Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Ovando‐Martínez, Maribel; Sáyago‐Ayerdi, Sonia G.; Agama‐Acevedo, Edith; Goñi, Isabel; Bello‐Pérez, Luis A.

doi:10.1016/j.foodchem.2008.07.035

Cited by 218 publications

(236 citation statements)

References 24 publications

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“…The unripe plantain was considered to be stage 2 (Aurore, Parfait, & Fahrasmane, 2009) and was bought from a market at Cuautla, Morelos, México, and the flour was obtained by using the procedure of Ovando-Martínez et al (2009). Chickpea flour, white corn flour and semolina were purchased at the establishment, Giusto's Vita-Grain of San Francisco, California, USA.…”

Section: Raw Materialsmentioning

confidence: 99%

“…Several studies have suggested that consumption of unripe plantain (Musa paradisiaca L.) exerts a beneficial effect on human health; this is associated with indigestible components as resistant starch (RS) (Faisant, Buléon et al, 1995, Faisant, Gallant, Bouchet, & Champ, 1995. Plantain flour has also been successfully added to whole grain bars (Utrilla-Coello, Agama-Acevedo, Osorio-Díaz, Tovar, & Bello-Pérez, 2011), bread (Juárez-García, Agama-Acevedo, Sáyago-Ayerdi, Rodríguez-Ambriz, & Bello-Pérez, 2006) and spaghetti (Ovando-Martínez, Sáyago-Ayerdi, Agama-Acevedo, Goñi, & Bello-Pérez, 2009), demonstrating that its addition results in a higher RS content and a lower starch digestion rate.…”

Section: Introductionmentioning

confidence: 99%

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Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Flores‐Silva

Berríos

Pan

et al. 2014

CyTA - Journal of Food

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(2015) Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties, CyTAJournal of Food, 13:2, 159-166, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014.929178 The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L*) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L* value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.Keywords: banana flour; firmness; water absorption; color; viscosity El objetivo de esta investigación fue determinar las propiedades fisicoquímicas, características de textura y aceptación de espagueti sin gluten elaborado con harinas de plátano verde, garbanzo y maíz. La luminosidad (L*) de los espaguetis sin gluten crudos no fue diferente al control, pero en espaguetis cocidos el valor de L* fue diferente. El diámetro de los espaguetis crudos (sin gluten y control) fueron similares, pero los espaguetis sin gluten cocidos presentaron diámetros inferiores que el control; sin embargo, algunas muestras presentaron valores de absorción de agua similares al control. Los espaguetis sin gluten presentaron mayor dureza, cohesividad y masticabilidad que el control, pero menor elasticidad. El pico de viscosidad máximo fue menor en los espaguetis sin gluten que el control. La aceptabilidad sensorial fue similar en los espaguetis sin gluten, pero fue significativamente menor que en el control. Es posible preparar pasta sin gluten de textura y sabor aceptable.

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Section: Raw Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Flores‐Silva

Berríos

Pan

et al. 2014

CyTA - Journal of Food

Self Cite

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“…However, no statistical difference (P < 0.05) in the protein content was found between the control sample and the spaghetti with 15% of UBWF. This pattern is related to the effect of dilution because the pulp of unripe banana flour (UBF) [15] as well as that prepared with the whole fruit [16] has a low protein content. Composite spaghettis with UBWF presented a lower protein content than spaghettis with UBF [15] because in the former a higher amount of non-starch polysaccharides is present as a result of the peel.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…This pattern is related to the effect of dilution because the pulp of unripe banana flour (UBF) [15] as well as that prepared with the whole fruit [16] has a low protein content. Composite spaghettis with UBWF presented a lower protein content than spaghettis with UBF [15] because in the former a higher amount of non-starch polysaccharides is present as a result of the peel. Spaghetti with added banana starch showed a similar pattern because the composites with 5% and 20% of banana starch had 10.6% and 9.0% of protein content, respectively [8].…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Unripe banana flour (UBF) prepared from the pulp has a high level of indigestible polysaccharides, dietary fiber and antioxidant compounds [13]. UBF has been used in bread [14] and spaghetti [15]; these products presented high indigestible carbohydrate content. The peel represents around 25% -30% of the weight (wet basis) of the banana fruit and when UBF is produced, a large amount of peel is discarded, representing in some cases a significant environmental problem.…”

Section: Introductionmentioning

confidence: 99%

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Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Osorio-Dı́az¹,

Islas-Hernández²,

Agama‐Acevedo³

et al. 2014

FNS

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Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.

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Banana

Bello‐Pérez¹,

Agama‐Acevedo²,

Gibert³

et al. 2012

Tropical and Subtropical Fruits

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Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Cited by 218 publications

References 24 publications

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Banana

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