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Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour.
Food Chem. 2019 Nov 15; 298:125085.FC

Abstract

Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations. Chemical composition, cooking quality, texture analysis, and microstructure of spaghetti formulations were analyzed. The microstructure results showed that the presence of fiber in the food matrix helped the reduction of the starch granule swelling in the cooking process. Spaghetti made with whole plantain flour exhibited lower rapidly starch fraction, with increased resistant starch fractions. Overall, the whole unripe plantain flour exhibited good potential for gluten-free spaghetti having highest content of fiber and lower starch digestion rates.

Authors+Show Affiliations

CONACyT-Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico. Electronic address: opatino@conacyt.mx.Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico.Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico.Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, CDMX 09340, Mexico.Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, Mexico.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31260951

Citation

Patiño-Rodríguez, Omar, et al. "Physicochemical, Microstructural and Digestibility Analysis of Gluten-free Spaghetti of Whole Unripe Plantain Flour." Food Chemistry, vol. 298, 2019, p. 125085.
Patiño-Rodríguez O, Agama-Acevedo E, Pacheco-Vargas G, et al. Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour. Food Chem. 2019;298:125085.
Patiño-Rodríguez, O., Agama-Acevedo, E., Pacheco-Vargas, G., Alvarez-Ramirez, J., & Bello-Pérez, L. A. (2019). Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour. Food Chemistry, 298, 125085. https://doi.org/10.1016/j.foodchem.2019.125085
Patiño-Rodríguez O, et al. Physicochemical, Microstructural and Digestibility Analysis of Gluten-free Spaghetti of Whole Unripe Plantain Flour. Food Chem. 2019 Nov 15;298:125085. PubMed PMID: 31260951.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical, microstructural and digestibility analysis of gluten-free spaghetti of whole unripe plantain flour. AU - Patiño-Rodríguez,Omar, AU - Agama-Acevedo,Edith, AU - Pacheco-Vargas,Glenda, AU - Alvarez-Ramirez,Jose, AU - Bello-Pérez,Luis A, Y1 - 2019/06/27/ PY - 2018/09/13/received PY - 2019/06/24/revised PY - 2019/06/26/accepted PY - 2019/7/2/pubmed PY - 2019/10/8/medline PY - 2019/7/2/entrez KW - Digestibility KW - Fiber KW - Gluten-free spaghetti KW - Plantain flour KW - Starch SP - 125085 EP - 125085 JF - Food chemistry JO - Food Chem VL - 298 N2 - Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations. Chemical composition, cooking quality, texture analysis, and microstructure of spaghetti formulations were analyzed. The microstructure results showed that the presence of fiber in the food matrix helped the reduction of the starch granule swelling in the cooking process. Spaghetti made with whole plantain flour exhibited lower rapidly starch fraction, with increased resistant starch fractions. Overall, the whole unripe plantain flour exhibited good potential for gluten-free spaghetti having highest content of fiber and lower starch digestion rates. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31260951/Physicochemical_microstructural_and_digestibility_analysis_of_gluten_free_spaghetti_of_whole_unripe_plantain_flour_ DB - PRIME DP - Unbound Medicine ER -