Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations
Valeria Bringas-González
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorLuis Arturo Bello-Pérez
Instituto Politécnico Nacional, CEPROBI, Yautepec, Mexico
Contribution: Conceptualization, Methodology, Resources
Search for more papers by this authorAdriana Contreras-Oliva
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Contribution: Methodology
Search for more papers by this authorMirna López-Espíndola
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Contribution: Methodology, Software
Search for more papers by this authorCorresponding Author
José Andrés Herrera-Corredor
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Correspondence
José Andrés Herrera Corredor, Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable. Km 348 Carretera Córdoba-Veracruz. 94946, Amatlán de los Reyes, Veracruz, C.P. 94946, México.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Project administration, Resources, Supervision, Writing - review & editing
Search for more papers by this authorValeria Bringas-González
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorLuis Arturo Bello-Pérez
Instituto Politécnico Nacional, CEPROBI, Yautepec, Mexico
Contribution: Conceptualization, Methodology, Resources
Search for more papers by this authorAdriana Contreras-Oliva
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Contribution: Methodology
Search for more papers by this authorMirna López-Espíndola
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Contribution: Methodology, Software
Search for more papers by this authorCorresponding Author
José Andrés Herrera-Corredor
Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable, Amatlán de los Reyes, Mexico
Correspondence
José Andrés Herrera Corredor, Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable. Km 348 Carretera Córdoba-Veracruz. 94946, Amatlán de los Reyes, Veracruz, C.P. 94946, México.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Project administration, Resources, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
The objective was to investigate the effect of whole plantain and amaranth flours as polyphenols and dietary fiber providing ingredients for bread formulation. Formulations were evaluated for phenolic and flavonoid content, antioxidant activity, dietary fiber, and hydrolyzed starch. Results showed that formulation with 60% wheat flour, 30% whole plantain flour, and 10% amaranth flour had the highest free radicals inhibition (81.98%), total phenolic content of 2.33 mg GAE/g dm, flavonoids 190.19 μg CA/g dm, dietary fiber 15.63 g/100 g, and resistant starch (30.46%), with the lowest percentage of hydrolyzed starch (98.65%). The addition of PF and AF in bread formulations enhanced the antioxidant properties and dietary fiber content. However, the whole plantain flour had the highest impact.
Novelty impact statement
The addition of PF and AF in bread formulations enhanced the antioxidant properties and dietary fiber content. Whole plantain flour can help reduce the starch hydrolysis rate which could influence the glycemic response of bread. Using whole plantain and amaranth flours for the formulation of bread can help the bread industry improve its products considering consumers' awareness regarding the health benefits of plantain and amaranth.
CONFLICTS OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Research data is not available.
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