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Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility

Rendón-Villalobos, Rodolfo ; Osorio-Díaz, Perla ; Agama-Acevedo, Edith ; Tovar, Juscelino LU orcid and Bello-Pérez, Luis A. (2008) In Interciencia 33(9). p.658-662
Abstract

Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ∼30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addition of PS. Fat level decreased from 0.41 to 0.31% as the substitution of wheat grits increased. Results showed a 7.39% lower total starch content in the control sample as compared to the noodle containing 30% PS. A similar pattern was observed for potentially available starch content, but the difference was greater (12.46%). Approximately 50%... (More)

Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ∼30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addition of PS. Fat level decreased from 0.41 to 0.31% as the substitution of wheat grits increased. Results showed a 7.39% lower total starch content in the control sample as compared to the noodle containing 30% PS. A similar pattern was observed for potentially available starch content, but the difference was greater (12.46%). Approximately 50% of total resistant starch (RS) in the noodles was resistant starch associated to fiber, showing that a part of RS is due to the physically inaccessible and retrograded starch fractions. Pure wheat (control) noodles presented a greater final α-amylolysis value, which is suggestive of potentially lower glycemic impact for the plantain/wheat products.

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author
; ; ; and
publishing date
type
Contribution to journal
publication status
published
in
Interciencia
volume
33
issue
9
pages
5 pages
publisher
Interciencia Association
external identifiers
  • scopus:55349137382
ISSN
0378-1844
language
English
LU publication?
no
id
feebc6e9-7f18-4d4a-9b3f-cacdac3dd7ac
date added to LUP
2018-10-05 15:20:18
date last changed
2024-01-15 02:44:20
@article{feebc6e9-7f18-4d4a-9b3f-cacdac3dd7ac,
  abstract     = {{<p>Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ∼30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addition of PS. Fat level decreased from 0.41 to 0.31% as the substitution of wheat grits increased. Results showed a 7.39% lower total starch content in the control sample as compared to the noodle containing 30% PS. A similar pattern was observed for potentially available starch content, but the difference was greater (12.46%). Approximately 50% of total resistant starch (RS) in the noodles was resistant starch associated to fiber, showing that a part of RS is due to the physically inaccessible and retrograded starch fractions. Pure wheat (control) noodles presented a greater final α-amylolysis value, which is suggestive of potentially lower glycemic impact for the plantain/wheat products.</p>}},
  author       = {{Rendón-Villalobos, Rodolfo and Osorio-Díaz, Perla and Agama-Acevedo, Edith and Tovar, Juscelino and Bello-Pérez, Luis A.}},
  issn         = {{0378-1844}},
  language     = {{eng}},
  month        = {{09}},
  number       = {{9}},
  pages        = {{658--662}},
  publisher    = {{Interciencia Association}},
  series       = {{Interciencia}},
  title        = {{Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility}},
  volume       = {{33}},
  year         = {{2008}},
}