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Tạp chí quốc tế 2023
Số tạp chí 22(2023) Trang: 13–21
Tạp chí: Acta Scientiarum Polonorum Technologia Alimentaria

Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers.

Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed.

Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 ±0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 ±0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR.

Conclusion. The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (–0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties.

Keywords: waffle, quality, nutritional characteristics, banana flour, potato starch

Các bài báo khác
Số tạp chí 13(2023) Trang: e9926
Tạp chí: Journal of Microbiology, Biotechnology and Food Sciences
Số tạp chí 22(2023) Trang: 133–141
Tạp chí: Acta Scientiarum Polonorum Technologia Alimentaria
Số tạp chí 20(2023) Trang: 469–486
Tạp chí: International Journal of Intelligent Systems Technologies and Applications
Số tạp chí 43(2023) Trang: 920-928
Tạp chí: Indian Journal of Environmental Protection
Số tạp chí 43(2023) Trang: 771-782
Tạp chí: Indian Journal of Environmental Protection


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