Abstract
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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