Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
Sanchez-Rivera, Mirna M. ; Bello-Pérez, Luis A. ; Tovar, Juscelino LU
; Martinez, Mario M.
and Agama-Acevedo, Edith
(2019)
In Food Chemistry
292.
p.1-5
- Abstract
The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of... (More)
The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52–65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.
(Less)
- author
- Sanchez-Rivera, Mirna M.
; Bello-Pérez, Luis A.
; Tovar, Juscelino
LU
; Martinez, Mario M.
and Agama-Acevedo, Edith
- organization
- publishing date
- 2019
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Cookies, Esterification, Hardness, Hydrolysis rate, Plantain flour, Wheat flour
- in
- Food Chemistry
- volume
- 292
- pages
- 5 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85064157855
- pmid:31054650
- ISSN
- 0308-8146
- DOI
- 10.1016/j.foodchem.2019.04.007
- language
- English
- LU publication?
- yes
- id
- 1560b363-83cb-4904-b124-6b0b508a7802
- date added to LUP
- 2019-04-24 11:04:09
- date last changed
- 2024-04-30 05:12:20
@article{1560b363-83cb-4904-b124-6b0b508a7802,
abstract = {{<p>The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52–65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.</p>}},
author = {{Sanchez-Rivera, Mirna M. and Bello-Pérez, Luis A. and Tovar, Juscelino and Martinez, Mario M. and Agama-Acevedo, Edith}},
issn = {{0308-8146}},
keywords = {{Cookies; Esterification; Hardness; Hydrolysis rate; Plantain flour; Wheat flour}},
language = {{eng}},
pages = {{1--5}},
publisher = {{Elsevier}},
series = {{Food Chemistry}},
title = {{Esterified plantain flour for the production of cookies rich in indigestible carbohydrates}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2019.04.007}},
doi = {{10.1016/j.foodchem.2019.04.007}},
volume = {{292}},
year = {{2019}},
}