Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis

Luis A. Bello-Pérez, Francisco J. Pineda-Tapia, Glenda Pacheco-Vargas, Roselis Carmona-Garcia, Juscelino Tovar

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of non-starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten-free foods. The aim of this study is to evaluate the effect of the non-starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the cooked WUPF pasta which is associated with the non-starch polysaccharides of the peel. In general, the cooking quality and texture of both pastas are similar, falling within the range considered for good quality pasta. The resistant starch content is higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reducing the starch digestion rate. The WUPF can be an alternative to preparing gluten-free pasta with reduced starch hydrolysis and high DF content.

Original languageEnglish
Article number2200222
JournalStarch/Staerke
Volume76
Issue number1-2
Early online date2023
DOIs
Publication statusPublished - 2024

Subject classification (UKÄ)

  • Food Science
  • Food Engineering

Free keywords

  • cooking time
  • fruit peel
  • non-starch polysaccharides
  • pasta sheeting
  • starch digestion

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