Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.

[1]  B. Pérez,et al.  UNRIPE BANANA FLOUR AS AN INGREDIENT TO INCREASE THE UNDIGESTIBLE CARBOHYDRATES OF PASTA. , 2013 .

[2]  S. N. Moorthy,et al.  Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta , 2012, European Food Research and Technology.

[3]  A. León,et al.  Sensory and nutritional attributes of fibre-enriched pasta , 2011 .

[4]  S. Hendrich.  Battling Obesity with Resistant Starch , 2010 .

[5]  L. Bello‐Pérez,et al.  Pasta with unripe banana flour: physical, texture, and preference study. , 2009, Journal of food science.

[6]  L. Bello‐Pérez,et al.  Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch , 2009 .

[7]  L. Bello‐Pérez,et al.  Production of fiber‐rich powder by the acid treatment of unripe banana flour , 2008 .

[8]  L. Bello‐Pérez,et al.  Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour , 2008 .

[9]  L. Bello‐Pérez,et al.  Composite Durum Wheat Flour/Plantain Starch White Salted Noodles : Proximal Composition, Starch Digestibility, and Indigestible Fraction Content , 2008 .

[10]  C. Brennan,et al.  Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. , 2007, Journal of food science.

[11]  C. Antognelli.  The manufacture and applications of pasta as a food and as a food ingredient: a review , 2007 .

[12]  J. Frías,et al.  Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside- free lupin flours , 2007 .

[13]  J. Frías,et al.  Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation , 2007 .

[14]  L. Bello‐Pérez,et al.  Composition, Digestibility and Application in Breadmaking of Banana Flour , 2006, Plant foods for human nutrition.

[15]  F. Manthey,et al.  Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours , 2006 .

[16]  L. Bello‐Pérez,et al.  Resistant Starch Made from Banana Starch by Autoclaving and Debranching , 2004 .

[17]  M. Granito,et al.  Desarrollo y evaluación de una pasta a base de trigo, maíz, yuca y frijol , 2003 .

[18]  I. Goñi,et al.  Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers , 2003 .

[19]  N. Pak,et al.  Digestion rate of legume carbohydrates and glycemic index of legume-based meals , 2003, International Journal of Food Science and Nutrition.

[20]  F. Manthey,et al.  Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum , 2002 .

[21]  C. Brennan,et al.  Nutritional and physicochemical characteristics of dietary fiber enriched pasta. , 2002, Journal of agricultural and food chemistry.

[22]  F. Saura-calixto,et al.  In vitro determination of the indigestible fraction in foods: an alternative to dietary fiber analysis. , 2000, Journal of agricultural and food chemistry.

[23]  A. Rosenthal,et al.  Food Texture: Measurement and Perception , 1999 .

[24]  F. Saura-calixto,et al.  Analysis of resistant starch: a method for foods and food products , 1996 .

[25]  P. Rayas-Duarte,et al.  Quality of spaghetti containing buckwheat, amaranth, and lupin flours , 1996 .

[26]  J. Galmiche,et al.  Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch , 1995, British Journal of Nutrition.

[27]  B. Brockway,et al.  Modern cereal science and technology , 1990 .

[28]  H. Englyst,et al.  Improved method for measurement of dietary fiber as non-starch polysaccharides in plant foods. , 1988, Journal - Association of Official Analytical Chemists.

[29]  Y. Bahnassey,et al.  Fortification of spaghetti with edible legumes. II. Rheological, processing, and quality evaluation studies , 1986 .