TY - JOUR
T1 - Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
AU - Utrilla-Coello, Rubí G.
AU - Agama-Acevedo, Edith
AU - Osorio-Díaz, Perla
AU - Tovar, Juscelino
AU - Bello-Pérez, Luis A.
PY - 2011/7
Y1 - 2011/7
N2 - The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited greater slowly digestible starch values. No difference in RS content was detected among the three bars. The starch hydrolysis indices and predicted glycemic indices of the three preparations were low (40-54% and 42-54%, respectively). Similar acceptation scores were recorded for the three experimental bars. Cereal bars with variable starch digestibility features and good acceptation by consumers may be prepared following the proper choice of functional ingredients.
AB - The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited greater slowly digestible starch values. No difference in RS content was detected among the three bars. The starch hydrolysis indices and predicted glycemic indices of the three preparations were low (40-54% and 42-54%, respectively). Similar acceptation scores were recorded for the three experimental bars. Cereal bars with variable starch digestibility features and good acceptation by consumers may be prepared following the proper choice of functional ingredients.
KW - Chemical composition
KW - Dietary fiber
KW - Indigestible fraction
KW - Starch digestion
KW - Whole cereal
UR - http://www.scopus.com/inward/record.url?scp=79959965482&partnerID=8YFLogxK
U2 - 10.1002/star.201000079
DO - 10.1002/star.201000079
M3 - Artículo
SN - 0038-9056
VL - 63
SP - 416
EP - 423
JO - Starch/Staerke
JF - Starch/Staerke
IS - 7
ER -