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Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index

Agama-Acevedo, Edith ; Bello-Perez, Luis A. ; Pacheco-Vargas, Glenda ; Tovar, Juscelino LU and Sáyago-Ayerdi, Sonia G. (2019) In Journal of Food Processing and Preservation 43.
Abstract

Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF-rich gluten-free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi-Maize 260 were used as DF sources. The total DF in the uncooked samples was higher in the spaghetti with Hi-Maize 260 (17.4%) than in the UPF-containing one (9.6%), but no difference was observed between the two kinds of pastas (31%). Spaghetti with UPF showed shorter cooking time and lower cooking loss than the Hi-Maize 260-based sample. Microscopy observations revealed the presence of central zones... (More)

Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF-rich gluten-free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi-Maize 260 were used as DF sources. The total DF in the uncooked samples was higher in the spaghetti with Hi-Maize 260 (17.4%) than in the UPF-containing one (9.6%), but no difference was observed between the two kinds of pastas (31%). Spaghetti with UPF showed shorter cooking time and lower cooking loss than the Hi-Maize 260-based sample. Microscopy observations revealed the presence of central zones containing ungelatinized starch granules. The predicted glycemic index of both spaghetti preparations was similar (66) and typical of medium GI products. UPF may be used as DF source in gluten-free pasta. Practical applications: Unripe plantain flour (UPF) is a source of indigestible carbohydrates (dietary fiber), including resistant starch. The consumption of starchy foods, like spaghetti, produce glucose peaks that are associated with the risk of cardiovascular diseases, obesity, and diabetes. Spaghetti with moderate glycemic index can be elaborate with the blend of other gluten-free flours as chickpea and maize. The study showed the factibility of UPF as source of dietary fiber in a gluten-free spaghetti at a lower cost than the commercial source (Hi-Maize 260).

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; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Processing and Preservation
volume
43
article number
e14012
publisher
Wiley-Blackwell
external identifiers
  • scopus:85066893823
ISSN
0145-8892
DOI
10.1111/jfpp.14012
language
English
LU publication?
yes
id
fd3b39b1-4a5e-472b-8516-102273101b07
date added to LUP
2019-06-24 12:46:47
date last changed
2020-12-29 03:23:26
@article{fd3b39b1-4a5e-472b-8516-102273101b07,
  abstract     = {<p>Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF-rich gluten-free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi-Maize 260 were used as DF sources. The total DF in the uncooked samples was higher in the spaghetti with Hi-Maize 260 (17.4%) than in the UPF-containing one (9.6%), but no difference was observed between the two kinds of pastas (31%). Spaghetti with UPF showed shorter cooking time and lower cooking loss than the Hi-Maize 260-based sample. Microscopy observations revealed the presence of central zones containing ungelatinized starch granules. The predicted glycemic index of both spaghetti preparations was similar (66) and typical of medium GI products. UPF may be used as DF source in gluten-free pasta. Practical applications: Unripe plantain flour (UPF) is a source of indigestible carbohydrates (dietary fiber), including resistant starch. The consumption of starchy foods, like spaghetti, produce glucose peaks that are associated with the risk of cardiovascular diseases, obesity, and diabetes. Spaghetti with moderate glycemic index can be elaborate with the blend of other gluten-free flours as chickpea and maize. The study showed the factibility of UPF as source of dietary fiber in a gluten-free spaghetti at a lower cost than the commercial source (Hi-Maize 260).</p>},
  author       = {Agama-Acevedo, Edith and Bello-Perez, Luis A. and Pacheco-Vargas, Glenda and Tovar, Juscelino and Sáyago-Ayerdi, Sonia G.},
  issn         = {0145-8892},
  language     = {eng},
  month        = {08},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Food Processing and Preservation},
  title        = {Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index},
  url          = {http://dx.doi.org/10.1111/jfpp.14012},
  doi          = {10.1111/jfpp.14012},
  volume       = {43},
  year         = {2019},
}