Radünz Marjana, Camargo Taiane Mota, Nunes Camila Francine Paes, Pereira Elisa Dos Santos, Ribeiro Jardel Araújo, Dos Santos Hackbart Helen Cristina, Radünz Amanda Fabres Oliveira, Radünz André Luiz, Gularte Márcia Arocha, Da Fonseca Barbosa Fabrizio
Posgraduate Program in Food Science and Technology, Federal University of Pelotas City, Pelotas City, Rio Grande do Sul State 96050-500 Brazil.
Posgraduate Program in Health Sciences, Community University of the Chapecó Region, Chapecó City, Santa Catarina State 89809-900 Brazil.
J Food Sci Technol. 2021 Apr;58(4):1295-1301. doi: 10.1007/s13197-020-04638-5. Epub 2020 Jul 15.
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.
考虑到价格实惠且感官特性良好的无麸质产品供应不足，本研究的主要目标是开发一种基于青香蕉粉的无麸质松饼，并评估其物理化学和感官方面。通过水分含量、灰分、蛋白质、脂质、纤维、碳水化合物、总热量、产量质量、烘焙失重、抗氧化活性、蛋白质消化率和享乐量表来分析松饼的质量。结果表明，无麸质松饼的水分含量为26.7%，灰分为2.39%，脂质为15.4%，蛋白质为10.3%，纤维为1.2%，碳水化合物为44.0%，总热量值为261.2千卡，蛋白质消化率高，抗氧化活性适中。可接受指数为84.5%。得出的结论是，含有青香蕉粉的无麸质松饼是一种可行的选择，因为它们的蛋白质含量高于其他替代面粉。
