Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

Aparicio-Saguilán, Alejandro ; Sáyago-Ayerdi, Sonia G. ; Vargas-Torres, Apolonio ; Tovar, Juscelino LU ; Ascencio-Otero, Tania E. and Bello-Pérez, Luis A. (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.

(Less)
Please use this url to cite or link to this publication:
author
; ; ; ; and
publishing date
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
2022-03-02 08:27:14
@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&lt;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}},
}