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Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
J Food Sci. 2015 May; 80(5):C961-6.JF

Abstract

An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Flores-Silva PC
Instituto Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, Yautepec, Morelos, 62731, México.
Rodriguez-Ambriz SL
Instituto Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, Yautepec, Morelos, 62731, México.
Bello-Pérez LA
Instituto Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, Yautepec, Morelos, 62731, México.

MeSH

Celiac DiseaseCicerDiet, Gluten-FreeDietary FiberFlourFood AnalysisFruitGlutensGlycemic IndexHumansMusaNutritive ValueSeedsSnacksStarchZea mays

Pub Type(s)

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

Language

eng

PubMed ID

25866197

Citation

Flores-Silva, Pamela C., et al. "Gluten-free Snacks Using Plantain-chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index." Journal of Food Science, vol. 80, no. 5, 2015, pp. C961-6.
Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index. J Food Sci. 2015;80(5):C961-6.
Flores-Silva, P. C., Rodriguez-Ambriz, S. L., & Bello-Pérez, L. A. (2015). Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index. Journal of Food Science, 80(5), C961-6. https://doi.org/10.1111/1750-3841.12865
Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA. Gluten-free Snacks Using Plantain-chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index. J Food Sci. 2015;80(5):C961-6. PubMed PMID: 25866197.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index. AU - Flores-Silva,Pamela C, AU - Rodriguez-Ambriz,Sandra L, AU - Bello-Pérez,Luis A, Y1 - 2015/04/11/ PY - 2014/11/06/received PY - 2015/03/08/accepted PY - 2015/4/14/entrez PY - 2015/4/14/pubmed PY - 2015/10/23/medline KW - Dietary fiber KW - gluten KW - glycemic index KW - slowly digestible starch KW - snack SP - C961 EP - 6 JF - Journal of food science JO - J Food Sci VL - 80 IS - 5 N2 - An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/25866197/Gluten_free_snacks_using_plantain_chickpea_and_maize_blend:_chemical_composition_starch_digestibility_and_predicted_glycemic_index_ DB - PRIME DP - Unbound Medicine ER -