Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch
(2007) In Journal of Food Composition and Analysis 20(3-4). p.175-181- Abstract
Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (P<0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of... (More)
Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (P<0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI)-based predicted glycemic index for the RSRP-cookies was 60.53, which was significantly lower than for control samples (77.62), suggesting a "slow carbohydrate" feature for the RSRP-based goods. The second affective test indicated similar preference for RSRP-containing cookies and control samples. Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly digestible carbohydrates.
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- author
- Aparicio-Saguilán, Alejandro ; Sáyago-Ayerdi, Sonia G. ; Vargas-Torres, Apolonio ; Tovar, Juscelino LU ; Ascencio-Otero, Tania E. and Bello-Pérez, Luis A.
- publishing date
- 2007-05-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Affective test, Bakery product, Banana, Lintnerized starch, Resistant starch, Slow carbohydrate, Slow food, Starch, Starch digestibility
- in
- Journal of Food Composition and Analysis
- volume
- 20
- issue
- 3-4
- pages
- 7 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:33846847167
- ISSN
- 0889-1575
- DOI
- 10.1016/j.jfca.2006.07.005
- language
- English
- LU publication?
- no
- id
- 7e972023-c63a-4a98-8434-8020fe3893c6
- date added to LUP
- 2018-10-05 15:25:11
- date last changed
- 2024-06-11 21:25:11
@article{7e972023-c63a-4a98-8434-8020fe3893c6, abstract = {{<p>Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (P<0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI)-based predicted glycemic index for the RSRP-cookies was 60.53, which was significantly lower than for control samples (77.62), suggesting a "slow carbohydrate" feature for the RSRP-based goods. The second affective test indicated similar preference for RSRP-containing cookies and control samples. Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly digestible carbohydrates.</p>}}, author = {{Aparicio-Saguilán, Alejandro and Sáyago-Ayerdi, Sonia G. and Vargas-Torres, Apolonio and Tovar, Juscelino and Ascencio-Otero, Tania E. and Bello-Pérez, Luis A.}}, issn = {{0889-1575}}, keywords = {{Affective test; Bakery product; Banana; Lintnerized starch; Resistant starch; Slow carbohydrate; Slow food; Starch; Starch digestibility}}, language = {{eng}}, month = {{05}}, number = {{3-4}}, pages = {{175--181}}, publisher = {{Elsevier}}, series = {{Journal of Food Composition and Analysis}}, title = {{Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch}}, url = {{http://dx.doi.org/10.1016/j.jfca.2006.07.005}}, doi = {{10.1016/j.jfca.2006.07.005}}, volume = {{20}}, year = {{2007}}, }