Desarrollo de un alimento funcional a partir de la sustitución parcial de la harina de trigo por harina de banano

Abstract

The wheat flour was partially replaced with 10%, 20% and 30% banana flour of maturity grade 2, 3 and 4, for the elaboration of a functional food. Phenolic compounds of banana flour increased with the advancement of banana ripening. The water absorption, tolerance index, arrival time, time of development of the dough and the gelatinization start temperature were increased with the substitution level of banana flour; however the stability of the dough, the viscosity measured after 20 min at 90 ° C, viscosity measured at 50 ° C and CO2 produced decreased. The evaluation of the fundamental rheological properties G ', G "and tan δ determined that the wheat flour and banana mixtures exhibited elastic behavior. The addition of banana flour significantly affected the volume and symmetry of bread, crust and crumb color, but did not influence the structure and texture of the crumb and the aroma of the bread. The content of polyphenols and the antioxidant capacity of the bread were increased with the advancement of ripening and percentage of substitution, while total dietary fiber increased with the substitution level of banana flour in the mixture. Substitutions of 10% banana flour at ripening stage 3 and 4 showed less retrogradation of amylopectin.