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Development and quality assessment of Plantain Flower [Musa Balbisiana Colla] Cookies - beneficial for perimenopausal women
Desarrollo y evaluación de la calidad de las galletas de flor de plátano [Musa balbisiana Colla]: beneficiosas para las mujeres perimenopáusicas
Desenvolvimento e avaliação da qualidade de biscoitos de flor de bananeira [Musa balbisiana Colla]: benéficos para mulheres na perimenopausa
DOI:
https://doi.org/10.15446/rcciquifa.v54n1.116324Palabras clave:
Plantain flower, cookies, therapeutic, shelf life, nutritional composition (en)Flor de plátano, galletas, terapéutico, vida útil, composición nutricional (es)
Flor de bananeira, biscoitos, terapêutico, prazo de validade, composição nutricional (pt)
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Background: Musa Balbisiana Colla (Plantain flower) comprising of significant nutrients likely vitamins, minerals and phytochemical substituents such as flavonoids. The nutrients present in the plantain flower possess numerous therapeutic beneficiaries. The phytoestrogens commonly known as flavonoids act against the deficiency of estrogen and aid in achieving the quality health status of women. Although there are surplus quantity of plantain flowers in India, it is not used by several people in the nation.
Aim: The present research aims to develop and evaluate the nutritional composition and shelf life of Plantain Flower (Musa Balbisiana Colla) cookies.
Methods: The plantain flower acquired from the farm has been processed as well as powdered. The cookies were prepared by utilizing plantain flower powder at the differential concentrations of 10%, 20%, and 30%. It is standardized by mixing with powdered sugar, jaggery, and butter. The sensory analysis of Plantain flower cookies was performed by 25 semi-trained panel members using a 9-point hedonic scale and the best-accepted product was nutritionally evaluated.
Results: The plantain flower cookies with 20% variation proved to achieve excellent overall acceptability when compared to cookies with 10 and 30% variations. The high level of product acceptability has been achieved in 20% variation compared to 10% and 30% levels. The nutritional analysis of plantain flower cookies estimated the following nutrients per 100 g as energy: 373.99 kcal, carbohydrates: 66.53 g, Total fat: 7.95 g, protein: 9.07 g, dietary fiber: 9.69 g, sodium: 239 mg, potassium: 365 mg, calcium: 139 mg, magnesium: 131 mg, iron: 4.80 mg, total phenol content: 93.83 mg and flavonoids: 46.33 mg.
Conclusion: The nutritionally enriched plantain flower possessing surplus health beneficiaries will be utilized by incorporating them in the diverse nutritional food preparations for perimenopausal women.
Antecedentes: Musa balbisiana Colla (flor de plátano) contiene nutrientes importantes, como vitaminas, minerales y sustituyentes fitoquímicos como los flavonoides. Los nutrientes presentes en la flor de plátano poseen numerosos beneficios terapéuticos. Los fitoestrógenos, comúnmente conocidos como flavonoides, actúan contra la deficiencia de estrógeno y ayudan a lograr un estado de salud de calidad en las mujeres. Aunque hay una cantidad excedente de flores de plátano en la India, varias personas en el país no las utilizan. Objetivo: La presente investigación tiene como objetivo desarrollar y evaluar la composición nutricional y la vida útil de las galletas de flor de plátano (Musa balbisiana Colla). Métodos: La flor de plátano adquirida en la granja ha sido procesada y pulverizada. Las galletas se prepararon utilizando polvo de flor de plátano en concentraciones diferenciales de 10%, 20% y 30%. Se estandariza mezclándola con azúcar en polvo, jaggery y mantequilla. El análisis sensorial de las galletas de flor de plátano fue realizado por 25 miembros del panel semi-entrenados utilizando una escala hedónica de 9 puntos y el producto mejor aceptado fue evaluado nutricionalmente. Resultados: El estudio encontró que las galletas de flor de plátano con 20% de variación mostraron una excelente aceptabilidad general en comparación con las galletas con variaciones de 10% y 30%. Las galletas también tenían un alto contenido nutricional, con energía, carbohidratos, grasas, proteínas, fibra dietética, sodio, potasio, calcio, magnesio, hierro y flavonoides. Conclusión: La flor de plátano enriquecida nutricionalmente que posee beneficios excedentes para la salud se utilizará incorporándola en las diversas preparaciones alimenticias nutricionales para mujeres perimenopáusicas.
Contexto: Musa balbisiana Colla (flor de bananeira) composta de nutrientes significativos, como vitaminas, minerais e substituintes fitoquímicos, como flavonoides. Os nutrientes presentes na flor de bananeira possuem inúmeros beneficiários terapêuticos. Os fitoestrogênios comumente conhecidos como flavonoides atuam contra a deficiência de estrogênio e auxiliam na obtenção do estado de saúde de qualidade das mulheres. Embora haja uma quantidade excedente de flores de bananeira na Índia, elas não são usadas por várias pessoas no país. Objetivo: A presente pesquisa visa desenvolver e avaliar a composição nutricional e o prazo de validade dos biscoitos de flor de bananeira (Musa balbisiana Colla). Métodos: A flor de bananeira adquirida na fazenda foi processada e também pulverizada. Os biscoitos foram preparados utilizando pó de flor de bananeira nas concentrações diferenciais de 10%, 20% e 30%. É padronizado pela mistura com açúcar de confeiteiro, açúcar mascavo e manteiga. A análise sensorial dos biscoitos de flor de bananeira foi realizada por 25 membros do painel semi-treinados usando uma escala hedônica de 9 pontos e o produto mais bem aceito foi avaliado nutricionalmente. Resultados: O estudo descobriu que os biscoitos de flor de bananeira com 20% de variação apresentaram excelente aceitabilidade geral em comparação aos biscoitos com variações de 10% e 30%. Os biscoitos também tinham alto conteúdo nutricional, com energia, carboidratos, gordura, proteína, fibra alimentar, sódio, potássio, cálcio, magnésio, ferro e flavonoides. Conclusão: A flor de bananeira nutricionalmente enriquecida que possui benefícios excedentes à saúde será utilizada incorporando-os nas diversas preparações alimentares nutricionais para mulheres na perimenopausa.
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