Unripe banana flour is an important source of indigestible carbohydrates, mainly resistant starch (RS). However, during cooking of the fruit, the indigestible carbohydrates are transformed to digestible. The aim of this study was to test different treatments: cooking (5, 15 and 25 min), cooking plus high‐moisture treatment (HMT) and cooking plus HMT plus storage (HMT + S), to increase the slowly digestible starch (SDS) and RS fractions. Polarization light microscopy, leached amylose, X‐ray diffraction pattern, thermal and pasting characteristics, and starch digestibility analysis of the flours were evaluated. The longest cooking time decreased the RS content in the non‐gelatinized samples; HMT and HMT + S increased the SDS level. These samples could be used in products without heat treatment during their preparation. The gelatinized samples presented a significant fraction of RS in comparison with the non‐gelatinized, demonstrated that the samples can be used in products where cooking is necessary, conserving a high amount of indigestible carbohydrates. PRACTICAL APPLICATIONS Unripe bananas are an alternative source of indigestible carbohydrates, mainly resistant starch (RS) and dietary fiber (DF). Unripe banana is also considered the richest natural source of RS; however, this characteristic is lost when the fruit is cooked. The digestion rate of starch present in unripe banana flour can be modified to produce a functional or nutraceutical ingredient. The use of physical treatments on unripe banana flour such as cooking, high‐moisture treatment, storage and combinations of these, have shown to increase the slowly digestible starch and RS fractions. The physical treatments on unripe banana flour produce a powder that, because of the high amount of indigestible carbohydrates, can be considered as nutraceutical ingredient and can be used in products such as pasta and bakery products in which cooking is necessary, while maintaining a high amount of indigestible carbohydrates.
El queso es un producto lácteo constituido de proteína, grasa, vitaminas y minerales que son indispensables y de importancia nutricional. El queso panela es un queso suave, cremoso, con delicada textura y agradable sabor a leche fresca y sal, es una de las variedades de queso fresco, con bajo contenido de grasa. La humedad en este tipo de queso confiere desmoronamiento e inestabilidad en la estructura de queso, fenómeno que afecta la firmeza. La incorporación de estabilizantes a la matriz láctea sólida puede mejorar la textura y reología del queso. Actualmente la forma de medir la dureza del queso y otros alimentos similares es por medio del texturómetro, considerado un método instrumental que puede imitar fácilmente la masticación y genera la reproducibilidad de la medida de dureza y fracturabilidad. El análisis de textura uniaxial es una técnica que define lo más exactamente posible la respuesta de viscosidad o elasticidad de un alimento. Se analizaron tres formulaciones lácteas comerciales, solidas, tipo panela para predecir cómo es el comportamiento de textura. En base a la composición química, se encontró que dos marcas de queso contienen grasa vegetal, esto puede influir en la dureza y firmeza del queso panela.
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