PROCESSING OF WHOLE OR PORTIONS OF GENUS MUSA AND RELATED SPECIES
CROSS-REFERENCE TO RELATED APPLICATIONS
This application claims priority to U.S. Application Serial No. 13/215,965, filed on
August 23, 201 1, which is incorporated herein in its entirety.
FIELD OF THE INVENTION
This invention relates to processing of edible fruits of genus Musa (Musa acuminate
and Musa balbisiana) and related species with peels at all maturity levels, and peeled
immature fruits of the same species for their use in food or beverage products as
functional ingredients.
BACKGROU ND
Bananas, edible fruits of genus Musa, comprise large amounts of carbohydrates,
particularly starch and sugars. In green bananas, the carbohydrate is present largely in
the form of starch, including starch resistant to digestion. As the banana ripens from
green to yellow, enzymes within the banana convert the starch into sugars, thereby
imparting a sweet flavor to the ripened banana.
Commercial banana puree is processed from ripened yellow bananas after peeling,
grinding, pasteurizing and packaging. Some banana purees are dehydrated by
employing a suitable dryer, such as a drum dryer, to form banana powder or flakes.
Such banana purees, powders or flakes are typically used for food, snack and
beverage production as nutritional ingredients in the products. As noted above,
unripe, green bananas contain more starch a d less reducing sugar than ripe, yellow
bananas. The use of green bananas as various benefits for the food, snack and
beverage industries due to the presence of large amounts of starch in green bananas;
however, due to the technical difficulties involved in the peeling and pureeing
processes caused by the harder texture of green bananas as compared to yellow
bananas, it has not yet been possible to produce green banana puree at the sa e cost
of yellow banana puree production.
It would be desirable to provide banana puree regardless of the ripeness of the banana.
It would further be desirable to provide a process for making banana puree employing
only natural process steps. Moreover, it would be desirable to incorporate a
functional fruit ingredient into food or beverage products to provide both a function
and enhanced nutritional value to the products.
SUMMARY
The invention may be embodied in various exemplary and nonlimiting forms. In
particular, this Summary is intended merely to illuminate various embodiments of the
invention and does not impose a limitation on the scope of the invention.
In accordance with one aspect, a . method is provided for making a banana product
comprising providing at least one impeded banana comprising banana peel and
banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a
temperature and for a time sufficient to gelatinize starch present in the at least one
unpeeled banana to form at least one heat treated unpeeled banana, and comminuting
the at least one heat treated unpeeled banana to form a banana puree. The at least one
banana is an unripe green banana, a ripe yellow banana, or combinations thereof. In
certain embodiments the temperature comprises at least 70 degrees Celsius and the
time comprises at least ten minutes. In certain aspects, the method further comprises
drying the banana puree to form a banana powder.
In another aspect, a method is provided for making a banana product comprising
providing at least one unpeeled banana comprising banana peel and banana pulp,
subjecting the at least one unpeeled banana to a heat treatment to form at least one
heat treated unpeeled banana, peeling the at least one heat treated unpeeled banana,
and comminuting the at least one heat treated peeled banana to form a banana puree.
In certain embodiments, the temperature comprises at least 70 degrees Celsius and the
time comprises at least ten minutes. In certain aspects, the method further comprises
drying the banana puree to form a banana powder.
In another aspect, the invention relates to a functional food ingredient comprising a
banana puree that comprises banana pulp and optionally banana peel. According to
certain aspects the banana puree is dried and thereby provided in the form of a dried
banana powder or flake. The functional food ingredient optionally performs as one or
more of the following ingredient types: (1) a natural gluten substitute, (2) a natural
gelling agent, (3) a natural fiber fortifying ingredient, (4) a texture modifier, (5) a
viscosity enhancer, 6) a dispersing agent, (7) an emulsifying agent, (8) a dip and
whip base for food, snack and beverage products, (9) a natural binder, and
combinations of any of them.
[ 0] it will be appreciated by those skilled in the art, given the benefit of the following
description of certain exemplary embodiments of the methods and products disclosed
here, that at least certain embodiments of the invention have improved or alternative
formulations suitable to provide desirable taste profiles, nutritional characteristics, etc.
These and other aspects, features and advantages of the invention or of certain
embodiments of the invention will be further understood by those skilled in the art
from the following description of exemplary embodiments.
BRIEF DESCRIPTION OF THE DRAWINGS
[1 1] FIG. l a shows heat treated green banana puree pulp (without peel).
[ 2] FIG. lb shows heat treated green banana puree pulp with peel.
[ 3] FIG. c shows fresh yellow banana puree pulp (without peel).
[14] FIG. Id shows fresh green banana puree pulp (without peel).
[15] FIG. l e shows fresh green banana puree pulp with peel.
[16] FIG. 2 provides a graph of the viscoelastic properties of green banana puree with and
without peels.
[17] FIG. 3a shows whipped egg white.
[18] FIG. 3b shows whipped egg white (50%) in water (50%).
[19] FIG. 3c shows whipped heat treated whole green banana puree (50%) in water (50%).
[20] FIG. 3d shows whipped heat treated whole green banana puree (25%) in water (75%).
[21] FIG. 4a shows a heat treated green banana based dip with milk.
[22] FIG. 4b shows a control dip containing cream cheese and milk.
[23] FIG. 4c shows a heat treated green banana based dip with oil and lemon juice.
[24] FIG. 4d shows a control dip containing chickpea paste, oil and lemon juice.
[25] FIG. 5 provides a graph of rheology tests of dips, using the flow mode of
rheometer.
[26] FIG. 5b provides a graph of rheology tests of dips, using the oscillatory mode of a
rheometer.
[27] FIG. 6 shows a salad dressing containing heat treated whole green banana puree
[28] FIG. 7a shows the microstructure of a wheat based cracker.
[29] FIG. 7b shows the microstructure of a . banana and oat based cracker.
[30] FIG. 8a provides a graph of the dietary fiber content of crackers
[3 ] FIG. 8b provides a graph of the potassium content of crackers.
[32] FIG. 8a provides a graph of the firmness of crackers.
[33] FIG. 9a shows gluten-free baked banana puree crisps.
[34] FIG. 9b shows gluten-free baked crackers containing banana puree and strawberry
pomace.
[35] FIG. 9c shows gluten-free baked crackers containing banana puree.
[36] FIG. 9d shows gluten-free baked crackers containing banana puree, blueberries and
cranberries.
[37] FIG. 10a shows a natural binder including 5% dried heat treated green banana puree
and grape juice concentrate.
[38] FIG. 10b shows a natural binder including 10% dried heat treated green banana puree
and grape juice concentrate.
[39] FIG. 10c shows a natural binder including 15% dried heat treated green banana puree
and grape juice concentrate.
[40] FIG. d shows a natural binder including 20% dried heat treated green banana puree
and grape j uice concentrate.
[4 ] FIG. Oe shows a natural binder including grape juice concentrate.
[42] FIG. provides a graph of the viscosities of the natural binders of FIG. 10.
[43] FIG. 1 a shows a chewy granoia bar with a control binder containing sugar.
[44] FIG. 12b shows a chewy granoia bar with a green banana, grape juice concentrate,
and glycerol based binder.
[45] FIG. 12c shows a chewy granoia bar with a green banana and grape juice concentrate
based binder
[46] FIG. 12d shows a chewy granoia bar with a green banana and grape juice concentrate
based binder
[47] FIG. 13a shows oatmeal fruit cookie sandwiches having a filling containing heat
treated green banana powder.
[48] FIG. 3b shows fruit cracker sandwiches having a filling containing heat treated green
banana powder.
[49] FIG. 13c shows shortcake fruit sandwiches having a filling containing heat treated
green banana powder
[SO] FIG. 13d shows peanut butter bagel sandwiches having a filling containing heat
treated green banana powder.
[5 ] FIG. 14 provides a graph of the viscosities of compositions containing heat treated
green banana pulp puree or whole green banana puree.
[52] FIG. 15a shows a control beverage composition including fruit puree, oat flour and
fruit solids.
[53] FIG. 15b shows a beverage composition including fruit puree, oat flour, fruit solids,
and heat treated green banana pulp puree
[54] FIG. 15c shows a beverage composition including fruit puree, oat flour, fruit solids,
and heat treated whole green banana puree.
[55] FIG. 6a shows a berry dip containing heat treated whole green banana powder.
[56] FIG. 16b shows a marinara pizza dip containing heat treated whole green banana
powder.
[57] FIG. 6c shows a pineapple banana dip containing heat treated whole green banana
powder.
[58] FIG. 17a shows a peaches and cream layered dessert containing a combination of heat
treated whole green banana powder and heat treated green banana puree.
[59] FIG. 7b shows a banana chocolate mousse layered dessert containing a combination
of heat treated whole green banana powder and heat treated green banana puree.
[60] FIG. 17c shows a lemon berry layered dessert containing a combination of heat
treated whole green banana powder and heat treated green banana puree.
[6 ] FIG. 7d shows a red berry layered dessert containing a combination of heat treated
whole green banana powder and heat treated green banana puree.
[62] FIG. 17e shows a pineapple upside down cake layered dessert containing a
combination of heat treated whole green banana powder and heat treated green banana
puree.
[63] FIG. 8a shows a vegetable and fruit dip containing heat treated whole green banana
powder.
[64] FIG. b shows Nutrition Facts for the dip of FIG. 18a.
[65] FIG. 9a shows a fruit dip containing heat treated whole green banana powder.
[66] FIG. 9b shows Nutrition Facts for the dip of FIG. 19a.
DETAILED DESCRIPTION OF EMBODIMENTS
As noted above, green bananas are difficult to process due to the hard texture of both
the peel and the pulp. t is an advantage of at least certain embodiments of the
invention to provide methods for preparing banana puree and dried banana powder. It
is another advantage of the invention to provide economical banana puree and banana
powder. It is an advantage of at least certain embodiments of the invention to provide
natural functional ingredients comprising banana puree. It is an advantage of at least
certain embodiments of the invention to provide banana puree or banana powder
comprising banana peel and banana pulp. It is an advantage of at least certain
embodiments of the invention to provide food and beverage products having desirable
appearance, taste and health properties.
As used herein, the terms "green banana" and "unripe banana" are synonymous and
used interchangeably. As used herein, the terms "green banana" and "unripe banana"
refer to a banana having a color rating of 3 or less on the following color scale of I
through 7 : a banana having a peel that is all green has a color rating of 1, a banana
having a . peel that is green with a trace of yellow has a color rating of 2, a . banana
having a peel that is more green than yellow has a color rating of 3, banana having a
peel that is more yellow than green has a color rating of 4, a banana having a peel that
is yellow with a trace of green has a color rating of 5, a banana having a peel that is
all yellow has a color rating of 6, and a banana having a peel that is all yellow with
brown speckles has a color rating of 7. In contrast to unripe or green bananas, as used
herein, the terms "yellow banana" and "ripe banana" refer to a banana having a color
rating of 4 or more on the color scale of 1through 7.
Green bananas a e too firm to be fed into standard commercial automatic banana
peelers, thus must be peeled by other methods, such as by hand. Moreover, even after
peeling, the hard banana pulp (i.e., flesh) is difficult and slow to grind, requiring high
feeding pump pressures in the commercial pureeing lines. As used herein, the term
"pulp" refers to the fruit flesh of a banana. As a result, green bananas are timeconsuming
and thus expensive to process into green banana puree.
The firmness of whole green bananas may be softened using thermal processes to
allow for greater ease of processing, such as peeling, pureeing and pumping. By
softening the peel and pulp of a green banana, the whole green banana may then be
processed on a commercial line without inclining any additional costs. More
specifically, the softened peel is easily removed using an automatic banana peeler and
the softened pulp is capable of being pureed using the same pureeing and pasteurizing
process conditions as yello bananas. Alternatively, instead of removing the peel
from a heat treated bananas, whole unpeeled bananas are also suitable for pureeing to
form whole banana puree, powder or flake with peels regardless of its ripening stage
to modify the physical and chemical functionalities of food or beverage products.
Typically, to produce yellow banana puree, processing is performed following the
intentional harvest of yellow ripened banana at the farm level, or after post-harvest
ripening of the green banana to yellow. The pureeing of green bananas can therefore
provide benefits to the farmers and initial processors because there is no requirement
for differentiating the banana harvest or storage for the fresh fruit purpose or pureeing
process purpose with respect to the ripening stage. Farmers ca harvest only green
banana and processors can puree the whole green banana or yellow banana using this
invention through the simplified raw material collection and handling.
In certain embodiments of the invention, a method is provided for making a banana
product comprising providing at least one unpeeled banana comprising banana peel
and banana pulp, subjecting the at least one unpeeled banana to a heat treatment at a
temperature and for a time sufficient to gelatinize starch present in the at least one
unpeeled banana to form at least one heat treated unpeeled banana, and comminuting
the at least one heat treated unpeeled banana to form a banana puree. The at least one
banana is an (unripe) green banana, a . (ripe) yellow banana, or combinations thereof.
It was discovered that when whole green bananas are heat-treated through processes
such as blanching in boiling water, a hot water shower, a steam shower, steamparching,
microwave heating, oven-baking, or frying, many advantages are created.
For instance, the blanching of whole green bananas with boiling water for more than
about ten minutes changes a plurality of properties of green banana: 1) to soften the
peels such that they no longer require hand peeling; 2) to soften the whole green
banana enough to be processed using conventional pureeing and pasteurizing systems
without employing high feeding pump pressure; 3) to reduce the initial load of
microorganisms present on the whole banana; 4) to gelatinize the starch in the peel
and pulp to convert the fresh banana to a soft-solid consistency and undergo gelation
after cooling to set edible gels; 5) to allow use of t e high fiber peels; 6) to inactivate
enzymatic browning reactions in the whole banana, to reduce astringency taste in the
whole banana; and 7) to increase the whole banana viscosity due to gelation of starch.
As used herein, the term "starch" refers to any polysaccharide comprising chains of
monosaccharide molecules, including amylose and amylopectin. Amylose has an
u b dnched, linear, or spiral structure and amylopectin has a branched structure.
When granules of starch a e heated, they will swell upon absorption of moisture f om
the surrounding environment, and some granules will then collapse. Molecules of
amylose and amylopectin will also escape from at least some of the starch granules.
The collapsed starch granules, free amylose molecules, and free amylopectin
molecules are thus available to associate with each other and form a . gel network. As
used herein, the terms "gelatinizing" and "gelatinization" refer to the process of
converting a plurality of starch granules to a random arrangement of amylose and
amylopectin molecules. Upon cooling, water (or other liquid) molecules are trapped
in a network as the gel forms, which is referred to herein as "gelation".
The heat treatment employed to achieve gelatinization of the unpeeled bananas is not
particularly limited, and for example includes contacting with boiling water,
contacting with steam, contacting with hot water, contacting with hot oil,
mierowaving, contacting with hot air, and combinations thereof. For instance, the
heat treatment according to certain aspects comprises blanching in boiling water,
showering in hot water, subjecting to a . steam shower (i.e., parching), microwave
heating (e.g., at over 20 Watt-hours per kilogram of whole banana), oven baking,
frying in oil, or combinations thereof
In certain embodiments, the temperature of the heat treatment comprises at least 70
degrees Celsius and the time comprises at least ten minutes. In alternate
embodiments, the temperature of the heat treatment comprises at least 80 degrees
Celsius, or at least 90 degrees Celsius, or at least 100 degrees Celsius, or at least 0
degrees Celsius, or at least 20 degrees Celsius. In certain aspects, the time for the
heat treatment comprises at least fifteen minutes, or at least twenty minutes, or at least
twenty-five minutes, or at least thirty minutes, or at least thirty-five minutes, or at
least forty minutes, or at least forty-five minutes, or at least fifty minutes, or at least
fifty-five minutes, or at least one hour.
After subjection to one or more thermal processes, the stems are typically removed
from the whole bananas and the heat treated whole banana is comminuted by any
conventional blender, pureeing equipment, homogenization equipment, or the like
until achieving substantially homogeneous puree. According to certain embodiments
of the invention, the heat treated whole banana may first be peeled, such as by using
automatic banana peeling machines, prior to comminuting. In embodiments of the
invention, the heat treated whole banana puree has a viscosity of at least about 5000
centipoises (cP), as measured by a controlled rate viscometer (e.g., an Anton Paar
MCR Rheometer) with a 1 mm gap 2 degree cone-and-plate spindle at 0.01 - 00%
strain range at 22 degrees Celsius. The comminuted (i.e., pureed) banana is
optionally pasteurized using any commercial pasteurization equipment in certain
aspect, the ground banana is then packaged using any suitable packaging machine
Depending on the intended use for the banana puree, the packaged banana puree is
optionally chilled down to room temperature using cold air or water, thereby forming
soft solid structure, or stored before use at a temperature to inhibit microbial growth
(i.e., about 4 degrees Celsius or less). When banana puree is cooled to set the
gelatinized starch as a gel, the gel comprises a gel strength of at feast about 600 gram
(force) (i.e., about 5.88 newtons) when tested with a inch diameter cylindrical
probe.
Alternatively, the banana puree is converted to a powder or flake form. Banana
powder and flake processing comprises dehydration of the banana puree by
commercial dehydrators or dryers including for example and without limitation dram
dryers, hot-air tunnel oven dryers, infra-red dryers, microwave dryers, reflectancewindow
dryers, or a combination of dryers. Typically, banana powder or flakes are
dried to achieve a moisture content of below 10 weight %. After drying processes,
the dried banana powder or flakes may be ground or sieved, based on the final
application specifications.
In another aspect, a method is provided for making a banana product comprising
providing at feast one unpeeled banana comprising banana peel and banana pulp,
subjecting the at least one peeled banana to a heat treatment to form at least one
heat treated unpeeled banana, peeling the at least one heat treated unpeeled banana,
and comminuting the at least one heat treated peeled banana to form a banana puree.
In certain embodiments, the temperature comprises at least 70 degrees Celsius and the
time comprises at least ten minutes. In certain aspects, the method further comprises
drying the banana puree to form a banana powder.
In another aspect, the invention relates to a functional food ingredient comprising a
banana puree that comprises banana pulp and optionally banana peel According to
certain aspects the banana puree is dried and thereby provided in the form of dried
banana powder or flake. The functional food ingredient optionally performs as one or
more of the following ingredient types: (1) a natural gluten substitute; (2) a natural
gelling agent; (3) a . natural fiber fortifying ingredient; (4) a texture modifier; (5) a
viscosity enhancer; (6) a dispersing agent; (7) an emulsifying agent; (8) a dip and
whip base for food, snack and beverage products; (9) a natural binder, and
combinations of any of them. Accordingly, heat treatment of whole unripe or ripe
bananas provides a plurality of very useful functionalities for the banana puree, for
example and without limitation, as a viscosity enhancer, a colloid/foam stabilizer, a
binder, and a non-sweet bulking agent for dips, whips and sauces.
Typically, a whole green banana comprises 78-82% moisture, 15-17% starch, <5%
simple sugars, 1.5% protein, 0.5% fat, and 5% fiber including cellulose, a-glucan,
pectin. Green banana flesh comprises a similar composition, with the most significant
difference being that banana pulp does not comprise cellulose and thus contains about
half of the total fiber as whole green bananas, i.e., 2.5% fiber. According to certain
embodiments of the invention, the banana pulp comprises about 10% to 17% by
weight starch, preferably resistant starch, which passes through the small intestine
without undergoing digestion.
As noted above, green bananas have a higher content of starch and fiber and lower
simple sugars than yellow bananas. Due to the high content of starch and fiber, green
banana puree provides very unique functionalities such as a viscosity enhancer,
gelling agent, fiber enhancer, gluten replacer, foam stabilizer, emulsion stabilizer, and
natural volumetric bulking agent, and further provides a bland taste. Moreover, the
high fiber content of the peel provides functional benefits beyond that of banana pulp
l i
alone in addition, the employment of unpeeied banana puree or powder provides the
further benefit of minimizing waste by using whole fruits, due to the pureeing of
whole bananas including both the peels and flesh.
Accordingly, the inventive banana puree comprising banana pulp and preferably a so
banana peel is advantageously employed as a functional food ingredient, wherein the
function is for example and without limitation, a vegan whip base, a natural gelating
agent, a fiber fortifying ingredient, a texture modifier, a viscosity enhancer, a
dispersing agent, an emulsifying agent, a natural binder, and combinations thereof.
The functional food ingredient is added to a food product for example and without
limitation, a snack food, a baked product, a pasta, a squeezable wet food (e.g., whole
fruit puddings, fruit toppings, and the like), a spoonabfe wet food, a beverage, a dip, a
whip, a sauce, a salad dressing, shelf stable multi-textured snacks and mini-meals
(e.g., cookie and cracker sandwiches with 100% fruit fillings, food wraps, etc.) and
combinations thereof.
An aspect of the invention provides a gluten substitute comprising a banana puree,
wherein the banana puree comprises banana peel and banana pulp. The banana puree
preferably comprises unripe bananas. An additional aspect of the invention provides
a comestible comprising the gluten substitute. The comestible is, for example and
without limitation, a snack food, a baked product, a pasta, a squeezable wet food, a
spoonable wet food, a beverage, a dip, a whip, a sauce, a . salad dressing, and
combinations thereof.
An embodiment of the invention provides a method for making a banana product
comprising providing at least one unpeeied green banana comprising banana peel and
banana pulp, subjecting the at least one unpeeied banana to a heat treatment at a
temperature and for a time sufficient to gelatinize starch present in the at least one
unpeeied banana to fonn at least one heat treated unpeeied banana, peeling the at least
one heat treated unpeeied banana, and comminuting the banana pulp of the at least
one heat treated peeled banana to form banana puree. Preferably, the banana
comprises at least one unripe banana.
EXAMPLES
Example 1
Green banana puree samples were prepared and tested for their viscoelastic properties.
The gree banana purees were compared to a yellow banana puree as a control. The
whole green bananas were subject to different conditions, including heat treatment
and/or peeling, followed by pureeing. The resulting purees are shown in Fig 1.
The green bananas that were subjected to heat treatment were whole (i.e., unpeeled)
and soaked in boiling water at 100° C for 0 to 20 minutes, and then either peeled to
provide only banana pulp, or left unpeeled. The fresh green bananas were either
peeled to provide only banana pulp, or left whole. Last, the bananas, (i.e., peeled,
whole, fresh and/or heat treated) were subjected to pureeing in a conventional high
speed blender (e.g., VitaMix) until achieving a substantially homogeneous puree.
Fig. l a shows heat treated green banana pulp puree, which exhibited a very pale
cream color. Fig. lb shows heat treated whole green banana puree, which exhibited a
pale yellow color with da k specs distributed throughout the puree. Fig. c shows a
control banana puree, namely fresh yellow banana pulp puree, which exhibited a light
brown color, and Fig. shows fresh green banana pulp puree, which also exhibited a
light brown color. Fig. e shows fresh whole green banana puree, which exhibited a
medium brown color. Accordingly, the heat treatment of green bananas, both whole
and peeled to provide only banana pulp, prevents enzymatic browning of the banana
puree. Moreover, it is clear (e.g., from Fig. 1) that banana peel contributes to color of
banana puree, particularly if the whole bananas have not been subjected to heat
treatment.
Viscoelastic properties of the banana puree samples were tested on an Anton Paar
dynamic mechanical analyzer using simplified ASTM E2254 and a rheometer (Anton
Paar USA Inc., Ashland, VA) and the results are shown in Fig. 2. The tests were
performed using a gap distance of 1 millimeter (mm), a parallel dimension spindle, an
angular frequency (omega) of 0 rad/sec, a temperature of 22°C, and an amplitude
(gamma) of 0.1 to 100% of the 1 millimeter gap. The measured storage modulus and
loss modulus values demonstrate that the heat treatment of green bananas increases
the gel strength of banana puree, both with and without peels.
For example, Fig. 2 shows that both the storage modulus and the loss modulus of
boiled green banana puree, either whole or peeled, are at least 4 at a strain between
0.01 and 1 sec 1. In contrast to the heat treated green banana puree, each of fresh
yellow banana pulp puree and fresh green banana pulp puree exhibited measured
storage modulus and loss modulus values of less than 1 4 at a strain between 0.01 and
1 sec . Only fresh green whole banana puree had a storage modulus of greater than
1()4 at a strain between 0.01 and 1 sec 1, thus clearly the presence of peel increases
viseoelastie properties of banana puree.
Example 2
[92] Viscosity of the banana purees prepared in Example 1 was tested using a rapid visco
analyzer and the measured viscosities are provided below in Table 1. The
experimental conditions follow Newport Scientific Method ST-00 (General method
for testing starch in the Rapid Visco Analyzer). Total sample amounts in the test can
were 28 grams, including water and the dry powder of the puree. The viscosity values
demonstrate that the heat treatment increases the viscosity of the banana puree, as
does the inclusion of banana peel. For instance, the peak viscosity of green banana
pulp increased from 8 1 centipoises (cP) for fresh green banana pulp to 9158 cP for
heat treated green banana pulp. Without wishing to be bound by theory, it is believed
that the lower viscosity of the heated whole green banana puree relative to that of the
unhealed banana puree is the result of cell structure changes and starch gelatinization
that occurred as a result of heating. All of the viscosity values for the green banana
purees were significantly higher than those for commercially available green banana
pu p powder (Confoco) and yellow banana pulp powder (Gerber®).
Table Viscosity of various banana purees using a rapid visco analyzer.
Example 3
The texture profile of two replicates of heat treated whole green banana puree
prepared in Example 1 was tested. The texture profile analysis (TPA) of the green
banana puree sample was measured by a Texture Analyzer (i.e., TA.XT. Plus). The
sample was filled into TA-425 as a holder. The probe used was an acrylic cylinder
with a 25.4 mm diameter, and the stress area was 490.87 mm The cylinder probe
was programmed to penetrate the samples to a depth of 6 mm at a rate of 0 mm/ and
with a trigger force of 5 0 grams (0.049 newlons). The average measured texture
attributes are provided belo in Table 2.
Table 2. Texture profile analysis of heat treated whole green banana puree.
Example 4
[94] Heat treated whole green banana puree prepared according to Example 1 was tested
for its capacity to disperse ingredients, following dilution and whipping with water.
The capacity for dispersion was compared with egg whites and an egg white and
water system.
[95] Referring to Fig. 3a, egg whites were whipped in a beaker using an Oster 2-speed
hand held mixer for approximately 2 minutes until a homogeneous appearance was
achieved, then allowed to sit undisturbed for three hours. The appearance of the
whipped egg whites remained homogeneous, with some foam present on top of the
egg white surface. Fig. 3b shows a mixture of 50% by weight egg whites and 50% by
weight water whipped in a beaker (i.e., under the same conditions as the 100% egg
white sample of Fig. 3a) a d allowed to sit undisturbed for three hours. The
appearance of the 50/50 mixture of egg whites and water also remained homogeneous
and included foam on the system surface.
Fig. 3c shows a mixture of 50% by weight heat treated whole green banana puree and
50% by weight water whipped in a beaker using an Osier 2-speed hand held mixer for
approximately 2 minutes until a homogeneous appearance was achieved and then
allowed to sit undisturbed for three hours. The appearance of the 50/50 mixture of
heat treated whole green banana puree and water remained homogeneous without any
phase separation or sedimentation. Fig. 3d shows a mixture of 25% by weight heat
treated whole green banana puree and 75% by weight water whipped in a beaker until
a homogeneous appearance was achieved and then allowed to sit undisturbed for three
hours. The appearance of the 25/75 mixture of heat treated whole green banana puree
and water also remained homogeneous without any phase separation or
sedimentation, but with some foam present on the surface of the system.
Accordingly, heat treated whole green banana puree is at least as capable of
maintaining the dispersion of ingredients in a water mixture as egg whites.
Example 5
ITeat treated whole green banana puree prepared according to Example 1 was tested
for its capacity to act as a dip base, including consistency. The puree samples were
compared to dip bases comprising cream cheese and chickpea paste. The texture
profiles of the sample dips were tested, and the measured texture attributes are
provided below i Table 3. The whipped products comprising banana puree generally
exhibited higher texture analysis values than corresponding products with cream,
cheese or chickpea, which provides an indication that considerably lower amounts of
the banana puree is needed to achieve comparable texture consistencies of similar
traditionally whipped products.
Referring to Fig. 4a, a green banana puree based dip is shown, the dip consisting of
eight ounces of heat treated whole green banana puree and ¼ cup of milk. n
comparison, Fig. 4b shows a cream cheese based dip consisting of eight ounces of
heat treated whole green banana puree and ¼ cup of milk. Both the green banana
puree based dip and the cream cheese based dip remained homogeneous upon
standing, without visible phase separation of water from the dip solids. As shown in
the data in Table 3 below, the heat treated whole green banana puree based dip had
veiy similar springiness and cohesiveness as the cream cheese based dip, but much
greater force, hardness and chewiness. The consistency of the dip may be optimized
as desired by adjusting the amount of banana puree included in the dip.
Referring to Fig. 4c, a green banana puree based dip is shown, the dip consisting of
sixteen ounces of heat treated whole green banana puree, ¼ cup of oil and three
tablespoons of lemon juice. n comparison, Fig. 4d shows a chickpea paste based dip
consisting of sixteen ounces of chickpea paste ¼ cup of oil and three tablespoons of
lemon juice. Both the green banana puree based dip and the chickpea based dip
remained homogeneous upon standing, without visible phase separation of water from
the dip solids. As shown in the data in Table 3 below, the heat treated whole green
banana puree based dip had similar gumminess and chewiness as the chickpea paste
based dip, but much greater force and hardness. Consequently, heat treated banana
whole puree is suitable for use as a dip base, for example in place of such ingredients
as cream cheese or chickpea paste.
Table 3. Texture profile analysis of dips containing heat treated whole green banana puree,
cream cheese, or chick ea aste.
The rheology of the four dips was tested, both with the flow mode and the oscillatory
mode of a rheometer. Referring to Fig. 5a, flow mode rheology results are provided,
as tested according to ASTM WK3 1279, with a gap distance of 1 millimeter, a 2°
conical spindle, and temperature of 22°C, over a strain of 0-1000 sec 1 . As shown in
Fig. 5a, the viscosity of the heat treated whole green banana puree based dips in the
flow mode was higher than the viscosity of either the cream cheese based dip or the
chickpea paste based dip. Similarly, referring to Fig. 5b, the oscillatory mode results
are provided, as tested according to ASTM E2254--09 under the conditions noted
above in Example 2. As shown in Fig. 5b, the storage modulus of the heat treated
whole green banana puree based dip in the oscillatory mode of the rheometer was
higher than the storage modulus of either the cream cheese based dip or the chickpea
paste based dip.
Example 6
Heat treated whole green banana puree prepared according to Example 1 was tested
for its capacity to act as a dressing/sauce base, such as a salad dressing. Typically, a
dressing or sauce can be considered a diluted form of a dip, which should flow easily.
Referring to Fig 6, a heat treated whole green banana puree based dressing is shown,
consisting of 75 grams balsamic vinegar and 75 grams olive oil mixed with 25 grams
wet heat treated whole green banana puree. As shown in Fig. 6, no phase separation
of oil and vinegar was observed; therefore the banana puree functioned as a dispersing
ingredient. This result verified that heat treated whole green banana puree can
successfully be employed as a dispensing/stabilizing/emulsifying agent in dilute
solutions.
Example 7
Celiac disease is caused by the intolerance of gluten proteins of grains such as wheat,
rye and barley. Heat treated whole green banana puree is an option for a substitution
of the wheat flour to eliminate glutens from formulations. Accordingly, heat treated
whole green banana puree prepared according to Example 1 was tested for its capacity
to act as a . gluten substitute, such as in baked products. Crackers were therefore
prepared including heat treated whole green banana puree as a substitute for wheat
flour, to eliminate glutens from the formulation. The formulations for banana
puree/oat flour crackers and control wheat flour crackers are shown below in Table 4.
Referring to Fig. 7, micrographs having a magnification of 500x show that the banana
puree and oat flour based crackers (Fig. 7b) exhibited a typical cracker foam structure,
as compared to those of the control wheat flour crackers (Fig. 7a).
Table 4. Cracker formulations.
Moreover, referring to Fig. 8, in addition to providing gluten replacement, the banana
puree/oat flour crackers provided higher fiber (Fig. 8a) and potassium (Fig. 8b)
contents as well as greater firmness (Fig. 8c) than provided by wheat based crackers.
Physicochemical characteristics of the banana puree/oat flour crackers and wheat
flour crackers were tested and are provided in Table 5 below. As demonstrated by the
results in Table 5, the banana puree and oat flour based crackers exhibited similar
physical properties compared to those of the control wheat flour crackers.
Table 5. Physicochemical characteristics of crackers
[ 5] Referring to Fig. 9, the gluten-free banana puree/oat flour crackers are also capable of
holding various dried fruit pieces in the cracker, such as to add flavor enharscement.
In particular, Fig. 9a shows banana puree crisp crackers. Fig. 9b shows banana puree
and strawberry pomace crisp crackers, Fig. 9c shows banana puree crackers, and Fig.
9d shows banana puree, blueberry and cranberry crackers.
Example 8
[106] Heat treated green banana puree powder was tested for its capacity to act as a natural
binder. In contrast to the heat treated green banana puree of Example 1, the heat
treated green banana was first pureed, then dried using drum drying and hot air
drying, and then ground to form a powder by the powder manufacturer. The green
banana powder, therefore, was heat treated during the drying processes. The dried
powder of green banana puree was tested as a natural binder with grape juice
concentrate.
[ 07] The heat treatment gelatinized the green banana starches and increased the gelation
property of the powder, and it was discovered that the green banana powder acts as an
excellent cold-set gelation material after rehydration due to its pre-gelatmized
structure. Fig. 10 shows the gelation phenomenon of green banana puree powder
after blending with grape juice concentrate, which is a hydrating and sweetening
agent. In particular, Fig. 10 shows compositions containing white grape juice
concentrate (Fig. lOe), white grape juice concentrate with 5% by weight whole green
banana powder (Fig. 10a), white grape juice concentrate with 10% by weight whole
green banana powder (Fig. 10b), white grape juice concentrate with 5% by weight
who1e green banana pow der (Fig. 10c), and white grape juice concentrate with 20%
by weight whole green banana powder (Fig. lOd).
[108] The addition of 5% by weight whole green banana powder to white grape juice
concentrate added cloudiness to the juice and darkened the color of the juice. The
addition of 0% by weight whole green banana powder to white grape juice
concentrate resulted in partial gelation of the composition, with some remaining liquid
separated from the gelled juice and whole green banana powder composition. The
addition of 15% by weight whole green banana powder to white grape juice
concentrate resulted in a substantially complete gelation of the composition, with no
visible phase separation of j uice from the whole green banana powder. The addition
of 20% by weight whole green banana powder to white grape juice concentrate
resulted in a complete gelation of the composition, and exhibiting a darker color than
the compositions containing 0-15% by weight powder.
[ 9 The viscosities of the compositions shown in Fig 10 were measured according to
ASTM E2254-09 described above, and the viscosity results demonstrated that the
higher the percentage of whole green banana powder, the higher the viscosity of the
composition. Referring to Fig. , a graph of the viscosity data is provided.
The whole green banana powder in white grape juice concentrate was then employed
as a natural binder for granola bars. Referring to Fig. 12, chew granola bars are
shown comprising green banana puree based binders. Fig. 12a shows a control
granola bar in which the bar is composed of 65% by weight grains and 35% by weight
binder, wherein the binder comprises a commercial sugar binder. Fig. 12b shows a
granola bar in which the bar is composed of 80% grains and 20% binder, wherein the
binder comprises 10% by weight whole green banana powder, 78% by weight white
grape juice concentrate, and 12% by weight glycerol. Fig. c shows a granola bar in
which the bar is composed of 80% grains and 20% binder, wherein the binder
comprises 10% by weight whole green banana powder and 90% by weight white
grape juice concentrate. Fig. d shows a granola bar in which the bar is composed of
90% grains and 10% binder, wherein the binder comprises 10% by weight whole
green banana powder and 90% by weight white grape juice concentrate. The binders
comprising whole green banana powder were effective as binders for granola bars.
[ l l ] n addition to the benefits of providing a binding capacity, the use of green banana
puree powder also allows fo the possibility of preparing "whole" and "natural"
products, which is in contrast to current commercial binders that contain various
artificial ingredients, for instance preservatives and surfactants.
Example 9
[ 2] Mini-meals and snacks were prepared according to certain embodiments of the
invention. A mixture of 15 grams green banana powder, 5 grams dehydrated fruit
solids and 90 grams fruit juice concentrate was heated with occasional stirring in a
water bath for 30 minutes to form a gel with a water activity below 0.5. The resulting
gels were spread on cookies, crackers, shortcakes, and bagels, and baked for 7
minutes at 300 degrees Fahrenheit in a forced convection oven to make approximately
300 grams of corresponding sandwich products. Referring to Fig. 13a, oatmeal fruit
cookie sandwiches are shown having a filling containing green banana powder.
Referring to Fig. 13b, fruit cracker sandwiches are shown having a filling containing
green banana powder. Referring to Fig 3c, shortcake fruit sandwiches are shown
having a filling containing green banana powder. Referring to Fig. 13d, peanut butter
bagel sandwiches are shown having a filling containing green banana powder.
Moreover, for peanut butter jelly sandwich snacks, peanut butter chips or peanut flour
was added to the gel before spreading the filling on bagel toast. The fillings
comprising whole green banana powder were effective to secure the two halves of the
sandwiches together for each of the products prepared according to Example 9.
Example 10
The viscosity of compositions containing heat treated green banana puree (prepared
according to the method of Example 1) was tested using a rapid visco analyzer, and
the measured viscosities are shown in Fig. 14. The experimental conditions follow
Newport Scientific Method ST-00 (General method for testing starch in the Rapid
Visco Analyzer). Total sample amounts in the test can were 28 grams, including
water and a dry powder of the puree. The viscosity values demonstrate that the heat
treatment increases the viscosity of the green banana puree, as does the inclusion of
banana peel.
Referring to Fig. 15a, a beverage composition is shown comprising fruit puree, oat
flour and fruit solids, which served as the control sample for the viscosity
measurements. The control sample exhibited phase separation upon standing for at
least 30 minutes, in which about forty percent by volume of the beverage composition
was present as a water phase on top of the phase containing the majority of the solids.
Referring to Fig. 5b, a composition is shown comprising 5 weight percent green
banana pulp puree and 95 weight percent of the control beverage containing fruit
puree, oat flour and fruit solids. In contrast to the control composition, the beverage
composition containing 5 weight percent green banana pulp puree exhibited phase
separation upon standing for at least 30 minutes, in which about twenty percent by
volume of the beverage composition was present as a water phase. Referring to Fig.
15c, a composition is shown comprising 5 weight percent whole green banana puree
and 95 weight percent of the control beverage containing fruit puree, oat flour and
fruit solids. The beverage composition containing 5 weight percent whole green
banana puree exhibited little phase separation upon standing for at least 30 minutes, in
which between only about five to ten percent by volume of the beverage composition
was present as a water phase. Consequently, heat treated green banana pulp puree is
significantly effective for suspending particles even at an amount of only 5 weight
percent in a beverage composition. Heat treated whole green banana puree is at least
twice as effective for suspending particles at an amount of 5 weight percent in a
beverage composition as heat treated green bananas without the peel.
[ 5] Referring back to Fig. 14, the viscosity of the beverage is shown to increase
considerably as a result of addition of banana to the beverage, i.e., from about 1 cP to
about 19 cP (for the beverage containing whole banana puree) or to about 22 cP (for
the beverage containing banana pulp puree). The difference between the measured
viscosities of 19 cP and 22 cP was not statistically significant.
[ ] The addition of banana puree also increased particulate suspension shelf life. For
example, retention factor (Rf) values of the three samples indicate that particulate
height retention in the beverage after 6 weeks of refrigerated storage was 0 4 for the
control beverage with no added banana puree. In contrast to the control, the beverage
containing added green banana puree had a lower Rf value, of 0.15, and the beverage
containing the whole banana puree had an Rf value of just 0.05. Rf values are unitless
and commonly used in chromatography, particularly thin layer chromatography. As
used herein, Rf values represent the distance traveled down by the particulates relative
to the original particulate length. Stated another way, the Rf values represent the
height of the clear liquid phase relative to the initial suspended juice height, thus the
Rf measurement corrects for differences in the original lengths of particulates of
multiple samples. Consequently, the addition of green banana puree resulted in
greater particulate suspension over time than exhibited in the control beverage, while
the addition of whole banana puree resulted in greater particulate suspension over
time than exhibited in the beverage containing green banana puree.
Example
7] Referring to Figs. 16 and 17, exe plar food producis are shown in which banana
purees or powders according to embodiments of the invention may be employed.
These products include, for example and without limitation, fruit dips, spreads,
spoonable desserts and toppings containing over 95% fruit with no added gums,
colloids, or gelatinized starches. Other ingredients added (oats, fiber, protein) were
not added for functionality but rather to incorporate desirable nutrients in the product.
Desired textures were accomplished with addition of banana ingredients. This
includes the ability to develop whipped 100% fruit with no added dairy or legume,
and to layering of multiple fruit without the need to incorporate pretreated/pregelatinized
starch.
[ 8] For example, Fig. 6 shows various dips, such as berry dip (Fig. 16a), marinara pizza
dip (Fig. 16b), or pineapple banana dip (Fig. 16c). Each dip comprising heat treated
green banana remains homogeneous. Fig. 17 shows exemplary layered desserts
comprising a combination of whole green banana puree and green banana powder,
including peaches and cream (Fig. 17a), banana chocolate mousse (Fig. 7b), lemon
berry (Fig. 17c), red berry (Fig. 17d), and pineapple upside down cake (Fig. 17e).
The layered desserts comprising heat treated green banana puree maintain their phase
separation, including separation of color between the various layers. Advantages of
such fruit desserts include, for instance, the option of preparing desserts having up to
100% fruit content without added sugar, flavors, gum, or other additives. Moreover,
the fruit desserts provide nutrition and encourage consumption of ingredients such as
fiber, oats, and other whole grains. Fruit desserts comprising the heat treated banana
producis of embodiments of the invention further provide different alternatives to
other dessert products, and are optionally shelf stable.
Example 12
[119] Referring to Figs. 18 and 19, exemplary dips are shown in which heat treated green
banana puree or powder according to embodiments of the invention may be
employed. Fig. 18a shows an exemplary vegetable and fruit dip comprising whole
green banana powder prepared according to an embodiment of the present invention.
In particular, Fig. 8a shows an oven roasted tomato cucumber dip having the
ingredients listed below in Table 6. The dip comprising heat treated whole green
banana powder maintains its homogeneity upon standing. A 3 gram serving of the
tomato cucumber dip provides 30 calories, with 0 grams of fat, 1 gram of fiber, 4
grams of sugar, and 1 gram of protein. The full Nutrition Facts for the tomato
cucumber dip are shown in Fig. 8b.
Table 6. ingredient list for oven roasted tomato cucumber dip.
Oven Roasted Tomato Cucumber Dip
Honeydew Melon Juice
Banana Powder
Lemon Juice
IToneydew Melon Pulp
Cucumber Pulp
Oven Dried Tomatoes in Oil
Fresh Garlic
Fresh Parsley
Salt
Pepper
Fig. 19a shows an exemplary fniit dip comprising whole green banana powder
prepared according to an embodiment of the present invention. In particular, Fig. 19a
shows a whipped grilled peach dip having the ingredients listed below in Table 7.
The dip comprising heat treated whole green banana powder maintains its
homogeneity upon standing. A 3 gram serving of the peach dip provides 25 calories,
with 0 grams of fat, 0 grams of fiber, 2 grams of sugar, and 0 grams of protein. The
full Nutrition Facts for the tomato cucumber dip are shown in Fig. 19b.
Table 7. ingredient list for whipped grilled peach dip
Given the benefit of the above disclosure and description of exemplary embodiments,
it will be apparent to those skilled in the art that numerous alternate and different
embodiments are possible in keeping with the general principles of the invention
disclosed here. Those skilled in this art will recognize that all such various
modifications and alternative embodiments are within the true scope and spirit of the
invention. The appended claims are intended to cover all such modifications and
alternative embodiments. It should be understood that the use of a . singular indefinite
or definite article (e.g., "a," "an," "the," etc.) in this disclosure and in the following
claims follows the traditional approach in patents of meaning "at least one" unless in a
particular instance it is clear from context that the term is intended in that particular
instance to mean specifically one and only one. Likewise, the term "comprising" is
open ended, not excluding additional items, features, components, etc.
Claims:
1. A method for making a banana product comprising:
providing at least one unpeeled banana comprising banana peel and banana
pulp;
subjecting the at least one unpeeled banana to a heat treatment at a
temperature and for a time sufficient to gelatinize starch present in the at least
one unpeeled banana to form at least one heat treated unpeeled banana; and
comminuting the at least one heat treated unpeeled banana to form a banana
puree.
2. The method of claim i , wherein the at least one unpeeled banana is a green
banana.
3. The method of claim wherein the at least one unpeeled banana is a ripe
banana
4. The method of claim 1, wherein the temperature comprises at least 70 degrees
Celsius and the time comprises at least ten minutes.
5. The method of claim 1, further comprising drying the banana puree to form a
banana powder.
6. The method of claim 2, wherein the banana pulp comprises about 10% to 7%
by weight starch.
7. The method of claim I , wherein the heat treatment is selected from the group
consisting of contacting with boiling water, contacting with steam, contacting with
hot water, contacting with hot oil, microwaving, and contacting with hot air.
8. The method of claim 4, wherein the heat treatment comprises contacting with
hot water.
9. The method of claim further comprising cooling the banana puree to set the
gelatinized starch as a gel, the gel comprising a gel strength of at least about 600 gram
(force) as measured with a 1 inch diameter cylindrical probe.
10. Tl e method of claim 1, further comprising pasteurizing the banana puree.
1. A gluten substitute comprising a banana puree, the banana puree comprising
banana peel and banana pulp.
12. The gluten substitute of claim , wherein the banana puree comprises unripe
bananas.
13. The gluten substitute of claim 12, wherein the banana puree comprises a gel
strength of at least about 600 gram (force) as measured with a 1 inch diameter
cylindrical probe.
14. A comes tible comprising the gluten substitute of claim .
15. A method for making a banana product comprising:
providing at least one unpeeled green banana comprising banana peel and
banana pulp;
subjecting the at least one unpeeled banana to a heat treatment at a
temperature and for a time sufficient to gelatinize starch present in the at least
one unpeeled banana to form at least one heat treated unpeeled banana;
peeling the at least one heat treated unpeeled banana; and
comminuting the banana pulp of the at least one heat treated peeled banana to
form a ban ana puree.
16. A functional food ingredient comprising the banana puree made according to
the method of claim 5.
17. The functional food ingredient of claim 16, wherein the function is selected
from the group consisting of a vegan whip base, a natural gelating agent, a fiber
fortifying ingredient, a texture modifier, a viscosity enhancer, a dispersing agent, an
emulsifying agent, a natural binder, and combinations thereof.
8. The functional food ingredient of claim 6, wherein the ingredient is added to
food product selected from the group consisting of a snack food, a baked product,
pasta, squeezable wet food, a spoonable wet food, a beverage, a dip, a whip, a sauce,
a salad dressing, and combinations thereof.
19. The functional food ingredient of claim 16, wherein the ingredient has a viscosity
of at least 5000 cP as measured using a comrolled rate viscometer.
20. A functional food ingredient comprising a banana puree, the banana puree
comprising banana peel and banana pulp.