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

Edith Agama-Acevedo, Luis A. Bello-Perez, Glenda Pacheco-Vargas, Juscelino Tovar, Sonia G. Sáyago-Ayerdi

Research output: Contribution to journalArticlepeer-review


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).

Original languageEnglish
Article numbere14012
JournalJournal of Food Processing and Preservation
Early online date2019 May 24
Publication statusPublished - 2019 Aug 8

Subject classification (UKÄ)

  • Food Engineering


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