TY - JOUR
T1 - Composite durum wheat flour/plantain starch white salted noodles
T2 - Proximal composition, starch digestibility, and indigestible fraction content
AU - Osorio-Díaz, Perla
AU - Aguilar-Sandoval, Alondra
AU - Agama-Acevedo, Edith
AU - Rendón-Villalobos, Rodolfo
AU - Tovar, Juscelino
AU - Bello-Pérez, Luis A.
PY - 2008
Y1 - 2008
N2 - In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total starch (TS) level and the content of starch available for digestible enzymes (AS) decreased as the plantain starch level increased, a pattern that may be related to increased starch lixiviation during cooking of noodles containing plantain starch. There was an inverse pattern for resistant starch (RS). RS content in control (durum wheat flour) noodles was ≈50% lower than in the samples containing plantain starch. The soluble indigestible fraction (SIF) content in all samples was higher than the insoluble counterpart (IIF). The total indigestible fraction varied according to the wheat substitution level. Although the hydrolysis index (HI) and predicted glycemic index (pGI) of plantain starch noodles were moderate and decreased as the plantain starch proportion rose. These composite noodles exhibited higher indices than the control sample, a phenomenon that may also be dependent on the product physical structure. Results indicate that in spite of the increased starch digestion rate, plantain starch noodles are a better source of indigestible carbohydrates than pure wheat starch pasta. This might have dietetic applications.
AB - In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total starch (TS) level and the content of starch available for digestible enzymes (AS) decreased as the plantain starch level increased, a pattern that may be related to increased starch lixiviation during cooking of noodles containing plantain starch. There was an inverse pattern for resistant starch (RS). RS content in control (durum wheat flour) noodles was ≈50% lower than in the samples containing plantain starch. The soluble indigestible fraction (SIF) content in all samples was higher than the insoluble counterpart (IIF). The total indigestible fraction varied according to the wheat substitution level. Although the hydrolysis index (HI) and predicted glycemic index (pGI) of plantain starch noodles were moderate and decreased as the plantain starch proportion rose. These composite noodles exhibited higher indices than the control sample, a phenomenon that may also be dependent on the product physical structure. Results indicate that in spite of the increased starch digestion rate, plantain starch noodles are a better source of indigestible carbohydrates than pure wheat starch pasta. This might have dietetic applications.
UR - http://www.scopus.com/inward/record.url?scp=45349088761&partnerID=8YFLogxK
U2 - 10.1094/CCHEM-85-3-0339
DO - 10.1094/CCHEM-85-3-0339
M3 - Artículo
SN - 0009-0352
VL - 85
SP - 339
EP - 343
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 3
ER -