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Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

Utrilla-Coello, Rubi G.; Agama-Acevedo, Edith; Osorio-Diaz, Perla; Tovar, Juscelino LU and Bello-Perez, Luis A. (2011) In Stärke 63(7). p.416-423
Abstract
The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited... (More)
The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited greater slowly digestible starch values. No difference in RS content was detected among the three bars. The starch hydrolysis indices and predicted glycemic indices of the three preparations were low (40-54% and 42-54%, respectively). Similar acceptation scores were recorded for the three experimental bars. Cereal bars with variable starch digestibility features and good acceptation by consumers may be prepared following the proper choice of functional ingredients. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Chemical composition, Dietary fiber, Indigestible fraction, Starch, digestion, Whole cereal
in
Stärke
volume
63
issue
7
pages
416 - 423
publisher
John Wiley & Sons
external identifiers
  • wos:000292738400004
  • scopus:79959965482
ISSN
0038-9056
DOI
10.1002/star.201000079
language
English
LU publication?
yes
id
f8ee3f97-b4ed-4594-8f59-ebc99a5dead3 (old id 2092822)
date added to LUP
2011-08-25 13:14:29
date last changed
2017-07-30 03:14:35
@article{f8ee3f97-b4ed-4594-8f59-ebc99a5dead3,
  abstract     = {The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited greater slowly digestible starch values. No difference in RS content was detected among the three bars. The starch hydrolysis indices and predicted glycemic indices of the three preparations were low (40-54% and 42-54%, respectively). Similar acceptation scores were recorded for the three experimental bars. Cereal bars with variable starch digestibility features and good acceptation by consumers may be prepared following the proper choice of functional ingredients.},
  author       = {Utrilla-Coello, Rubi G. and Agama-Acevedo, Edith and Osorio-Diaz, Perla and Tovar, Juscelino and Bello-Perez, Luis A.},
  issn         = {0038-9056},
  keyword      = {Chemical composition,Dietary fiber,Indigestible fraction,Starch,digestion,Whole cereal},
  language     = {eng},
  number       = {7},
  pages        = {416--423},
  publisher    = {John Wiley & Sons},
  series       = {Stärke},
  title        = {Composition and starch digestibility of whole grain bars containing maize or unripe banana flours},
  url          = {http://dx.doi.org/10.1002/star.201000079},
  volume       = {63},
  year         = {2011},
}