Open AccessGluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis
Author(s) -
Marjana Radünz,
Taiane Mota Camargo,
Camila Francine Paes Nunes,
Elisa dos Santos Pereira,
Jardel Araújo Ribeiro,
Helen Cristina dos Santos Hackbart,
Amanda Fabres Oliveira Radünz,
André Luiz Radünz,
Márcia Arocha Gularte,
F. da F. Barbosa
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04638-5
Subject(s) - food science , gluten free , chemistry , antioxidant , gluten , moisture , biochemistry , organic chemistry
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.