Esterified plantain flour for the production of cookies rich in indigestible carbohydrates

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Abstract

The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52–65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.

Detaljer

Författare
  • Mirna M. Sanchez-Rivera
  • Luis A. Bello-Pérez
  • Juscelino Tovar
  • Mario M. Martinez
  • Edith Agama-Acevedo
Enheter & grupper
Externa organisationer
  • National Polytechnic Institute
  • University of Guelph
Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Livsmedelsvetenskap
  • Organisk kemi

Nyckelord

Originalspråkengelska
Sidor (från-till)1-5
Antal sidor5
TidskriftFood Chemistry
Volym292
StatusPublished - 2019
PublikationskategoriForskning
Peer review utfördJa