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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.

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author
organization
publishing date
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
2020-01-23 03:00:38
@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},
  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},
}