Application of green banana flour for partial substitution of wheat flour in sliced bread
2018
Eliseth de Souza Viana | Andrea dos Santos Souza | Ronielli Cardoso Reis | Vânia Jesus dos Santos de Oliveira
The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% green banana flour (Terra Maranhão variety). The green banana flour (GBF) was characterized as to color (L * coordinate and C * and h * parameters), and flour and bread were characterized with respect to chemical composition and total and resistant starch contents. Sensory acceptance of breads was investigated for the attributes color, flavor, aroma, texture, overall acceptance and purchase intention. The GBF presented light yellow color, with values of L * = 81.32, C * = 18.37 and h * = 89.51. The values (d. b.) for the other characteristics were: yield, 25.17%; moisture, 6.69%; ash, 1.60%; protein, 2.66%; lipids, 0.61%; total starch, 67.49%; and resistant starch, 56.29%. There was no significant difference (p > 0.05) between the breads containing GBF, and the sliced breads showed lower protein value (8.64%) than the control (10.60%) and higher resistant starch content (2.91%) compared to the control (0.65%). Addition of GBF to bread did not interfere with the moisture, ash and lipid contents of the products. Breads with concentrations of 15 and 20% GBF received acceptance higher than 90% for all sensory attributes. The use of GBF in sliced bread at the 15% and 20% levels resulted in a product with high sensory acceptance (greater than 90%) and with resistant starch content 4.2 times higher than conventional sliced bread.
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