Auteur Topic: Brazilianen willen muffins van bananenmeel maken  (gelezen 200 keer)

tine

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Brazilianen willen muffins van bananenmeel maken
« Gepost op: maart 22, 2021, 19:27:53 »
Muffins die gebakken zijn met bananenmeel (van groene bananen) zijn lekker, goedkoop en bevatten ook nog eens meer eiwitten dan andere glutenvrije muffins, schrijven Braziliaanse onderzoekers in een tijdschrift voor voedingstechnologen.


J Food Sci Technol. 2021 Apr;58(4):1295-1301. doi: 10.1007/s13197-020-04638-5. Epub 2020 Jul 15.
Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis
Marjana Radünz 1, Taiane Mota Camargo 1, Camila Francine Paes Nunes 1, Elisa Dos Santos Pereira 1, Jardel Araújo Ribeiro 1, Helen Cristina Dos Santos Hackbart 1, Amanda Fabres Oliveira Radünz 2, André Luiz Radünz 3, Márcia Arocha Gularte 4, Fabrizio Da Fonseca Barbosa 4

PMID: 33746257 PMCID: PMC7925776 (available on 2022-04-01) DOI: 10.1007/s13197-020-04638-5

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.
Mijn zoon (21) en ik eten allebei glutenvrij. Wij zijn extreem gevoelig voor sporen van gluten (via besmetting, tarwe-derivaten en hulpstoffen). Ik ben wetenschapsredacteur voor het Glutenvrij Magazine van de NCV.