Multidisciplinary Institute in Health (IMS), Federal University of Bahia (UFBA), Vitória da Conquista, Bahia, Brazil.
Chemistry Laboratory, State University of Southwest Bahia, Vitória da Conquista, Bahia, Brazil.
J Food Sci. 2024 Nov;89(11):7437-7451. doi: 10.1111/1750-3841.17455. Epub 2024 Oct 10.
Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten-free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. PRACTICAL APPLICATION: Pursuing to meet the market demand for gluten-free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten-free functional products market.
无麸质饮食的特点是营养质量较低。在无麸质配方中使用绿芭蕉粉是克服这一缺陷的一种方法，因为绿芭蕉含有丰富的生物活性化合物、膳食纤维，包括抗性淀粉。本工作的目的是评估天然和经湿热处理的绿芭蕉全粉在无麸质杯形蛋糕中的添加效果。评估了面团的密度、产率和微观结构、比容（SV）、高度、面包屑分析、颜色、质地和感官可接受性。用天然和改性面粉部分替代（40%）米粉，使杯形蛋糕颜色更深、更红，颜色更黄，颜色强度更低。与对照相比，添加天然和改性面粉的杯形蛋糕在外观、风味、质地、香气和整体接受度方面具有更高的感官接受度。天然面粉是最可行的选择，因为用它制作的蛋糕具有最佳的硬度和咀嚼性值，而不会改变弹性和 SV，并且其感官接受度优于对照，与其他改性面粉制作的蛋糕相似。实用意义：为了满足无麸质产品市场的需求，蛋糕是该市场中需求量最大的产品之一，考虑到不同品种的绿香蕉，因其生产面粉而受到关注。面粉和烘焙产品的生产对食品工业具有很大的兴趣，不仅因为其风味和特性，还因为生产全绿芭蕉粉的经济和可持续可行性，这为无麸质功能性产品市场的多样化和创新提供了潜力。
