Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

Garcia‐Valle, Daniel E.; Agama‐Acevedo, Edith; Alvarez-Ramı́rez, José; Bello‐Pérez, Luis A.

doi:10.1002/star.201900097

Cited by 5 publications

(3 citation statements)

References 19 publications

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“…[ 36,37 ] Higher RS content in the mixture ingredient improved nutritional values by decreasing glycemic index and mineral bioavailability, but at the same time deteriorated the quality (lower firmness, higher cooking loss) of pasta products. [ 38,39 ]…”

Section: Resultsmentioning

confidence: 99%

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

et al. 2020

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This study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour. Banana flour and cassava flour have a lower protein content (4.54% and 1.41%) but higher total dietary fiber (16.46% and 10.99%) than semolina flour (12.36% and 7.07%, respectively). The two gluten‐free flours have a lower amylopectin content compared to semolina flour. Banana flour shows high nutritional qualities (resistant starch, TPC, and antioxidant capacities) compared to cassava and semolina flours. The amino acid evaluation shows that banana and cassava flours have a better ratio of total essential amino acid to total amino acid (35.37% and 29.95% vs 23.34%) but have lower limiting essential amino acid values (0.98% and 1.51% vs 11.12%) than semolina flour. Understanding the different physicochemical, functional, and nutritional properties of banana and cassava flours helps to inform the development of gluten‐free cereal products based on these flours.

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Section: Resultsmentioning

confidence: 99%

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

et al. 2020

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“…300 g flour or blend flours was mixed with 78 g water for 5 min to allow hydration. A single screw extruder (Beutelspacher, Mexico, City, Mexico) at a constant rate of 75 rpm, with three heating zones at a constant temperature of 50 °C, internal diameter of the barrel 0.19 mm, length/diameter (L/D) ratio 24 and diameter of the die 9 mm was used 19 . The resulting pasta was dried at 45 °C for 4 h in an oven with a relative humidity of 40% (Biotecnica del Bajio SA de CV, Celaya, Mexico).…”

Section: Methodsmentioning

confidence: 99%

Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten

2020

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BACKGROUND There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non‐digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohydrate content without altering the texture of the pasta. RESULTS Pasta was prepared by extruding semolina–chickpea blends. The protein and DF content in the cooked pasta increased with the chickpea level, with an important contribution of resistant starch (RS) to the DF values. The optimum cooking time decreased as the chickpea content increased, which was related to the degree of starch gelatinization of the raw pasta. The in vitro digestible starch content decreased with the chickpea substitution level, concomitant with the increase in RS content. In general, the texture of the chickpea‐containing pasta was similar to that of semolina pasta. CONCLUSIONS Pending acceptability studies on these pastas may grant their promotion as good fiber sources, probably helpful in the fight against obesity and diet‐related non‐communicable diseases. © 2020 Society of Chemical Industry

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“…The peel contains healthy compounds, such as minerals and phenolic compounds (Pico et al, 2019), and increases lipids, proteins, and dietary fiber (Khoozani et al, 2019). This characteristic composition, together with the resistant starch provided by the pulp (Garcia-Valle et al, 2020), makes WBF a functional ingredient that stimulates intestinal peristalsis, fermentative capacity in the digestive tract, bowel evacuation, and a low glycemic index (Patiño-Rodríguez et al, 2019).…”

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confidence: 99%

Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends

Bazán-Colque,

Ruiz-Barreto,

Vargas-Solórzano

et al. 2023

Braz. J. Food Technol.

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This study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis), feed moisture (27% to 33%, wet basis), and barrel temperature in the last zone of the extruder (80 ºC to 100 °C) were varied according to a 2 3 factorial design with augmented center points. The addition of WBF linearly affected all the physical and chemical properties evaluated and showed a synergistic effect with barrel temperature for changes in hardness and carbohydrate content. WBF additions above 64.9%, adjusted to feed moisture between 29.6% to 32.6%, and thermomechanically cooked at barrel temperatures above 87 °C, consumed 216 to 257 kJ/kg of mechanical energy, which produced flakes with a hardness between 160 and 180 N. This work could contribute to the incorporation of WBF for developing more nutritious breakfast cereals, with a fiber content greater than 7.2 g/100 g.

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Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility

Cited by 5 publications

References 19 publications

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten

Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends

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