Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products

Abstract

Unripe banana, edible canna and taro flours, which have been reported to contain significant amounts of fibre, were investigated for their physicochemical properties, resistant starch (RS) content and in vitro starch digestibility, and compared with commercial high-fibre-modified starches from corn and tapioca. Differential scanning calorimetry showed a single endothermic peak located around 70-83°C for the samples except the modified starches, which exhibited no transition enthalpy. The samples showed different pasting behaviours in the Rapid Visco-Analyser (RVA) ranging from full to restricted swelling. The RS content varied from 1-26 g per 100 g dry sample, and the estimated glycaemic indices (GIs) of the samples were from 67% to 99%. Generally, samples with high RS were low in GI values. The starches produced acceptable rice noodles but with reduced rate of starch digestion and GI. The effects of the unripe banana, edible canna and taro flours on starch digestibility were either comparable or better than the commercial modified starches. These flours can substitute commercial modified starches to lower GIs of noodles and identical foods.

Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

“…The present study showed that native S. grossus flour and starch can have the potential of being used as functional food ingredients for low GI foods. This appears to support the conclusions of Moorthy (2002) and Srikaeo et al (2011) that some tropical tuber and root crop starches have the potential to be used in low GI foods. Comparing among all samples, S. grossus starch has higher digestion rate than those of the flours.…”

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

“…According to Ovando‐Martinez et al. (), Trinidad, Mallillin, Loyola, Sagum, and Encabo (), and Srikaeo, Sukanya, and Sopade (), unripe banana and legumes such as cowpea and pigeon pea are good sources of dietary fiber (21–41 g/100 g sample) and can be used in the preparation of functional foods. The recommended daily intake of dietary fiber for a healthy adult is 20–25 g (Dhingra, Michael, Rajput, & Patil, ).…”

Quality assessment of noodles made from blends of rice flour and canna starch

“…However, much less information is available regarding rice noodles, perhaps due to the more severe effect of DF on their textural qualities. According to the report of Srikaeo, Mingyai, and Sopade (2011), noodles made from rice flour replaced with 20% unripe banana flour, canna flour or commercial modified corn starch had significantly higher RS content (2.5%, 3.6% and 8.8%, respectively) than noodles made from rice flour only (1.0%). Recently, Wandee et al (2014) showed that rice noodles incorporated with 15% cassava pulp and 5% pomelo peel contained much higher total dietary fiber (TDF) content (14.4%) than the control (3.0%), while their textural properties were comparable.…”