In‐vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch

Abstract

Summary Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana‐modified starch (MS). The effect of substitution on physicochemical and functional properties, including in‐vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics.

Comparing physico‐chemical characteristics, antioxidant properties, glycemic response, and volatile profiles of eleven banana varieties

“…Kaye Foster-Powell et al (2002) have reported mean GI values of 74 AE 5, against bread and glucose standard, for bananas taken with different degrees of ripeness (raw, slightly ripe, fully ripe and over ripe) in Europe, Canada, the USA and South Africa (10 studies). The differences in physical structure could correspond to the degree of particle breakdown during mechanical processing or oral mastication and thus influence glycemic index of food (Reginio et al, 2020;Keran et al, 2022). Therefore, cooking varieties like Monthan and Kaveri Saba could be added as supplement in processing industry to make low glycemic food products, health drinks and as functional food supplements.…”

Investigating the impact of boiling and pressure cooking on resistant starch levels in food

“…The type of resistant starch varies based on the food source. For instance, grains and legumes contain type 1 RS, while raw potatoes and unripe bananas contain type 2 RS (Keran et al ., 2022; Walsh et al ., 2022). Type 1 RS is the physically inaccessible starch protected from cell walls, and type 2 RS is a granular native starch with a high crystalline structure (Karunarathna et al ., 2023).…”

Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product

“…To address these challenges, bananas can be transformed into semi-finished products, such as starch or flour, which provide advantages such as ease of use and longer shelf life compared to fresh bananas. Banana flour has been utilized in a variety of products, including pasta, bread, cakes, crackers, and cookies [2][3][4][5]. Furthermore, unripe banana flour, also known as green banana flour, is a rich source of starch, comprising resistant starch (RS) and dietary fiber, with potential health benefits when consumed.…”