TY - JOUR
T1 - Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti
AU - Almanza-Benitez, S.
AU - Osorio-Díaz, P.
AU - Méndez-Montealvo, G.
AU - Islas-Hernández, J. J.
AU - Bello-Perez, L. A.
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015
Y1 - 2015
N2 - Unripe plantain presents a high content of resistant starch (RS); however, upon cooking the fruit, the RS is transformed into digestible starch. In an attempt to keep the levels of indigestible carbohydrates high in unripe plantain flour (UPF), it was acid-treated (modified unripe plantain flour: MUPF) and used for spaghetti preparation. The semolina typically used in the finished pasta was substituted with equal parts of MUPF and UPF during the preparation. Chemical composition, starch digestibility, antioxidant capacity, and sensory analysis were evaluated in the finished product. When compared to the control sample, total dietary fiber content had a 3-fold increase due to substitution of semolina with MUPF, and it was doubled for the case of substitution with UPF. Spaghetti with MUPF presented lower slowly digestible starch (SDS) than its counterpart with UPF. Spaghetti with MUPF showed the lowest hydrolysis rate and glycemic index. Similar antioxidant capacity was found in spaghetti containing both MUPF and UPF. A slight decrease in the overall acceptability of spaghetti with MUPF compared with the control was observed.
AB - Unripe plantain presents a high content of resistant starch (RS); however, upon cooking the fruit, the RS is transformed into digestible starch. In an attempt to keep the levels of indigestible carbohydrates high in unripe plantain flour (UPF), it was acid-treated (modified unripe plantain flour: MUPF) and used for spaghetti preparation. The semolina typically used in the finished pasta was substituted with equal parts of MUPF and UPF during the preparation. Chemical composition, starch digestibility, antioxidant capacity, and sensory analysis were evaluated in the finished product. When compared to the control sample, total dietary fiber content had a 3-fold increase due to substitution of semolina with MUPF, and it was doubled for the case of substitution with UPF. Spaghetti with MUPF presented lower slowly digestible starch (SDS) than its counterpart with UPF. Spaghetti with MUPF showed the lowest hydrolysis rate and glycemic index. Similar antioxidant capacity was found in spaghetti containing both MUPF and UPF. A slight decrease in the overall acceptability of spaghetti with MUPF compared with the control was observed.
KW - Antioxidant capacity
KW - Sensory analysis
KW - Spaghetti
KW - Starch digestibility
KW - Unripe plantain
UR - http://www.scopus.com/inward/record.url?scp=84933678881&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.02.031
DO - 10.1016/j.lwt.2015.02.031
M3 - Artículo
SN - 0023-6438
VL - 62
SP - 1127
EP - 1133
JO - LWT
JF - LWT
IS - 2
ER -