Application of heat-moisture-treated banana flour as composite material in hard biscuit

Figures & data

Table 1. The difference in biscuit composition.

Tabla 1. Diferencia en la composición de las galletas.

Ingredient (gram)	Sample
	WFB	BFB25	BFB50	BFB75
HMT-banana flour	0	50	100	150
Wheat flour	200	150	100	50
Margarine	80
sugar	70
Egg yolk	60
Skimmed milk	100
Baking powder	1
water	5

WFB (wheat flour biscuit) refers to biscuit with 100% wheat flour. BFB25, BFB50, and BFB75 are respectively composite biscuits made of 25, 50, and 75% of HMT-banana flour.

WFB (galleta de harina de trigo) se refiere a la galleta hecha con 100% de harina de trigo. BFB25, BFB50 y BFB75 son galletas compuestas elaboradas con 25%, 50% y 75% de harina de plátano HMT, respectivamente.

Table 2. Area under curve (AUC), hardness and color properties of control and composite biscuits.

Tabla 2. Área bajo la curva (AUC), dureza y propiedades de color de las galletas de control y las galletas compuestas.

Sample	AUC relative to WFB (%)	Hardness (g)	L*	a*	b*	ΔE	^oHue
WFB	100 ± 0^a	4434.72 ± 94.55^a	71.66 ± 0.50^a	9.80 ± 0.34^a	42.22 ± 1.28^a	-	76.93 ± 0.05^a
BFB25	53.43 ± 3.68^b	3992.80 ± 341.36^b	62.91 ± 1.70^b	10.13 ± 0.59^a	33.66 ± 0.45^b	12.3 ± 0.27 ^c	73.25 ± 0.71^b
BFB50	40.87 ± 5.43 ^c	3460.98 ± 285.57 ^c	55.92 ± 0.74 ^c	10.32 ± 0.21^a	30.76 ± 1.80 ^c	19.48 ± 0.50^b	71.45 ± 0.66^b
BFB75	39.15 ± 6.54 ^c	2965.29 ± 450.80^d	53.84 ± 0.19^d	10.58 ± 1.18^a	27.74 ± 1.45^d	22.99 ± 0.16^a	69.12 ± 1.14 ^c

WFB (wheat flour biscuit) refers to biscuit with 100% wheat flour. BFB25, BFB50, and BFB75 are respectively composite biscuits made of 25, 50, and 75% of HMT-banana flour. All values are means of triplicate determination ± S.D. Means within columns with different superscripts are significantly different (p ≤ 0.05).

WFB (galleta de harina de trigo) se refiere a la galleta hecha con 100% de harina de trigo. BFB25, BFB50 y BFB75 son galletas compuestas hechas con 25%, 50% y 75% de harina de plátano HMT, respectivamente. Todos los valores son medias determinadas por triplicado ± DE Las medias dentro de las columnas con distintos superíndices son significativamente diferentes (p ≤ 0.05).

Figure 1. Postprandial glucose response of biscuit from different ratio of HMT-flour. WFB refers to biscuit with 100% wheat flour. BFB25, BFB50, and BFB75 are respectively composite biscuits made of 25, 50, and 75% of HMT banana flour.

Figura 1. Respuesta postprandial de la glucosa de galletas elaboradas con diferentes proporciones de harina HMT. WFB se refiere a la galleta hecha con 100% de harina de trigo. BFB25, BFB50 y BFB75 son galletas compuestas elaboradas con 25%, 50% y 75% de harina de plátano HMT, respectivamente.

Figure 2. X-ray diffraction pattern of biscuits from different ratio of HMT-starch. HMT-BF is banana flour modified by HMT. WFB is biscuit made of 100% wheat flour. BFB25 and BFB75 are respectively biscuits made of 25 and 75% of HMT banana flour.

Figura 2. Patrón de difracción de rayos X de galletas hechas con diferentes proporciones de almidón HMT. HMT-BF es harina de plátano modificada por HMT. WFB es la galleta hecha con 100% de harina de trigo. BFB25 y BFB75 son galletas elaboradas con 25% y 75% de harina de plátano HMT, respectivamente.

Figure 3. Biscuits from different ratio of HMT-banana flour. WFB refers to biscuit with 100% wheat flour. BFB25, BFB50, and BFB75 are respectively composite biscuits made of 25, 50, and 75% of HMT banana flour.

Figura 3. Galletas que contienen diferente proporción de harina de plátano HMT. WFB se refiere a galletas hechas con 100% de harina de trigo. BFB25, BFB50 y BFB75 son galletas compuestas hechas con 25%, 50% y 75% de harina de plátano HMT, respectivamente.

Figure 4. Organoleptic parameters of biscuits from different ratio of HMT-flour. WFB refers to biscuit with 100% wheat flour. BFB25, BFB50 and BFB75 are respectively composite biscuits made of 25, 50, and 75% of HMT-banana flour.

Figura 4. Parámetros organolépticos de las galletas hechas con diferente proporción de harina HMT. WFB se refiere a galletas hechas con 100% de harina de trigo. BFB25, BFB50 y BFB75 son galletas compuestas hechas con 25%, 50% y 75% de harina de plátano HMT, respectivamente.