Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Abstract

Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (P<0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI)-based predicted glycemic index for the RSRP-cookies was 60.53, which was significantly lower than for control samples (77.62), suggesting a "slow carbohydrate" feature for the RSRP-based goods. The second affective test indicated similar preference for RSRP-containing cookies and control samples. Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly digestible carbohydrates.

Detaljer

Författare
  • Alejandro Aparicio-Saguilán
  • Sonia G. Sáyago-Ayerdi
  • Apolonio Vargas-Torres
  • Juscelino Tovar
  • Tania E. Ascencio-Otero
  • Luis A. Bello-Pérez
Externa organisationer
  • National Polytechnic Institute
  • Acapulco Institute of Technology (ITA)
  • Central University of Venezuela
Forskningsområden

Nyckelord

Originalspråkengelska
Sidor (från-till)175-181
Antal sidor7
TidskriftJournal of Food Composition and Analysis
Volym20
Utgåva nummer3-4
StatusPublished - 2007 maj 1
PublikationskategoriForskning
Peer review utfördJa
Externt publiceradJa