Asian Journal of Dairy and Food Research, volume 37 issue 4 (december 2018) : 298-303

Functional, pasting, nutritional and gluten free muffin making properties of plantain flour

Kamaljit Kaur, Gurinderpal Singh, Navdeep Singh
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, Punjab, India.
Cite article:- Kaur Kamaljit, Singh Gurinderpal, Singh Navdeep (2018). Functional, pasting, nutritional and gluten free muffin making properties of plantain flour. Asian Journal of Dairy and Food Research. 37(4): 298-303. doi: 10.18805/ajdfr.DR-1396.
Plantain or unripe banana is a starchy food that contains a high proportion of indigestible compounds, such as resistant starch, non-starch polysaccharides and is gluten free. The objective of this study was to analyze the functional and pasting properties of plantain flour (PF) for preparation of gluten free muffins. Plantain flour had more water absorption (2.62 g/g), oil absorption (1.92 g/g), swelling power(10.75) and better pasting properties as compared to wheat flour (WF). Muffins were prepared from whole plantain flour and compared with wheat flour muffins. Muffins were evaluated for specific volume, color and sensory parameters. PF muffins had more content of Ca (27.18 mg/Kg), Mg (17.21 mg/Kg), K (122.2 mg/Kg), specific volume (2 cc/g), lighter in color and liked more by sensory panel as compared to WF muffins. The possibility of developing gluten free products with PF can expand the product supply for people with celiac disease and contribute to a more diverse diet.
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