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Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread.
Food Sci Technol Int. 2020 Mar; 26(2):160-172.FS

Abstract

Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.

Authors+Show Affiliations

Group Stability of Drugs, Cosmetics and Food, School of Pharmaceutical and Food Science, University of Antioquia, Medellín, Colombia.Group Stability of Drugs, Cosmetics and Food, School of Pharmaceutical and Food Science, University of Antioquia, Medellín, Colombia.Group Stability of Drugs, Cosmetics and Food, School of Pharmaceutical and Food Science, University of Antioquia, Medellín, Colombia.Group Stability of Drugs, Cosmetics and Food, School of Pharmaceutical and Food Science, University of Antioquia, Medellín, Colombia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31547687

Citation

Martínez-Castaño, Marcela, et al. "Evaluation of the Behaviour of Unripe Banana Flour With Non-conventional Flours in the Production of Gluten-free Bread." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 2, 2020, pp. 160-172.
Martínez-Castaño M, Lopera-Idarraga J, Pazmiño-Arteaga J, et al. Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread. Food Sci Technol Int. 2020;26(2):160-172.
Martínez-Castaño, M., Lopera-Idarraga, J., Pazmiño-Arteaga, J., & Gallardo-Cabrera, C. (2020). Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 26(2), 160-172. https://doi.org/10.1177/1082013219873246
Martínez-Castaño M, et al. Evaluation of the Behaviour of Unripe Banana Flour With Non-conventional Flours in the Production of Gluten-free Bread. Food Sci Technol Int. 2020;26(2):160-172. PubMed PMID: 31547687.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread. AU - Martínez-Castaño,Marcela, AU - Lopera-Idarraga,Juan, AU - Pazmiño-Arteaga,Jhonathan, AU - Gallardo-Cabrera,Cecilia, Y1 - 2019/09/23/ PY - 2019/9/25/pubmed PY - 2020/11/3/medline PY - 2019/9/25/entrez KW - Baking KW - multivariate date analysis KW - physical properties KW - texture SP - 160 EP - 172 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 26 IS - 2 N2 - Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/31547687/Evaluation_of_the_behaviour_of_unripe_banana_flour_with_non_conventional_flours_in_the_production_of_gluten_free_bread_ DB - PRIME DP - Unbound Medicine ER -