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Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles.
Int J Food Sci Nutr. 2009; 60 Suppl 4:326-40.IJ

Abstract

The present study describes the utilization of banana--Cavendish (Musa acuminata L., cv cavendshii) and Dream (Musa acuminata colla. AAA, cv 'Berangan')--pulp and peel flours as functional ingredients in yellow alkaline noodles. Noodles were prepared by partial substitution of wheat flour with ripe banana pulp or peel flours. In most cases, the starch hydrolysis index, predicted glycaemic index (pGI) and physicochemical properties of cooked noodles were affected by banana flour addition. In general, the pGI values of cooked noodles were in the order; banana peel noodles < banana pulp noodles < control noodles. Since the peel flour was higher in total dietary fibre but lower in resistant starch contents than the pulp flour, the low pGI of banana peel noodles was mainly due to its high dietary fibre content. In conclusion, banana pulp and peel flour could be useful for controlling starch hydrolysis of yellow noodles, even though some physicochemical properties of the noodles were altered.

Authors+Show Affiliations

Universitas Syiah Kuala, Fakultas Teknik, Jurusan Teknik Kimia, Banda Aceh, Indonesia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19757248

Citation

Ramli, Saifullah, et al. "Effect of Banana Pulp and Peel Flour On Physicochemical Properties and in Vitro Starch Digestibility of Yellow Alkaline Noodles." International Journal of Food Sciences and Nutrition, vol. 60 Suppl 4, 2009, pp. 326-40.
Ramli S, Alkarkhi AF, Shin Yong Y, et al. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. Int J Food Sci Nutr. 2009;60 Suppl 4:326-40.
Ramli, S., Alkarkhi, A. F., Shin Yong, Y., Min-Tze, L., & Easa, A. M. (2009). Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. International Journal of Food Sciences and Nutrition, 60 Suppl 4, 326-40. https://doi.org/10.1080/09637480903183503
Ramli S, et al. Effect of Banana Pulp and Peel Flour On Physicochemical Properties and in Vitro Starch Digestibility of Yellow Alkaline Noodles. Int J Food Sci Nutr. 2009;60 Suppl 4:326-40. PubMed PMID: 19757248.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles. AU - Ramli,Saifullah, AU - Alkarkhi,Abbas F M, AU - Shin Yong,Yeoh, AU - Min-Tze,Liong, AU - Easa,Azhar Mat, PY - 2009/9/17/entrez PY - 2009/1/1/pubmed PY - 2010/7/7/medline SP - 326 EP - 40 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 60 Suppl 4 N2 - The present study describes the utilization of banana--Cavendish (Musa acuminata L., cv cavendshii) and Dream (Musa acuminata colla. AAA, cv 'Berangan')--pulp and peel flours as functional ingredients in yellow alkaline noodles. Noodles were prepared by partial substitution of wheat flour with ripe banana pulp or peel flours. In most cases, the starch hydrolysis index, predicted glycaemic index (pGI) and physicochemical properties of cooked noodles were affected by banana flour addition. In general, the pGI values of cooked noodles were in the order; banana peel noodles < banana pulp noodles < control noodles. Since the peel flour was higher in total dietary fibre but lower in resistant starch contents than the pulp flour, the low pGI of banana peel noodles was mainly due to its high dietary fibre content. In conclusion, banana pulp and peel flour could be useful for controlling starch hydrolysis of yellow noodles, even though some physicochemical properties of the noodles were altered. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/19757248/Effect_of_banana_pulp_and_peel_flour_on_physicochemical_properties_and_in_vitro_starch_digestibility_of_yellow_alkaline_noodles_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480903183503 DB - PRIME DP - Unbound Medicine ER -