Composition, Digestibility and Application in Breadmaking of Banana Flour

Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestio...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2006-09, Vol.61 (3), p.131-137
Main Authors: JUAREZ-GARCIA, E, AGAMA-ACEVEDO, E, SÁYAGO-AYERDI, S.G, RODRÍGUEZ-AMBRIZ, S.L, BELLO-PÉREZ, L.A
Format: Article
Language:English
Subjects:
bananas
Biological and medical sciences
Biological Availability
Bread - analysis
Bread - standards
breadmaking
breads
Cereal and baking product industries
Cooking
dietary fiber
Dietary Fiber - analysis
Dietary Fiber - metabolism
digestibility
Digestion
Flour
Food Analysis
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
glycemic index
in vitro digestion
In Vitro Techniques
insoluble fiber
lipids
Musa - chemistry
Musa paradisiaca
Nutritive Value
resistant starch
Solubility
Starch - analysis
Starch - chemistry
Starch - metabolism
Starch and starchy product industries
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Summary:Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that total starch (73.36%) and dietary fiber (14.52%) were the highest constituents. Of the total starch, available starch was 56.29% and resistant starch 17.50%. BF bread had higher protein and total starch content than control bread, but the first had higher lipid amount. Appreciable differences were found in available, resistant starch and indigestible fraction between the bread studied, since BF bread showed higher resistant starch and indigestible fraction content. HI-based predicted glycemic index for the BF bread was 65.08%, which was significantly lower than control bread (81.88%), suggesting a “slow carbohydrate” feature for the BF-based goods. Results revealed BF as a potential ingredient for bakery products containing slowly digestible carbohydrates.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-006-0020-x