TY - JOUR
T1 - Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility
AU - Rendón-Villalobos, Rodolfo
AU - Osorio-Díaz, Perla
AU - Agama-Acevedo, Edith
AU - Tovar, Juscelino
AU - Bello-Pérez, Luis A.
PY - 2008/9
Y1 - 2008/9
N2 - Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ∼30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addition of PS. Fat level decreased from 0.41 to 0.31% as the substitution of wheat grits increased. Results showed a 7.39% lower total starch content in the control sample as compared to the noodle containing 30% PS. A similar pattern was observed for potentially available starch content, but the difference was greater (12.46%). Approximately 50% of total resistant starch (RS) in the noodles was resistant starch associated to fiber, showing that a part of RS is due to the physically inaccessible and retrograded starch fractions. Pure wheat (control) noodles presented a greater final α-amylolysis value, which is suggestive of potentially lower glycemic impact for the plantain/wheat products.
AB - Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ∼30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addition of PS. Fat level decreased from 0.41 to 0.31% as the substitution of wheat grits increased. Results showed a 7.39% lower total starch content in the control sample as compared to the noodle containing 30% PS. A similar pattern was observed for potentially available starch content, but the difference was greater (12.46%). Approximately 50% of total resistant starch (RS) in the noodles was resistant starch associated to fiber, showing that a part of RS is due to the physically inaccessible and retrograded starch fractions. Pure wheat (control) noodles presented a greater final α-amylolysis value, which is suggestive of potentially lower glycemic impact for the plantain/wheat products.
UR - http://www.scopus.com/inward/record.url?scp=55349137382&partnerID=8YFLogxK
M3 - Artículo
SN - 0378-1844
VL - 33
SP - 658
EP - 662
JO - Interciencia
JF - Interciencia
IS - 9
ER -