The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes’ texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.

中文翻译：

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青香蕉粉改良安第斯玉米无麸质糕点的配方及特性

这项工作的目的是获得用玉米粉代替绿色香蕉粉配制的夹心蛋糕和海绵蛋糕，并确定最佳替代比例，以实现营养改善的产品，并具有可接受的质地和感官特征。用GB面粉代替玉米粉增加了夹心蛋糕面糊的密度，而海绵蛋糕面糊的密度降低。面糊受到流动特性增加、粘弹性行为和触变特性降低的影响。面糊的热分析确定了淀粉的部分糊化，这与其流变特性一起影响了蛋糕的质地参数。在海绵蛋糕和夹心蛋糕中用 GB 面粉代替 30% 的玉米粉会导致内聚力降低和硬度增加。