食品加工与技术杂志

抽象的

Comparison of the Physical, Textural, Sensory, and Nutritional Properties of Rice Flour and Green Banana Flour on the Acceptability of Gluten-Free Chocolate Chip Oatmeal Bars

Vasiliki (Betty) Protopapas, Sikha Bhaduri and Khursheed Navder

Many gluten-free products are lower in fiber and micronutrients and higher in fat and calories than gluten containing foods. The purpose of this study was to determine if green banana flour can be used to enhance the functional properties of gluten-free foods without negatively affecting physical, textural, and sensory properties. Rice flour (RF), a commonly used gluten-free flour, and novel green banana flour (GBF) were used as substitutes for all-purpose flour in an oatmeal chocolate chip bar recipe (Variation 1: 100% RF, Variation 2: 50%RF/50%GBF, Variation 3: 100%GBF). Objective tests (specific gravity, color, texture, phenolic content), shelf life properties (water activity, moisture content, and microbial assay at 30, 90, and 120 days storage), nutritional analyses, and sensory testing (consumer preference (n=61) for appearance, color, taste, texture, and overall acceptability) were conducted. Significant differences (p<0.05) were observed among the phenolic content, color, and hardness (texture). Results show that green banana flour can be used as a gluten-free flour replacer up to 100% level with lower calories, and higher fiber, magnesium, and potassium content, without sacrificing the overall acceptability of the product. Further applications may include its use for diabetes and cancer research due to its health claims of glycemic control and antioxidant capacity.