Bread with Flour Obtained From Green Banana with its Peel as Partial Substitute for Wheat Flour: Physical, Chemical and Microbiological Characteristics and Acceptance
The effect of the addition of green banana (with its peel) flour (GBF) as a partial substitute (10% or 20%) for wheat flour on the physical, chemical and microbiological characteristics and on the acceptance of breads was evaluated. Breads with GBF had lower protein content (8.9-10.8 g/100g), but higher water (30.6-32.7 g/100g), ash (≈ 2.9 g/100g) and fiber (12.9-17 g/100g) contents than the traditional bread. The addition of GBF resulted in a decreased specific volume, darkening of the crumb and increase in water activity of the breads. Higher hardness and acidity values were only observed in the breads with 20% of substitution. Regarding the acceptance, breads with GBF had similar purchase intent and were as accepted (taste, texture and general) as the traditional bread, with only a slight loss of acceptance in the appearance. The microbiological characteristics of the products with GBF were similar to those of the traditional bread. It can be concluded that the use of up to 20% of GBF as a substitute for wheat flour in bread, although provided changes in physical and chemical characteristics, resulted in products with improved nutritional properties without loss on the acceptance or shelf life.