Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations
2022
Bringas‐González, Valeria | Bello‐Pérez, Luis Arturo | Contreras‐Oliva, Adriana | López‐Espíndola, Mirna | Herrera‐Corredor, José Andrés
The objective was to investigate the effect of whole plantain and amaranth flours as polyphenols and dietary fiber providing ingredients for bread formulation. Formulations were evaluated for phenolic and flavonoid content, antioxidant activity, dietary fiber, and hydrolyzed starch. Results showed that formulation with 60% wheat flour, 30% whole plantain flour, and 10% amaranth flour had the highest free radicals inhibition (81.98%), total phenolic content of 2.33 mg GAE/g dm, flavonoids 190.19 μg CA/g dm, dietary fiber 15.63 g/100 g, and resistant starch (30.46%), with the lowest percentage of hydrolyzed starch (98.65%). The addition of PF and AF in bread formulations enhanced the antioxidant properties and dietary fiber content. However, the whole plantain flour had the highest impact. NOVELTY IMPACT STATEMENT: The addition of PF and AF in bread formulations enhanced the antioxidant properties and dietary fiber content. Whole plantain flour can help reduce the starch hydrolysis rate which could influence the glycemic response of bread. Using whole plantain and amaranth flours for the formulation of bread can help the bread industry improve its products considering consumers' awareness regarding the health benefits of plantain and amaranth.
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