Impact of drying methods on banana flour in the gluten-free bread quality

Green banana flour (GBF) is considered a functional ingredient that could improve world's production sustainability. The drying method might influence the physicochemical and nutritional properties of GBF, affecting its performance in bread-making. study aims to determine impact freeze-drying oven-drying on gluten-free bread's quality. Freeze-dried (FDBF) bread had higher specific volume, resilience, less brown coloration than oven-dried (ODBF) bread. Also, FDBF presented resistant starch (RS). slowly digested (SDS) was similar both types In contrast, rapidly (RDS) significantly bread, which led expected glycemic index. Even though fractions (RS SDS) exceeded 20 g/100 g (db), with no significant difference concerning type, improved characteristic.