ABSTRACT
Banana (Musa sp.) is one of the most consumed fruit worldwide and Brazil is a major producer. The green banana flour has the highest levels of resistant starch, compared to the ripe banana. These characteristics make the unripe banana flour (UBF) and unripe banana puree (UBP) excellent raw materials, able to increase the dietary fiber (DF) content in added foods, increasing functional appeal. In the present study breads were prepared with 0, 10, 20 and 30 % of wheat flour substitution UBF and UBP and evaluated the quality of the bread according to the height, volume, yield, fermentation time, the percentage of moisture, crust/kernel color and rheology of the final product. There was no statistically significant difference (p < 0.05) between yield and moisture content of the formulations. Breads that were cooked with FBV and PBV resulted in darker products compared to standard, and lightness (L*) decreased with increasing replacement level. Breads with 10% UBF and until 20% UBP did not differ from standard in relation to the hardness. These results suggest the feasibility of implementing these raw materials (UBF and UBP) in bread which, depending on the characteristics have been demonstrated in researches may increase the nutritional value of traditional food.
Index terms
Musa sp
; resistant starch; rheology; texture
