Glycemic Index in vitro, Phenolic Content and Antioxidant Activity of a Snacks made with unripe banana (Musa paradisiaca) and Yacon (Smallanthus sonchifolius) Flours

Abstract

The objective of the study was to develop a snack from unripe banana and yacon flours taking advantage of their potential in the formulation of healthy foods. Four formulations of snacks based on unripe banana flour with addition of yacon flour (0, 7, 13 and 20%) were prepared. Yacon flour favored the increase of yellow and reddish tones, total polyphenol content and antioxidant activity in the formulations. All formulations showed lower area in the hydrolysis curve of the starch with respect to that of white bread. Snack with 13% yacon flour obtained greater sensory preference, with a total phenol content (3.93 mg Gallic Acid Equivalent / g), antioxidant activity (4.99 μM Equivalent Trolox / g) and a low estimated glycemic index (51.04). Based on the results of the study, it is concluded that these snacks could be industrially produced, constituting a good alternative source of antioxidants and non-digestible carbohydrates.