QUALITY EVALUATION OF WAFFLES PRODUCED FROM THE PARTIAL REPLACEMENT OF WHEAT FLOUR WITH GREEN BANANA FLOUR AND POTATO STARCH

被引:2
作者
Giau, Tran Ngoc [1 ]
Thuy, Nguyen Minh [1 ]
Tien, Vo Quoc [1 ]
Tai, Ngo Van [2 ]
机构
[1] Can Tho Univ, Inst Food & Biotechnol, Campus 2,3-2 St, Can Tho City, Vietnam
[2] King Mongkuts Inst Technol Ladkrabang, Sch Food Ind, Bangkok 10520, Thailand
关键词
waffle; quality; nutritional characteristics; banana flour; potato starch; DIETARY ACID LOAD; RESISTANT STARCH; DOUGH;
D O I
10.17306/J.AFS.2023.1076
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed.Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 +/- 0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 +/- 0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR.Conclusion. The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (-0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties.
引用
收藏
页码:13 / 21
页数:9
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