2026-10-06T22:06:13Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34054542 2026-10-02T05:37:06Z category_573 portal_316 item_type_3 month_year_10_2026

Data Sheet 1_Peel-inclusive flours from out-of-specification immature Cavendish and Saba bananas: process optimization for improved flour lightness and product characterization.pdf Aiza B. Umali (25162569) Frances Hannah A. Atienza (25162572) Faith Ester Joy M. Manalo (25162575) Kiana Arabella D. L. Santos (25162578) Eliezer P. Valencia (25162581) Jonina Marie J. Tengco (25162584) Joshua B. Benedicto (25162587) Prince Joseph V. Gaban (25162590) John Daniel Manrique (25162593) Aldrin P. Bonto (24481388) Sheba Mae M. Duque (25162599) Dennis Marvin O. Santiago (25162602) Florencio C. Reginio (25162605) Food Engineering banana flour Cavendish dietary fiber functional food immature banana resistant starch Saba valorization Introduction<p>Out-of-specification (OOS) immature Cavendish and Saba bananas represent a major source of postharvest losses in the Philippine banana industry because of their poor ripening quality after harvest. While converting these rejected fruits into flour offers a sustainable valorization strategy, peel inclusion remains challenging due to its potential effects on flour color, a key quality attribute that may influence consumer acceptance. This study aimed to optimize processing conditions using Response Surface Methodology (RSM) to produce lighter-colored peel-inclusive flours from OOS immature Cavendish and Saba bananas and to determine how the optimized process affected the properties of the final product.</p>Methods<p>The optimized flours were evaluated for their physicochemical, proximate, and functional properties, and compared with untreated and commercial flours.</p>Results and Discussion<p>Results showed that the optimized process produced flours with higher color quality, as reflected by high lightness values (L* = 87.32–89.51), while maintaining the overall characteristics of the flours with only minimal changes in most of the evaluated properties. The optimized process influenced the techno-functional, pasting, and thermal properties of the flours, indicating changes in starch functionality. Compared with commercial banana flours, optimized OOS flours exhibited higher resistant starch and fiber contents, along with distinct techno-functional properties. Overall, this study demonstrates the potential of whole OOS immature Cavendish and Saba bananas as value-added flours with improved quality attributes, providing an ingredient option for the development of various flour-based products while contributing to waste reduction in the banana industry.</p> 2026-10-02T05:37:06Z Dataset Dataset 10.3389/frfst.2026.1941070.s001 https://figshare.com/articles/dataset/Data_Sheet_1_Peel-inclusive_flours_from_out-of-specification_immature_Cavendish_and_Saba_bananas_process_optimization_for_improved_flour_lightness_and_product_characterization_pdf/34054542 CC BY 4.0