In vitro digestibility of banana starch cookies
Bello-Pérez, Luis A. ; Sáyago-Ayerdi, Sonia G. ; Méndez-Montealvo, Guadalupe and Tovar, Juscelino LU
(2004)
In Plant Foods for Human Nutrition
59(2).
p.79-83
- Abstract
Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit. Proximal analysis was similar between products prepared with banana starch and those based on corn starch. The available starch content of the banana starch preparation was 60% (dmb). The cookies had lower available starch than the starches while banana starch had lower susceptibility to the in vitro α-amylolysis reaction. Banana starch... (More)
Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit. Proximal analysis was similar between products prepared with banana starch and those based on corn starch. The available starch content of the banana starch preparation was 60% (dmb). The cookies had lower available starch than the starches while banana starch had lower susceptibility to the in vitro α-amylolysis reaction. Banana starch and its products had higher resistant starch levels than those made with corn starch.
(Less)
- author
- Bello-Pérez, Luis A.
; Sáyago-Ayerdi, Sonia G.
; Méndez-Montealvo, Guadalupe
and Tovar, Juscelino
LU
- publishing date
- 2004-04-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Banana, Chemical composition, Cookies, Digestibility, Starch
- in
- Plant Foods for Human Nutrition
- volume
- 59
- issue
- 2
- pages
- 5 pages
- publisher
- Springer
- external identifiers
-
- scopus:12944265115
- pmid:15678756
- ISSN
- 0921-9668
- DOI
- 10.1007/s11130-004-0026-1
- language
- English
- LU publication?
- no
- id
- 67b8d7e3-345a-482f-92af-39131b9d5ba6
- date added to LUP
- 2018-10-05 15:46:08
- date last changed
- 2024-01-29 22:11:58
@article{67b8d7e3-345a-482f-92af-39131b9d5ba6,
abstract = {{<p>Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit. Proximal analysis was similar between products prepared with banana starch and those based on corn starch. The available starch content of the banana starch preparation was 60% (dmb). The cookies had lower available starch than the starches while banana starch had lower susceptibility to the in vitro α-amylolysis reaction. Banana starch and its products had higher resistant starch levels than those made with corn starch.</p>}},
author = {{Bello-Pérez, Luis A. and Sáyago-Ayerdi, Sonia G. and Méndez-Montealvo, Guadalupe and Tovar, Juscelino}},
issn = {{0921-9668}},
keywords = {{Banana; Chemical composition; Cookies; Digestibility; Starch}},
language = {{eng}},
month = {{04}},
number = {{2}},
pages = {{79--83}},
publisher = {{Springer}},
series = {{Plant Foods for Human Nutrition}},
title = {{In vitro digestibility of banana starch cookies}},
url = {{http://dx.doi.org/10.1007/s11130-004-0026-1}},
doi = {{10.1007/s11130-004-0026-1}},
volume = {{59}},
year = {{2004}},
}