Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards

Abstract

This study evaluated the use of flour from overripe whole bananas (OWBF), which are generally discarded, as an ingredient of muffins. Products with OWBF in 400 and 500 g/kg of total flour were highly acceptable, obtaining an average rating of 5.6 points for odour, 5.7 points for colour, 5.2 points for taste, and 5.6 points for mouth texture, in a 7 points hedonic evaluation (1: dislike so much, to 7: like so much) done by non-trained panelists. Though OWBF has a high levels of dietary fibre (181.9 g/kg) and resistant starch (35 g/kg), a low total starch content (57 g/kg) and high simple sugars content were observed (714.2 g/kg of carbohydrates were glucose plus fructose). The evaluation of the glycaemic response to the consumption of a muffin made with OWBF showed no differences with white bread (reference food), with a glycaemic index of 84 ± 38 for the muffin. The glycaemic load (GL) of 50 g portion of muffin with OWBF was 15, which classified the product as intermediate GL. Then, the use of OWBF in muffins is possible and acceptable, and the consumption of OWFB does not affect adversely the glycaemic response in overweight people.