Roots, Tubers, Grains and Bananas; Flours and Starches. Utilization in the Development of Foods for Conventional, Celiac and Phenylketonuric Consumers

Abstract

Grains, roots, tubers, rhizomes, and unripe bananas are sources of flour and starches, however they are perishable. Consequently converting these crops into flours may be important process to produce new foods. The goals of the research were the production of flours, starches, and low-phenylalanine protein hydrolyzate, from these crops at pilot level and its application in the preparation of bread, baked good, pastas, mix to prepare drinks and baby foods; all of them to be used for conventional, celiac and phenylketonuric consumers. Each of the foods was prepared following the conventional recipes, with modifications, until they have reached the optimal acceptance by a panel of subjective judges. The ingredients and the food products were analyzed in its proximate composition, sensorial, chemical, physicochemical, and functional properties by using the official methodologies. It was verified the feasibility to produce these new foods using non-traditional sources