TY - JOUR
T1 - Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
AU - Sanchez-Rivera, Mirna M.
AU - Bello-Pérez, Luis A.
AU - Tovar, Juscelino
AU - Martinez, Mario M.
AU - Agama-Acevedo, Edith
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/9/15
Y1 - 2019/9/15
N2 - The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52–65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.
AB - The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52–65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.
KW - Cookies
KW - Esterification
KW - Hardness
KW - Hydrolysis rate
KW - Plantain flour
KW - Wheat flour
UR - http://www.scopus.com/inward/record.url?scp=85064157855&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.04.007
DO - 10.1016/j.foodchem.2019.04.007
M3 - Artículo
C2 - 31054650
SN - 0308-8146
VL - 292
SP - 1
EP - 5
JO - Food Chemistry
JF - Food Chemistry
ER -