Impact of drying methods on banana flour in the gluten-free bread quality
Green banana flour (GBF) is considered a functional ingredient that could improve banana world's production sustainability. The banana drying method might influence the physicochemical and nutritional properties of GBF, affecting its performance in bread-making. The study aims to determine the impact of freeze-drying and oven-drying on gluten-free banana bread's quality. Freeze-dried banana flour (FDBF) bread had higher specific volume, resilience, and less brown coloration than oven-dried banana flour (ODBF) bread. Also, FDBF bread presented higher resistant starch (RS). The slowly digested starch (SDS) was similar in both types of bread. In contrast, rapidly digested starch (RDS) was significantly higher in FDBF bread, which led to higher expected glycemic index. Even though the nutritional fractions (RS and SDS) of both gluten-free banana bread exceeded 20 g/100 g bread (db), with no significant difference concerning the drying type, the FDBF bread presented improved characteristic.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2022-08-27
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| Subjects: | Freeze-drying, Gluten-free bread, Green banana flour, Nutritional properties, Oven-drying, |
| Online Access: | http://hdl.handle.net/10261/280919 http://dx.doi.org/10.13039/501100004299 https://api.elsevier.com/content/abstract/scopus_id/85136709793 |
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