Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

Abstract

The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited greater slowly digestible starch values. No difference in RS content was detected among the three bars. The starch hydrolysis indices and predicted glycemic indices of the three preparations were low (40-54% and 42-54%, respectively). Similar acceptation scores were recorded for the three experimental bars. Cereal bars with variable starch digestibility features and good acceptation by consumers may be prepared following the proper choice of functional ingredients.

Gluten‐Free Snacks Using Plantain–Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index

“…However, the SDS features of the snacks may be related to the food matrix produced during the extrusion and frying process, an issue that deserves more investigation. Similar values have been reported for bakery products such as muffins with orange bagasse fiber (5.4 to 8.6 g/100 g) (Romero‐Lopez and others ) and bars containing whole grain cereals (7 to 10.7 g/100 g) or unripe banana (4.2 g/100 g) (Utrilla‐Coello and others ).…”

“…Gluten‐free snacks “A,” “B,” and “C” showed an RDS content of 48.4, 44.7, and 45.7 g/100 g, respectively. Higher RDS amounts have been determined in other products that may be consumed as snacks such as crackers (52% to 64%) (Englyst and others ) and cereal bars with unripe banana (51.9 g/100 g) (Utrilla‐Coello and others ).…”

“…Similarly, several studies have suggested that consumption of unripe plantain exerts a beneficial effect on human health, associated with indigestible components as RS (Faisant and others ). Our group has investigated the use of unripe plantain mixed with other flours and ingredients to produce diverse foods such as bakery products (Utrilla‐Coello and others ) and pasta (Agama‐Acevedo and others ) that have a high content of indigestible carbohydrates and low GI. Therefore, the objective of this study was to develop a gluten‐free snacks using plantain, chickpea and maize blend with a high content of indigestible carbohydrate (DFr), and to evaluate its in vitro starch digestibility and predicted glycemic index (pGI).…”

Glycemic response in healthy rats fed with composite cereal bars

“…For the preparation of the cereal bars, raw materials were acquired in local supermarkets and stored either in glass/plastic containers at room temperature (25°C), or under refrigeration (4°C), depending on the storage requirements of the material. Three different composite bars were prepared as described by Utrilla‐Coello et al 11. These bars were unripe banana flour/whole grain flour, blue maize flour/whole grain flour and white maize flour/whole grain flour (control), and in 1:3 w/w proportion.…”

“…In experiment 3, the rats ( n = 5) were fasted for 12 h and received a bolus of 3 g/kg available carbohydrate/kg body weight from the four bars suspended in water via the gastric cannula. The stock suspension of the different bars was corrected on the basis of the in vitro digestible fraction 11. Blood from the tail vein was sampled at 15, 30, 60, 90, and 120 min after the administration.…”