Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility
(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
- Rendón-Villalobos, Rodolfo ; Osorio-Díaz, Perla ; Agama-Acevedo, Edith ; Tovar, Juscelino LU and Bello-Pérez, Luis A.
- publishing date
- 2008-09-01
- 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}}, }