Abstract

ZULETA, Ángela et al. Design of functional breads based on non-traditional flours. Rev. chil. nutr. [online]. 2012, vol.39, n.3, pp.58-64. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182012000300009.

Functional breads constitute an interesting alternative as a vehicle of new dietary fiber sources. Two ingredients which are obtained and used at regional levels were studied: green banana flour (GBF) (Musa acuminata var nanica) and American carob flour (CF) (Prosopis alba). Breads were made mixing these flours with wheat flour (WF): GBF/WF 50:50 and CF/WF 25:75. Proximal composition of all samples was assessed according to AOAC methods. Iron, zinc and calcium contents were determined by AAS and mineral dialyzability using an in vitro method. The studied flours as well as the breads were characterized by high dietary fiber contents (12.4 and 31.0 in GBF and CF; and 6.9 and 10.2 in the green banana and carob breads, respectively). Breads had about 22% less available carbohydrates than white bread. Mineral dialyzability increased in breads about 30 to 50%, since fermentation promotes phytates degradation. The greatest effect was observed on iron dialyzability. These results indicate that these flours might be promising ingredients for use in the design of functional breads, with important levels of dietary fiber. These breads may be labeled as high fiber products according to current national regulations (minimum 6%). The inclusion of CF contributed to higher iron and calcium levels while the use of GBF, due to its functional properties, allowed for a greater replacement of wheat flour.

Keywords : functional breads; dietary fiber; mineral availability; green banana flour; American carob flour.

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