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

Abstract

An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community.

Cereal Consumption among Subjects with Celiac Disease: A Snapshot for Nutritional Considerations

“…Additionally, the content of highly absorbable sugars of the majority of these products can contribute to the occurrence of hyperinsulinemia and insulin-resistance with overweight, thus leading to an increased risk of metabolic syndrome [27]. Healthy food choices include a significant amount of dietary fiber, low amounts of simple carbohydrates, and thus a lower glycemic index [28]. Consequently, CD individuals may improve the overall nutritional quality of their diet by increasing the intake of fiber [20].…”

Impact of Chickpea‐ and Raw Plantain‐Based Gluten‐Free Snacks on Weight Gain, Serum Lipid Profile, and Insulin Resistance of Rats Fed with a High‐Fructose Diet

“…Two formulations (A and B) containing chickpea (Cicer arietinum L.), unripe plantain (Musa paradisiaca L.), and maize (Zea mays L.) flours were used to prepare gluten-free snacks as described by Flores-Silva et al (2015) (Table I). Two formulations (A and B) containing chickpea (Cicer arietinum L.), unripe plantain (Musa paradisiaca L.), and maize (Zea mays L.) flours were used to prepare gluten-free snacks as described by Flores-Silva et al (2015) (Table I).…”

“…Materials. Two formulations (A and B) containing chickpea (Cicer arietinum L.), unripe plantain (Musa paradisiaca L.), and maize (Zea mays L.) flours were used to prepare gluten-free snacks as described by Flores-Silva et al (2015) (Table I). Formulation A was higher in plantain flour (50% versus 30% chickpea flour), and formulation B was higher in chickpea flour (60% versus 10% plantain flour).…”

“…In a previous study, we developed and characterized two glutenfree snacks with a high dietary fiber content and low predicted glycemic index by substituting maize with plantain and chickpea flours (Flores-Silva et al 2015), but their physiological effects related to obesity were unknown. Therefore, the objective of this study was to evaluate the effect of the gluten-free snacks on weight gain and metabolic alterations, such as hyperglycemia and hypertriglyceridemia, using a rat model fed with a high-fructose diet.…”

Plantain flour: A potential nutraceutical ingredient to increase fiber and reduce starch digestibility of gluten‐free cookies

“…We have studied the use of unripe plantain flour (UPF) as an ingredient in diverse foods, such as bakery products, pasta, snacks, and nutritive bars , because it presents high resistant starch (RS) content. However, the RS content of UPF decreases during thermal treatment (processing and cooking) of the food products, especially for those with high water content.…”