The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour
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ORIGINAL ARTICLE
The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins Carmen Soto-Maldonado1
•
Jacqueline Concha-Olmos1,2 • Marı´a Elvira Zu´n˜iga-Hansen
1,3
Revised: 24 March 2020 / Accepted: 1 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Banana are the most consumed fruit worldwide, due to their good flavour and nutritional characteristics; however, when the banana is very or over ripe, the acceptability by the consumer decreases, and in many cases the fruit must be discarded. An alternative to consume these fruits and revalue these discards is their use as a food ingredient. The presence of bioactive compounds gives added value to this type of ingredients; therefore, using methods, such as enzymatic treatment, that increase their presence is of great interest. In this work a commercial pectinase (Viscozyme L) was applied in a flour produced from whole overripe banana; then, the treated flour was used to elaborate a baked product. The aim of this work was to evaluate the effect of the incorporation of an enzymatic treated overripe banana (Musa cavendishii) flour in the sensory evaluation of muffins and, to stablish if the consumption of this food produce an effect on glycaemic response against a control food. The enzyme application produces an increment of 52% of antioxidant activity with a value of 12,791.6 lmolTE/100 g, and a presence of 4.5% RS instead 3.5% in non-treated flour. The sensory evaluation study was conducted with 4 products, using an untrained panel; selecting a muffin with 50% of wheat flour replaced with the banana treated one. This one contains
& Carmen Soto-Maldonado [email protected] 1
Centro Regional de Estudios en Alimentos Saludables, Av. Universidad 330, Curauma, Valparaiso, Chile
2
Escuela de Quı´mica y Farmacia, Facultad de Farmacia, Universidad de Valparaı´so, Av. Gran Bretan˜a 1093, Playa Ancha, Valparaiso, Chile
3
Escuela de Ingenierı´a Bioquı´mica, Pontificia Universidad Cato´lica de Valparaı´so, Av. Brasil 2085, Valparaiso, Chile
9.49% of dietary fibre. The glycaemic response study was conducted with 20 healthy volunteers, using as control a 100% wheat flour product, non-observing significant differences between both products. This work contributes to the knowledge about the potential use of a food discard as an ingredient of a food of massive consumption. Keywords Banana flour Viscozyme L catalysts Glycaemic response Healthy food
Introduction One of the most important crops worldwide after rice, wheat and maize, are bananas (Musa spp.: Cavendishii banana, which may be eaten raw when is ripe or can be eaten cooked when is green). This fruit is constituted mainly by carbohydrates, proteins, lipid (rich in polyunsaturated fatty acids), vitamins and minerals such as potassium, magnesium, calcium and sodium, both in its pulp and peel. Also, carotenoids, phenolic compounds and flavonoids, and amine compounds as dopamine are present in them (Per
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