ArticleFoods (Basel, Switzerland)2020
Banana Powder as an Additive to Common Wheat Pasta.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Plant-Based Functional Custard Enriched with Vitamin DFoods (Basel, Switzerland) · 2026Article
- NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources.Molecules (Basel, Switzerland) · 2025Article
- Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix.Scientific reports · 2024Article
- Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties.Molecules (Basel, Switzerland) · 2023Article
- Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study.Food science and biotechnology · 2023Article
- Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.Molecules (Basel, Switzerland) · 2022Article
- Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions.Nutrients · 2021Article
- Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness. The total phenolics content and antioxidant capacity of pasta increased with the addition of BP. Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%.
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Registered trials
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