TY - JOUR
T1 - In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa
AU - Quintero-Castaño, Victor D.
AU - Castellanos-Galeano, Francisco J.
AU - Álvarez-Barreto, Cristina I.
AU - Bello-Pérez, Luis A.
AU - Alvarez-Ramirez, J.
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/4
Y1 - 2020/4
N2 - Native starch extracted from Musaceae (bananas and plantains) has been widely reported as a contributor of resistant starch in human diet. This study characterized the digestibility of three octenyl succinic anhydride (OSA) modified starches extracted from three Musaceae; namely, FHIA 21, Dominico Hartón (DH) and Gros Michel (GM). The starches were subjected to in vitro digestion. The FHIA and GM starch samples presented the highest (14.42%) and lowest (0.78%) contents of rapidly digestible starch, respectively. On the other hand, the DH and FHIA starch samples presented the highest (86.42%) and lowest (55.72%) contents of slowly digestible starch, respectively. It was found that the slowly digestible starch content is correlated (ρ = 0.92) with the degree of substitution (1.92 for DH and 1.01 for FHIA) of the OSA-modified starch samples. This shows that OSA modification is a reliable approach for obtaining starches with reduced digestibility and low glycemic index.
AB - Native starch extracted from Musaceae (bananas and plantains) has been widely reported as a contributor of resistant starch in human diet. This study characterized the digestibility of three octenyl succinic anhydride (OSA) modified starches extracted from three Musaceae; namely, FHIA 21, Dominico Hartón (DH) and Gros Michel (GM). The starches were subjected to in vitro digestion. The FHIA and GM starch samples presented the highest (14.42%) and lowest (0.78%) contents of rapidly digestible starch, respectively. On the other hand, the DH and FHIA starch samples presented the highest (86.42%) and lowest (55.72%) contents of slowly digestible starch, respectively. It was found that the slowly digestible starch content is correlated (ρ = 0.92) with the degree of substitution (1.92 for DH and 1.01 for FHIA) of the OSA-modified starch samples. This shows that OSA modification is a reliable approach for obtaining starches with reduced digestibility and low glycemic index.
KW - Digestibility
KW - Modified starch
KW - Musaceae
KW - Resistant starch
UR - http://www.scopus.com/inward/record.url?scp=85075941373&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2019.105566
DO - 10.1016/j.foodhyd.2019.105566
M3 - Artículo
SN - 0268-005X
VL - 101
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 105566
ER -