Digestion kinetics of native and modified cardaba banana starch: A biphasic approach

Olawoye, Babatunde; Gbadamosi, Saka O.

doi:10.1016/j.ijbiomac.2020.03.089

Cited by 23 publications

(23 citation statements)

References 21 publications

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“…The extraction of starch was carried out according to the method described by Adebowale, Henle, Schwarzenbolz, and Doert (2009) as modified by Olawoye and Gbadamosi (2020). Cardaba banana (3.3 kg) was washed, peeled, and cut into slices (2 cm thickness).…”

Section: Methodsmentioning

confidence: 99%

“…Native cardaba banana starch was esterified using the methodology described by Olawoye and Gbadamosi (2020). Starch (75 g, dry wt.)…”

Section: Methodsmentioning

confidence: 99%

“…It is majorly used in the production of flour and fried chips, thereby predisposing it to rapid postharvest spoilage contributed by its physiological, metabolic activities, and high moisture content (Olawoye, Kadiri, & Babalola, 2017). It is relatively cheaper when compared to dessert bananas and plantains and had been reported to be rich in dietary fiber, minerals, ash, and ascorbic acid (Olawoye & Gbadamosi, 2020). There are extensive reports on the processing and utilization of dessert banana and its flour both for domestic and industrial purposes.…”

Section: Introductionmentioning

confidence: 99%

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Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Olawoye

Gbadamosi

2020

J Food Process Preserv

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Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness of the cookies. Sensory mapping (internal and external preference mapping) was evaluated using multidimensional scaling of data obtained using a 9‐point hedonic scale. Analysis of the panelists revealed the rating of the cookie samples was not affected by the aroma attribute. The result of internal preference mapping revealed that the first three principal components extracted accounted for 71% of the total variation. External preference mapping shows that the potential for predicting assessors overall acceptability of the cardaba banana cookies using five sensory descriptors which drove the preference of some of the five assessors’ clusters. The formulation of GF cookies is feasible and the result obtained may facilitate the marketability of GF food that is comparable to conventional cookies in sensorial attributes. Practical applications Understanding the sensory profiling and consumer preference of gluten‐free cardaba banana cookies using internal and external preference mapping are key to the development of cookie sample that will achieve success in the marketplace. Results obtained in this research were discussed with relevance to the production of cookies that not only meet consumer requirement but also compared favorably with conventional cookies.

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Section: Methodsmentioning

confidence: 99%

“…Native cardaba banana starch was esterified using the methodology described by Olawoye and Gbadamosi (2020). Starch (75 g, dry wt.)…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Olawoye

Gbadamosi

2020

J Food Process Preserv

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“…The isolation of cardaba banana starch was done using the method described by Olawoye and Gbadamosi (2020) . Briefly, cardaba banana (3.3kg) was de-bunched, washed, peeled, and cut into slices (2 cm thickness).…”

Section: Starch Isolationmentioning

confidence: 99%

“…Production of succinate anhydride was carried using the methodology of Han and BeMiller (2007) as modified by Olawoye and Gbadamosi (2020). Briefly, native cardaba banana starch (100 g, dry wit.)…”

Section: Starch Modification With Octenyl Succinic Anhydridementioning

confidence: 99%

Improving the resistant starch in succinate anhydride‐modified cardaba banana starch: A chemometrics approach

Olawoye

Gbadamosi

Otemuyiwa

et al. 2020

J Food Process Preserv

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Resistant starch of succinate anhydride‐modified cardaba banana starch was model using response surface methodology (RSM) and artificial neural network (ANN). This was investigated by varying the octenyl succinic anhydride (OSA) concentration (3%–5%), time (30–60 min), and pH (8–10) using a Box–Behnken design. According to the result, both the RSM and ANN modeling techniques predict the modification process with high accuracy (coefficient of determinant, R2 > .97 and root mean square of error =.44–.47). The optimization of the process parameters to maximize the resistant starch was performed using RSM and ANN coupled with genetic algorithm (GA). The ANN‐GA gave the highest resistant starch content (39.87%) under the optimal process condition of OSA concentration 4.38%, reaction time 59.79 min, and 8.01 pH. This study revealed that the ANN‐GA proved to be superior to RSM in the optimization of cardaba starch modification process. Practical applications In this study, the optimum starch modification conditions (succinate anhydride concentration, time, and pH) for maximizing the resistant starch in cardaba banana were investigated using response surface methodology and artificial neural network. The result obtained will enable the development of appropriate processes for starch modification from cardaba banana. It would then be possible to predict efficiently the conditions of succinate anhydride concentration, time, and pH, which will facilitate the maximization of resistant starch in the banana and increase its potential for use as a functional food ingredient in the food product development.

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Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Rostamabadi,

Demirkesen,

Mert

et al. 2024

Food Frontiers

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The ever‐increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modification through various physical, chemical, and enzymatic methods has been proposed as the most mature platform to tackle such drawbacks. Along with their outstanding potential in enhancing the starch's technofunctional characteristics, physicochemical modifications could remarkably customize starch nutritional/digestibility attributes. For instance, physical modifications could remarkably change starch digestibility by manipulating the granular architecture while chemical approaches change it by altering the chemical structure of starch molecules, making them unrecognizable to digestive enzymes. Such alterations could even be more challenging upon applying a combination of starch modifications. The changes in starch digestibility through its modification via single, double, and multiple modifications have been overviewed in this review.

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Digestion kinetics of native and modified cardaba banana starch: A biphasic approach

Cited by 23 publications

References 21 publications

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Improving the resistant starch in succinate anhydride‐modified cardaba banana starch: A chemometrics approach

Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

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