Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch [pdf]

Too, Beverly Cheruto; Tai, Ngo Van; Thủy, Nguyễn Minh

doi:10.17306/j.afs.2022.1011

Cited by 3 publications

(3 citation statements)

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“…Due to the lower carbohydrate and higher RS, the lower estimated glycemic index was found in sample F5. Recent studies have successfully reduced the glycemic index in food by supplementing sources rich in RS Vuong et al, 2022;Too et al, 2022). The increase in fiber in the product developed as expected in the F5 formula (1.3 ±0.03%), while F0 only had 0.75 ±0.02%, presumably due to bananas being a source of fiber (Rodríguez-Ambriz et al, 2008).…”

Section: Nutritional Composition Estimated Glycemic Index and Energy ...mentioning

confidence: 94%

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Giau¹,

Thủy²,

Tien³

et al. 2023

Acta Sci Pol Technol Aliment

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Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed.Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 ±0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 ±0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR. Conclusion.The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (-0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties.

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Section: Nutritional Composition Estimated Glycemic Index and Energy ...mentioning

confidence: 94%

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Giau¹,

Thủy²,

Tien³

et al. 2023

Acta Sci Pol Technol Aliment

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“…The recommendation of DF is 38 g/day for men and 25 g/d for women [70]. The outer layer of brown rice contains high amounts of dietary fiber [74], which also contributed to modulating the glycemic index of rice and its flour [75][76][77].…”

Section: Polyphenols and Dietary Fibermentioning

confidence: 99%

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products

Ngo,

Kunyanee,

Luangsakul

2023

Foods

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Rice is a staple food and energy source for half the world’s population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium–high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product’s digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.

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“…The sample was described by seven descriptive qualities: egg smell, banana smell, chickpea smell, sweetness, toughness, bright yellow and saltiness. The sensory evaluation method was carried out according to Thuy et al (2023b) and Too et al (2022).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Formulation and quality characteristics of macaroni substituted with chickpea and banana flour

Thủy

Yen

Tien

et al. 2023

Food Sci. Technol (Campinas)

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The objective of this study was to develop macaroni products from chickpea and green bananas flours by partial substitution wheat flour in order to improve the nutritional composition of the product in the direction of increasing the content of resistant starch, fiber, ash and high quality protein. Four macaroni formulas were established with the control recipe. In five designed recipes, the amount of flour used was gradually reduced from 100% to 70%, while the amount of chickpea and green banana flour substituted increased from 0% to 16% and 0% to 14%, corresponding. The physicochemical characteristics including cooking quality, microstructure, color and nutritional characteristics of macaroni were evaluated. Sensory evaluation of the products created from the formulations was also carried out. The research results have shown that substituting chickpea flour and green banana flour in macaroni formulations affected the physical and chemical properties of the final product. Among the 5 designed formulations, the F3 formula replacing wheat flour with 13% chickpea flour and 10% green banana flour was selected as this product improved the desired nutritional properties. The macaroni product made from the F3 formula contained higher levels of protein, resistant starch, lipids, ash and fiber than the control sample, while the lower carbohydrates have been noted. The rehydration rates, volume gain and cooking loss of F3 product were recorded at values of 67.3%, 91.45% and 3.77%, respectively. The highest number of sensory assessors preferred (80-100%) to the F3 product compared to the macaroni products made up of the remaining formulations.

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Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch [pdf]

Cited by 3 publications

References 0 publications

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products

Formulation and quality characteristics of macaroni substituted with chickpea and banana flour

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