Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.

中文翻译：

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评估未成熟香蕉粉与非常规面粉在无麸质面包生产中的行为

无麸质面包是通过在替代面粉/木薯淀粉 45/50 的混合物中加入未成熟的香蕉粉而开发的。应用因子设计来确定未成熟香蕉粉的百分比（2%、8%、15%）和替代面粉类型（藜麦、平菇、黄豌豆和扁豆粉）对面包结构和颜色特性的同时影响。主成分分析用于从综合角度评估制剂的行为。表示为 P8（豌豆 + 8% 未成熟香蕉粉）、Q15（藜麦 + 15% 未成熟香蕉粉）和 L15（扁豆 + 15% 未成熟香蕉粉）的三种配方表现出与参考（小麦面包）最接近的特征。含有牡蛎蘑菇粉的面包表现出与其他配方显着不同的特征。因素之间的相互作用对所有研究的特性都很显着，表明未成熟香蕉粉强化不会导致对面包特性的成比例响应，但未成熟香蕉粉在面包制作中的行为取决于所用替代面粉的百分比和类型. P8、Q15 和 L15 表现出高纤维含量和碳水化合物含量低于参考。此外，P8 配方可归类为中间升糖指数。Q15 和 L15 表现出高纤维含量和碳水化合物含量低于参考。此外，P8 配方可归类为中间升糖指数。Q15 和 L15 表现出高纤维含量和碳水化合物含量低于参考。此外，P8 配方可归类为中间升糖指数。