TY - JOUR
T1 - Influence of annealing flours from raw and pre-cooked plantain fruit on cooked starch digestion rates
AU - De La Rosa-Millan, Julian
AU - Lin, Amy Hui Mei
AU - Osorio-Diáz, Perla
AU - Agama-Acevedo, Edith
AU - Hamaker, Bruce R.
AU - Bello-Perez, Luis Arturo
N1 - Publisher Copyright:
© 2014 Wiley-VCH Verlag GmbH & Co. KGaA.
PY - 2015/1/1
Y1 - 2015/1/1
N2 - While native plantain starch is resistant to digestive enzymes, gelatinization increases its digestion rate and may be negatively associated with glycemia-related health issues. It is known that thermal treatments can be used to reduce starch digestibility. In this study, precooking of plantain fruit was used along with thermal treatment of its derived flours, with and without storage, to decrease the susceptibility of its starch in the final cooked product to α-amylase hydrolysis. Plantain flours from raw and pre-cooked fruits were annealed at 65°C and stored at 4°C for 7 days. Starches were isolated from treated samples, and were then cooked and treated with α-amylase. With annealing, hydrolysis of starch from pre-cooked plantain fruit decreased from 62.3 to 44.9% in the final cooked product. Storage had only a minor effect of promoting retrogradation of leached molecules. In conclusion, a combination of thermal treatments applied at various levels on both fruit and flour, affected starch organization and decreased susceptibility of the final cooked starch to α-amylase, for potential use in processed products.
AB - While native plantain starch is resistant to digestive enzymes, gelatinization increases its digestion rate and may be negatively associated with glycemia-related health issues. It is known that thermal treatments can be used to reduce starch digestibility. In this study, precooking of plantain fruit was used along with thermal treatment of its derived flours, with and without storage, to decrease the susceptibility of its starch in the final cooked product to α-amylase hydrolysis. Plantain flours from raw and pre-cooked fruits were annealed at 65°C and stored at 4°C for 7 days. Starches were isolated from treated samples, and were then cooked and treated with α-amylase. With annealing, hydrolysis of starch from pre-cooked plantain fruit decreased from 62.3 to 44.9% in the final cooked product. Storage had only a minor effect of promoting retrogradation of leached molecules. In conclusion, a combination of thermal treatments applied at various levels on both fruit and flour, affected starch organization and decreased susceptibility of the final cooked starch to α-amylase, for potential use in processed products.
KW - Cooked fruit
KW - Plantain starch
KW - Starch digestion
KW - Thermal treatments
UR - http://www.scopus.com/inward/record.url?scp=84922639518&partnerID=8YFLogxK
U2 - 10.1002/star.201400136
DO - 10.1002/star.201400136
M3 - Artículo
SN - 0038-9056
VL - 67
SP - 139
EP - 146
JO - Starch/Staerke
JF - Starch/Staerke
IS - 1-2
ER -