The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions.

ABSTRACT: Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). Using MixoLab 2, we recorded the rheological parameters of the dough that had GBF substitutions. Additionally, the flour color ('L*', 'a*', and 'b*' value) and crumb cell structure analysis were evaluated. Although increasing the amount of GBF replacement generally improved dough quali

SUBMITTER: Bashmil YM 

PROVIDER: S-EPMC11768194 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature