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Composition, digestibility and application in breadmaking of banana flour.
Plant Foods Hum Nutr. 2006 Sep; 61(3):131-7.PF

Abstract

Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that total starch (73.36%) and dietary fiber (14.52%) were the highest constituents. Of the total starch, available starch was 56.29% and resistant starch 17.50%. BF bread had higher protein and total starch content than control bread, but the first had higher lipid amount. Appreciable differences were found in available, resistant starch and indigestible fraction between the bread studied, since BF bread showed higher resistant starch and indigestible fraction content. HI-based predicted glycemic index for the BF bread was 65.08%, which was significantly lower than control bread (81.88%), suggesting a "slow carbohydrate" feature for the BF-based goods. Results revealed BF as a potential ingredient for bakery products containing slowly digestible carbohydrates.

Authors+Show Affiliations

Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-Jojutla, colonia San Isidro, apartado postal 24 62731, Yautepec, Morelos, México.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17048100

Citation

Juarez-Garcia, E, et al. "Composition, Digestibility and Application in Breadmaking of Banana Flour." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 61, no. 3, 2006, pp. 131-7.
Juarez-Garcia E, Agama-Acevedo E, Sáyago-Ayerdi SG, et al. Composition, digestibility and application in breadmaking of banana flour. Plant Foods Hum Nutr. 2006;61(3):131-7.
Juarez-Garcia, E., Agama-Acevedo, E., Sáyago-Ayerdi, S. G., Rodríguez-Ambriz, S. L., & Bello-Pérez, L. A. (2006). Composition, digestibility and application in breadmaking of banana flour. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 61(3), 131-7.
Juarez-Garcia E, et al. Composition, Digestibility and Application in Breadmaking of Banana Flour. Plant Foods Hum Nutr. 2006;61(3):131-7. PubMed PMID: 17048100.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Composition, digestibility and application in breadmaking of banana flour. AU - Juarez-Garcia,E, AU - Agama-Acevedo,E, AU - Sáyago-Ayerdi,S G, AU - Rodríguez-Ambriz,S L, AU - Bello-Pérez,L A, PY - 2006/10/19/pubmed PY - 2006/12/9/medline PY - 2006/10/19/entrez SP - 131 EP - 7 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 61 IS - 3 N2 - Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that total starch (73.36%) and dietary fiber (14.52%) were the highest constituents. Of the total starch, available starch was 56.29% and resistant starch 17.50%. BF bread had higher protein and total starch content than control bread, but the first had higher lipid amount. Appreciable differences were found in available, resistant starch and indigestible fraction between the bread studied, since BF bread showed higher resistant starch and indigestible fraction content. HI-based predicted glycemic index for the BF bread was 65.08%, which was significantly lower than control bread (81.88%), suggesting a "slow carbohydrate" feature for the BF-based goods. Results revealed BF as a potential ingredient for bakery products containing slowly digestible carbohydrates. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/17048100/Composition_digestibility_and_application_in_breadmaking_of_banana_flour_ L2 - https://doi.org/10.1007/s11130-006-0020-x DB - PRIME DP - Unbound Medicine ER -