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Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis

Bello-Pérez, Luis A. ; Pineda-Tapia, Francisco J. ; Pacheco-Vargas, Glenda ; Carmona-Garcia, Roselis and Tovar, Juscelino LU (2023) In Starch/Staerke
Abstract

The effect of non-starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten-free foods. The aim of this study is to evaluate the effect of the non-starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the... (More)

The effect of non-starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten-free foods. The aim of this study is to evaluate the effect of the non-starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the cooked WUPF pasta which is associated with the non-starch polysaccharides of the peel. In general, the cooking quality and texture of both pastas are similar, falling within the range considered for good quality pasta. The resistant starch content is higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reducing the starch digestion rate. The WUPF can be an alternative to preparing gluten-free pasta with reduced starch hydrolysis and high DF content.

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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
epub
subject
keywords
cooking time, fruit peel, non-starch polysaccharides, pasta sheeting, starch digestion
in
Starch/Staerke
publisher
John Wiley & Sons Inc.
external identifiers
  • scopus:85168570067
ISSN
0038-9056
DOI
10.1002/star.202200222
language
English
LU publication?
yes
id
99553fc8-b89a-487a-abb2-0616997a30dc
date added to LUP
2023-10-01 11:57:11
date last changed
2023-12-20 16:22:27
@article{99553fc8-b89a-487a-abb2-0616997a30dc,
  abstract     = {{<p>The effect of non-starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten-free foods. The aim of this study is to evaluate the effect of the non-starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the cooked WUPF pasta which is associated with the non-starch polysaccharides of the peel. In general, the cooking quality and texture of both pastas are similar, falling within the range considered for good quality pasta. The resistant starch content is higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reducing the starch digestion rate. The WUPF can be an alternative to preparing gluten-free pasta with reduced starch hydrolysis and high DF content.</p>}},
  author       = {{Bello-Pérez, Luis A. and Pineda-Tapia, Francisco J. and Pacheco-Vargas, Glenda and Carmona-Garcia, Roselis and Tovar, Juscelino}},
  issn         = {{0038-9056}},
  keywords     = {{cooking time; fruit peel; non-starch polysaccharides; pasta sheeting; starch digestion}},
  language     = {{eng}},
  publisher    = {{John Wiley & Sons Inc.}},
  series       = {{Starch/Staerke}},
  title        = {{Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis}},
  url          = {{http://dx.doi.org/10.1002/star.202200222}},
  doi          = {{10.1002/star.202200222}},
  year         = {{2023}},
}