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Composite durum wheat flour/plantain starch white salted noodles : Proximal composition, starch digestibility, and indigestible fraction content

Osorio-Díaz, Perla ; Aguilar-Sandoval, Alondra ; Agama-Acevedo, Edith ; Rendón-Villalobos, Rodolfo ; Tovar, Juscelino LU and Bello-Pérez, Luis A. (2008) In Cereal Chemistry 85(3). p.339-343
Abstract

In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total starch (TS) level and the content of starch available for digestible enzymes (AS) decreased as the plantain starch level increased, a pattern that may be related to increased starch lixiviation during cooking of noodles containing plantain starch. There was an inverse pattern for resistant starch (RS). RS content in control (durum wheat flour)... (More)

In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total starch (TS) level and the content of starch available for digestible enzymes (AS) decreased as the plantain starch level increased, a pattern that may be related to increased starch lixiviation during cooking of noodles containing plantain starch. There was an inverse pattern for resistant starch (RS). RS content in control (durum wheat flour) noodles was ≈50% lower than in the samples containing plantain starch. The soluble indigestible fraction (SIF) content in all samples was higher than the insoluble counterpart (IIF). The total indigestible fraction varied according to the wheat substitution level. Although the hydrolysis index (HI) and predicted glycemic index (pGI) of plantain starch noodles were moderate and decreased as the plantain starch proportion rose. These composite noodles exhibited higher indices than the control sample, a phenomenon that may also be dependent on the product physical structure. Results indicate that in spite of the increased starch digestion rate, plantain starch noodles are a better source of indigestible carbohydrates than pure wheat starch pasta. This might have dietetic applications.

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author
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publishing date
type
Contribution to journal
publication status
published
in
Cereal Chemistry
volume
85
issue
3
pages
5 pages
publisher
American Association of Cereal Chemists
external identifiers
  • scopus:45349088761
ISSN
0009-0352
DOI
10.1094/CCHEM-85-3-0339
language
English
LU publication?
no
id
d6a4ab61-c15a-4f0a-a017-b367f4e401e6
date added to LUP
2018-10-05 15:18:05
date last changed
2022-03-02 08:22:00
@article{d6a4ab61-c15a-4f0a-a017-b367f4e401e6,
  abstract     = {{<p>In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total starch (TS) level and the content of starch available for digestible enzymes (AS) decreased as the plantain starch level increased, a pattern that may be related to increased starch lixiviation during cooking of noodles containing plantain starch. There was an inverse pattern for resistant starch (RS). RS content in control (durum wheat flour) noodles was ≈50% lower than in the samples containing plantain starch. The soluble indigestible fraction (SIF) content in all samples was higher than the insoluble counterpart (IIF). The total indigestible fraction varied according to the wheat substitution level. Although the hydrolysis index (HI) and predicted glycemic index (pGI) of plantain starch noodles were moderate and decreased as the plantain starch proportion rose. These composite noodles exhibited higher indices than the control sample, a phenomenon that may also be dependent on the product physical structure. Results indicate that in spite of the increased starch digestion rate, plantain starch noodles are a better source of indigestible carbohydrates than pure wheat starch pasta. This might have dietetic applications.</p>}},
  author       = {{Osorio-Díaz, Perla and Aguilar-Sandoval, Alondra and Agama-Acevedo, Edith and Rendón-Villalobos, Rodolfo and Tovar, Juscelino and Bello-Pérez, Luis A.}},
  issn         = {{0009-0352}},
  language     = {{eng}},
  month        = {{05}},
  number       = {{3}},
  pages        = {{339--343}},
  publisher    = {{American Association of Cereal Chemists}},
  series       = {{Cereal Chemistry}},
  title        = {{Composite durum wheat flour/plantain starch white salted noodles : Proximal composition, starch digestibility, and indigestible fraction content}},
  url          = {{http://dx.doi.org/10.1094/CCHEM-85-3-0339}},
  doi          = {{10.1094/CCHEM-85-3-0339}},
  volume       = {{85}},
  year         = {{2008}},
}