e s abili y in such a way ha , big
a e age bubble size is ela ed wi h low s abili y, especially du ing he i s s ages o baking,
when he ba e iscosi y is educed (S au e , 1990). The in e nal s uc u e o sponge cakes
consis s o a g ea e numbe o bubbles wi h smalle a e age size han laye cakes (Gómez, e
al., 2011). This s uc u e could be mo e sensi i e o he p esence o coa se lou pa icles, which
could impac mo e nega i ely o he olume o sponge cakes han he olume o laye cakes (de
la He a, e al., 2013b; Dhen, e al., 2016).
C umb ha dness o sponge cakes was highly co ela ed o he speci ic olume o cakes,
obse ing a nega i e co ela ion be ween speci ic olume and c umb ha dness ( =-0.71), which
ag ees wi h ha obse ed in o he s udies (Gómez, Ruiz-Pa ís, Olie e, and Pando, 2010; de la
He a e al., 2013b). These s udies ha e al eady p o en ha his co ela ion was mo e signi ican
in sponge han in laye cakes. In ac , in ou s udy, he dec ease in c umb ha dness o laye cakes
was no co ela ed o he speci ic olume and he e o e he phenomena canno be asc ibed o
changes in olume. We hypo hesize ha i should be ela ed o s uc u al changes in he c umb,
possibly in luenced by he di e ences be ween he s a ches om banana and whea in e ms o
gela iniza ion and e og ada ion beha io s. In his way, despi e signi ican di e ences we e
ha dly seen in he sp inginess o laye cakes, a decline in he cohesi eness was ound o he
cakes made wi h 30% o banana lou , which may be ela ed o he di e ences be ween whea
and banana s a ch. A simila end was ob ained o sponge cakes, bu in his case, bo h a
educ ion in sp inginess and cohesi eness was app ecia ed, being his e ec clea e as he le el
o eplacemen was inc eased, especially o he coa ses pa icle sizes.
3.4 Senso y e alua ion
The senso y analysis (Table 4) was pe o med in laye cakes wi h 30% banana lou eplacemen
and in sponge cakes wi h 15% eplacemen , since sponge cakes wi h 30% eplacemen showed a
low speci ic olume. The inclusion o banana lou in laye cakes led o a sligh wo sening in he
accep abili y o he cakes, bu no e ec was ound o he pa icle size, which in gene al, is in
acco dance wi h he esul s obse ed o he physical cha ac e is ics o cakes. The mos
impo an di e ences among he pa ame e s s udied we e no iced in appea ance, possibly due o
colou di e ences (supplemen a y ma e ial), and odo . Changes in he colo o he c us should
be explained by he p esence o highe suga s in banana lou s, such as glucose, uc ose and
suc ose (Emaga, And ianai o, Wa hele , Tchango, and Paquo , 2007). These suga s a e
p ecu so s o Mailla d eac ions and ca ameliza ion because o he high empe a u es eached
on he ex e nal pa o he cake du ing baking (Pu lis, 2010). As o he inne pa o he cake,
i.e., c umb, which do no exceed 100°C du ing baking, Mailla d and ca ameliza ion eac ions do
no ake place, and colo di e ences can be a ibu ed o di e ences in he colo o he lou . In
his case banana lou is less whi ish han whea lou , wi h sligh di e ences in he pa icle size
(see supplemen a y ma e ial). In gene al, di e ences o o e all cake accep abili y o cakes
made wi h banana lou we e no g ea e han 0.7 compa ed o he con ol.
In he case o he sponge cakes, despi e he ac ha he le el o eplacemen chosen was lowe ,
a lowe gene al accep ance o cakes was obse ed wi h banana lou eplacemen (excep o
cakes made wi h he ine ac ion), being di e ences mo e no iceable when pa icle size was
inc eased. These esul s a e in ag eemen wi h he physical cha ac e is ics o cakes epo ed in
he p e ious sec ion.
Acco ding o he esul s, laye and sponge cakes we e ob ained wi h a low decline in hei
accep abili y wi h a 30% and 15% banana lou eplacemen , espec i ely. Fu he mo e, he
e ec o lou pa icle size depended, in u n, on he ype o cake. In pa icula , laye cakes we e
no in luenced by he pa icle size whe eas sponge cakes wi h no signi ican di e ences wi h he
con ol we e only ob ained wi h banana lou wi h ine pa icle size.3.5 Resis an s a ch,
die a y ibe , phenolic compounds and an ioxidan capaci y
Laye and sponge cakes made wi h he di e en ac ions o g een banana lou we e analyzed
o esis an s a ch, o al die a y ibe , phenolic compounds and an ioxidan capaci y (Fig. 2).
Bo h laye and sponge cakes exhibi ed an enhancemen o he die a y esis an con en wi h he
eplacemen o g een banana lou , especially wi h he highe le el o subs i u ion (30%). In
pa icula , he use o g een banana lou s yielded up o a i e- old imp o emen in RS
pe o mance (Fig. 2a). Al hough i has been epo ed ha he esis ance o banana s a ch in hei
na i e s a e o he luminal diges ion is o e come by hyd o he mal p ocessing, ou esul s show
ha he e is an impo an ac ion ha pe sis s in he inal cake. This would indica e ha ei he
he in eg i y o some g anules could esis he high empe a u es a ela i ely high mois u e
le els du ing baking o ha a e cooling some leached amylose chains would e og ade
c ea ing esis an s a ch ype 3 (RSIII). Howe e , we belie e ha he o me is a mo e plausible
mechanism, since cake sys ems a e also composed by o he ing edien s such as suga s, ha
could delay s a ch gela iniza ion and he e o e keeping he g anula in eg i y. The inhe en
esis ance o he in eg al g anules is in u n ein o ced by i s B- ype c ys allini y (en ailing lack
o supe icial po es) and he e o e wi hou channels o he access o panc ea ic α-amylase
du ing in aluminal diges ion. Ou esul s a e in ag eemen wi h o he wo ks a e p ocessing
banana hyd o he mally (Zhang, e al., 2012). Resul s also showed ha 30% eplacemen wi h
ine lou s ga e ise o he highes RS, which seems logical ega ding he highe RS con en o
hese lou s in hei na i e s a e (Table 1). Explana ions o his occu ence a e gi en in sec ion
3.1.
The enhancemen in he RS was also complemen ed wi h he inc ease o o he sou ces o die a y
ibe h ough he subs i u ion o g een banana lou (Fig. 2a). In pa icula , hese ibe s would
encompass pec in, cellulose, lignin and hemicellulose, ypical om banana lou s (Thebaudin, e
al., 1997). In his case, a highe amoun o die a y ib e was ound o he coa ses ac ions o
g een banana lou , which was also expec ed acco ding o he ibe con en o he ini ial lou s
(Table 1). Explana ions o his occu ence a e also gi en in sec ion 3.1.
In sponge cakes, a signi ican inc ease o he polyphenol con en was obse ed o he medium
and coa se ac ions o banana lou s (Fig. 2b), which is in acco dance wi h polyphenol con en
o he ini ial lou s. As o laye cakes, e en hough a highe phenolic con en can be obse ed,
he e ec was no as no iceable as in sponge cakes. The easons o his di e en beha io mus
be app oached om he ac ha high empe a u es (abo e 50°C) can des oy phenolic
compounds (Azizah, Ruslawa i, and Swee-Tee, 1999). As we men ioned, he in e nal s uc u e
o he di e en ype o cake a ies (Gómez, e al., 2011). The g ea e numbe o bubbles wi h

smalle a e age size in sponge cakes b ings abou ba e s wi h highe consis ency and solid-like
beha io han laye ba e s (see Table 3), which can lead o mode a ing he mass and hea
ans e s and he e o e diminishing he loss o phenolic compounds du ing baking. In o he
wo ds, he sho baking ime and he glu en-s a ch-non s a ch polysaccha ides ma ix in he cake
subs i u ed wi h banana lou s could p o ec he polyphenols agains excessi e des uc ion
(Almanza-Beni ez, e al., 2015). This occu ence would happen wi h less s eng h in laye cakes,
in which he loss o phenolic compounds om he aw banana lou s would be highe as a
consequence o he absence o en i ies ha p o ec phenolic compounds om des uc ion du ing
baking.
The inco po a ion o g een banana lou s b ough abou sponge and laye cakes wi h lowe
alues o IC50, i.e., lowe e ec i e concen a ion a which he an ioxidan ac i i y was 50% and
he e o e indica ing highe phy ochemical ac i i y. In pa icula , cakes made wi h he coa ses
ac ions o banana lou s had he highes an ioxidan capaci y. This ollowed he same end as
he polyphenols con en . F ui s a e usually ich in polyphenols such as an hocyanins and
p oan hocyanindins which can inc ease he sca enging ac i i y o he s able DPPH adical
model, as a consequence o he hyd ogen dona ing abili y (Von Gadow, Joube , and Hannsman,
1997). In addi ion, hose phenolic compounds could be associa ed wi h he highe p esence o
die a y ibe , since i was epo ed ha die a y ibe e ains an ioxidan capaci y. Du ing
e men a ion o die a y ibe in he colon, he phenolic compounds wi h an ioxidan capaci y can
exe i s physiological ac i i y (Sau a-Calix o, 1998). The signi ican an ioxidan capaci y o
cakes, and in pa icula o sponge cakes subs i u ed wi h g een banana lou s, is an addi ional
nu aceu ical cha ac e is ic o ha o he high RS and die a y ibe con en . In his sense,
consump ion o cakes subs i u ed wi h g een banana lou s could gi e mo e bene icial e ec s o
people's heal h.
4. Conclusion
In his s udy, we showed ha lou isola ed om g een bananas can be used o imp o e he
nu i ional p ope ies o laye cakes wi hou nega i ely a ec ing hei physical p ope ies,
esul ing in only a small decline in he senso y pe cep ion. On he o he hand, he physical and
senso y a ibu es o sponge cakes we e no iceably wo sened wi h he use o banana lou s, bu
his e ec was minimized when using ine lou . Inc eases o RS and die a y ibe (o he han
RS) con en we e a ained in bo h ype o cakes wi h g een banana lou eplacemen .
Fu he mo e, he inco po a ion o g een banana lou s also enhanced he con en o phenolic
compounds and he an ioxidan capaci y o cakes, especially o sponge cakes, whe e a 40%
inc ease o an ioxidan capaci y was achie ed. As o he pa icle size, coa se lou s yielded
cakes wi h highe con en o die a y ibe , phenolic compounds and an ioxidan capaci y han
hose made wi h he ine coun e pa s. Howe e , hey also led o a signi ican decline in he
olume and ex u al p ope ies o sponge cakes, e en hough no signi ican di e ences in he
senso y pe cep ion we e ound be ween he di e en pa icle sizes. On he o he hand, ine
lou s yielded cakes wi h signi ican ly highe esis an s a ch con en (up o a i e- old
imp o emen ), highe olume and lowe ha dness han he cou se coun e pa s. Thus, banana
ine lou s would be mo e sui able in gene al. Howe e , he manu ac u e should also conside
ha he op imum pa icle size o banana lou o cake-making is dependen on he nu i ional
a ge as well as he ype o cake.
5. Acknowledgemen s
The au ho s acknowledge he inancial suppo o he Spanish Minis y o Economy and
Compe i i eness (P ojec AGL2014-52928-C2-2-R) and he Eu opean Regional De elopmen
Fund (FEDER).
Re e ences
AACC. (2016). App o ed me hods o he Ame ican Associa ion o Ce eal Chemis s, 44-
15.02 (mois u e con en ), 46-11.02 (p o ein con en ), 08-12.01 (ash con en ), 30-25.01 (lipid
con en ), 32-05.01 ( o al ibe con en ) and 32.40.01 ( esis an s a ch) (11 h ed.). S . Paul,
Minneso a: Ame ican Associa ion o Ce eal Chemis s.
Almanza-Beni ez, S., Oso io-Díaz, P., Mendez-Mon eal o, G., Islas-He nandez, J. J., &
Bello-Pe ez, L. A. (2015). Addi ion o acid- ea ed un ipe plan ain lou modi ied he s a ch
diges ibili y, indiges ible ca bohyd a e con en and an ioxidan capaci y o semolina
spaghe i. LWT-Food Science and Technology, 62, 1127-1133.
Apa icio-Saguilan A., Sayago-Aye di S. G., Va gas-To es A., To a J., Ascencio-O e o T.
E., & Bello-Pe ez L. A. (2007). Slowly diges ible cookies p epa ed om esis an s a ch- ich
lin ne ized banana s a ch. Jou nal o Food Composi ion and Analysis, 20, 175-181.
Azizah, A. H., Ruslawa i, N. M., & Swee-Tee, T. (1999). Ex ac ion and cha ac e iza ion o
an ioxidan om cocoa by-p oduc s. Food Chemis y, 64, 199-202.
Bi ke , A. M., & B own, I. L. (2007). Resis an s a ch and heal h. In B. R. Hamake (Ed.),
Technology o unc ional ce eal p oduc s (pp. 63-85). Boca Ra on, USA: CRC P ess.
Choo, C. L., & Aziz, N. A. A. (2010). E ec s o banana lou and be a-glucan on he
nu i ional and senso y e alua ion o noodles. Food Chemis y, 119, 34-40.
da Mo a, R. V., Lajolo, F. M., Ciacco, C., & Co denunsi, B. R. (2000). Composi ion and
unc ional p ope ies o banana lou om di e en a ie ies. S ä ke-S a ch, 52, 63-68.
de la He a, E., Gomez, M., & Rosell, C. M. (2013a). Pa icle size dis ibu ion o ice lou
a ec ing he s a ch enzyma ic hyd olysis and hyd a ion p ope ies. Ca bohyd a e Polyme s,
98, 421-427.
Table 2. Densi y and heological p ope ies o ba e wi h 15 and 30% banana lou
eplacemen
Sponge ba e
Laye ba e
ρ
G’(Pa)
G’’(Pa)
anδ
K(Pa·s
n
)
n
ρ
G’(Pa)
G’’(Pa)
anδ
K(Pa·s
n
)
Con ol
0
.
37
0
c
1080
a
327
ab
0
.
31
c
33
.
13
b
0
.
57
b
1.
10
e
134
a
111
a
0
.82
bc
20
.
31
ab
Fine 15
0
.
355
a
b
1195
ab
337
abc
0
.
29
bc
36
.
93
c
0
.
55
a
1.08
d
97
a
81
a
0
.
83
c
22
.
6
0
bc
Medium 15
0
.
35
0
a
1430
b
409
c
0
.
29
bc
30
.
85
b
0
.
60
c
1.05
c
161
a
138
a
0
.85
c
18
.
67
a
Coa se 15
0
.
36
0
b
1110
a
318
ab
0
.
29
bc
26
.
49
a
0
.
63
d
1.0
8
d
148
a
125
a
0
.84
c
17
.
21
a
Fine 30
0
.
36
0
b
1085
a
310
a
0
.
29
bc
30
.
78
b
0
.
59
bc
1.0
6
c
75
a
64
a
0
.85
c
18
.
77
a
Medium 30
0
.
36
0
b
1455
b
394
bc
0
.
27
b
27
.
38
a
0
.
64
de
1.0
1
b
453
b
346
b
0
.
77
b
24
.
53
cd
Coa se 30
0
.
346
a
1305
ab
318
ab
0
.24
a
25
.
61
a
0
.65
e
0.99
a
3220
c
593
c
0.18
a
27
.
34
d
Di e en le e s in he same column mean signi ican ly di e en (p<0.05)
ρ, ba e densi y; G’, s o age modulus; G’’, loss modulus; anδ, loss angen ; K, consis ency
coe icien ; n, low beha io index

Table 3: Physical cha ac e is ics o sponge and laye cakes subs i u ed wi h banana lou
o di e en pa icle sizes
Sponge
cake
Laye cake
Speci ic
olume
(cm3/g)
Ha dness (N) Sp inginess Cohesi eness
Speci ic
olume
(cm3/g)
Ha dness (N) Sp inginess
Cohesi eness
Con ol
4.08
d
3.08
a
0.92
d
0.67
e
2.41
b
6
.
0
d
0.89
b
Fine 15
3.94
d
3
.
38
a
0.88
bc
0.57
d
2.34
a
6
.
18
d
0.87
ab
Medium 15
3.16
c
3.18
a
0.90
cd
0.57
d
2.6
d
4.36
a
0.88
b
Coa se 15
3.02
bc
4.32
b
0.89
bc
0.51
cd
2.41
ab
4.90
b
0.86
ab
Fine 30
3
.
34
c
4.53
b
0.89
bc
0.49
bc
2.60
d
5.15
bc
0.88
b
0.475
Medium 30
2.73
ab
6.93
c
0.87
ab
0.42
a
2.42
b
5.40
c
0.83
a
Coa se 30
2.61
a
4.815
b
0.85
a
0.44
ab
2.5
c
4.19
a
0.85
ab
Di e en le e s in he same column mean signi ican ly di e en (p<0.05)
Table 4. Senso y p o ile o sponge and laye cakes subs i u ed wi h banana lou o
di e en pa icle sizes
Sponge cakes (15%)
Laye cakes (30%)
Appea
ance
Od
o
Tex
u e
Tas
e
Pe sis
ence
O e all
accep ab
ili y
Appea
ance
Od
o
Tex
u e
Tas
e
Pe sis
ence
O e all
accep ab
ili y
Con
7.08
c
6.2
6.43
a
6.6
6.30
a
6.78
b
7.54
b
6.5
6.32
b
6.6
6.37
a
6.93
b
Fine
6.67
bc
5.8
6.29
a
6.4
6.19
ab
6.52
ab
5.97
a
5.6
5.59
a
6.2
6.25
a
6.41
a
Medi
5.94
a
5.7
6.11
a
6.3
6.00
ab
6.24
a
6.03
a
5.5
5.80
a
6.0
6.01
a
6.23
a
Coa
6.14
ab
5.7
5.97
a
6.1
5.75
a
6.11
a
5.94
a
5.3
5.80
a
6.3
6.08
a
6.38
a
Di e en le e s in he same column mean signi ican ly di e en (p<0.05)
Highligh s
The coa se ac ions o banana lou yielded mo e ibe and phenolic compounds
30% eplacemen o banana lou in laye cakes is p o ed wi hou a quali y wo sening
The pa icle size o banana lou s s ongly in luenced he quali y o sponge cakes
Banana lou s inc eased he con en o esis an s a ch and die a y ibe o cakes
Sponge made wi h banana lou s yielded mo e polyphenols and an ioxidan capaci y