Research Article
Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution
Table 4
Proximate chemical composition and total phenolic content of the different flours used to produce breads with partial wheat flour replacement.
| Compound | Flour | Wheat | Corn | Green banana |
| Moisture (g/100 g of flour) | 11.19 ± 0.23 | 6.69 ± 0.15 | 5.12 ± 0.19 | Dry matter (DM) (g/100 g of flour) | 88.81 ± 0.23 | 93.31 ± 0.15 | 94.72 ± 0.19 | Crude protein (g/100 g DM) | 14.36 ± 0.22 | 8.31 ± 1.02 | 7.77 ± 0.32 | Crude fiber (g/100 g DM) | 0.16 ± 0.03 | 1.04 ± 0.19 | 3.75 ± 0.60 | Crude fat (g/100 g DM) | 1.22 ± 0.04 | 2.03 ± 0.08 | 1.15 ± 0.11 | Ash (g/100 g DM) | 0.62 ± 0.01 | 0.57 ± 0.04 | 6.34 ± 0.37 | Resistant starch (g/100 g of DM) | 1.27 ± 1.21 | 5.14 ± 2.47 | 13.77 ± 2.47 | Dietary fiber (g/100 g of fDM) | 3.60 | 5.20 | 12.53 | Total phenolic (mg GAE/100 g) | 3.3 ± 0.4 | 7.8 ± 0.6 | 18.0 ± 1.13 |
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Not quantified: information provided by the suppliers. |