Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

Agama‐Acevedo, Edith; Bello‐Pérez, Luis A.; Pacheco‐Vargas, Glenda; Tovar, Juscelino; Sáyago‐Ayerdi, Sonia G.

doi:10.1111/jfpp.14012

Cited by 10 publications

(7 citation statements)

References 24 publications

(40 reference statements)

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“…RS2 increased more total dietary fibers than unripe plantain flour in uncooked spaghetti, while made similar performances in lowering GI, consequently transferring spaghetti into medium GI food. [ 141 ] It is strongly demonstrated that unripe plantain flour is an alternative dietary fiber to RS, and the similar functions were also found in chickpea, [ 142 ] cassava and banana flour. [ 143 ]…”

Section: Food Applicationmentioning

confidence: 97%

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Zhang

Bao

2021

Starch Stärke

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Resistant starch (RS) is a non‐digestible carbohydrate that has numerous biological benefits. However, the amounts of RS are limited in most native cereal starches, thus developing RS‐fortified starch sources and food products is necessary. This review summarizes the effectiveness of RS improvement by chemical, enzymatic, and physical modification approaches in starches from various origins. The functions of RS in regulating the metabolisms and the influences of RS on the nutritional and textural properties of various foods are also elucidated. After modification, the molecular structures are altered and the starch granules became more resistant to enzymatic digestion. However, the comparison of the RS contents between raw and cooked starch is absent in many studies. In addition, RS plays an essential role in attenuating postprandial glycemia, inhibiting glucose and lipid synthesis and promoting glucose tolerance, insulin sensitivity, and lipid degradation, which are controlled by the enriched diversity and abundance of the beneficial microbiota in the colon, together with more short‐chain fatty acids. The incorporation of RS in food products significantly increases nutritional value without unacceptable quality loss, which provides a new direction for manufacturing functional foods.

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Section: Food Applicationmentioning

confidence: 97%

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Zhang

Bao

2021

Starch Stärke

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“…Flours are also obtained from unripe plantain when quality parameters are not met for commercialization. [ 1 ] Those flours have been used in bakery products, [ 2 ] pasta, [ 3 ] snacks [ 4 ] and for ethanol production. [ 5 ] Nevertheless, the peel of plantain is discarded when producing commercial flours.…”

Section: Introductionmentioning

confidence: 99%

Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis

Bello‐Pérez,

Pineda‐Tapia,

Pacheco‐Vargas

et al. 2023

Starch Stärke

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The effect of non‐starch polysaccharides of the whole unripe plantain flour on starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour as raw material for the production of gluten free foods. The aim of this study was to evaluate the effect of the non‐starch polysaccharides (dietary fiber, DF) present in the peel of unripe plantain flour on starch digestion, texture, and dietary fiber content of laminated pasta. The DF content of a whole unripe plantain flour (pulp and peel, WUPF) was compared with that of an unripe plantain pulp flour (UPF) reference. Pasta based on these flours were prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity and starch hydrolysis rate of the pastas were evaluated. An appreciable higher DF content was recorded in the cooked WUPF pasta which is associated to the non‐starch polysaccharides of the peel. In general, cooking quality and texture of both pastas was similar, falling within the range considered for good quality pasta. The resistant starch content was higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reduce the starch digestion rate. The WUPF can be an alternative to prepare gluten‐free pasta with reduced starch hydrolysis and high dietary fiber content.This article is protected by copyright. All rights reserved

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“…In addition to these conditions, overweight and obesity have been related to a deficient intake of dietary fiber in the diet (Magallanes‐Cruz et al, 2020). The Food and Agriculture Organization (FAO) has suggested a dietary fiber intake of 35 g/day; however, the average daily fiber intake worldwide is below that recommended by health agencies (15 g/day; Agama‐Acevedo et al, 2019). For this reason, recent research has shown that bread confers an optimal dietary matrix to incorporate bioactive compounds (Ballester‐Sánchez et al, 2019) to improve nutrient intake.…”

Section: Introductionmentioning

confidence: 99%

Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations

Bringas-Gonzalez

Bello‐Pérez

Contreras‐Oliva

et al. 2022

Food Processing Preservation

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Bread is a globally consumed food product mainly due to its low price and simplicity of use (Garzon et al., 2021;Shori et al., 2021).The per capita consumption has been estimated at 24.5 kg for 2020. An increase in the consumption of bread has been observed in places where it was not a common staple food. For example, in Asia, consumption increased by 45% between 2010(Weegels, 2019. However, bread is commonly formulated with refined wheat flour (WF), resulting in a limited contribution to important nutrients such as essential amino acids, dietary fiber, vitamins, and antioxidants (Xu et al., 2021). Previous studies have found consumers are not familiar with plantain and amaranth flour as ingredients for food products in general. This lack of familiarity with these ingredients results in limited use and availability of food products formulated with whole plantain and amaranth flours. However, consumers are aware of the health benefits associated with the consumption of these flours (Bringas-Gonzalez et al., 2021). The partial replacement of WF with whole plantain flour (PF) and popped amaranth flour (AF) as functional ingredients could help take advantage of the benefits of these flours. In this context, determining key components such as antioxidant compounds, antioxidant activity, fiber, and resistant starch resulting from the combination of wheat, whole plantain, and amaranth flours can help identify the actual potential of these flours for the formulation of staple food products such as bread.After rice, wheat, and corn, the Musaceae family represents the fourth food with the highest demand (Khoozani et al., 2019) worldwide. Bananas are one of the most consumed fruits in the world and are available all year round. Plantains are larger-sized and thickerskinned bananas that are usually used in savory dishes. According to FAO (2013), in 2011, more than 107 million tons of the different

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Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

Cited by 10 publications

References 24 publications

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis

Plantain and amaranth flours as sources of polyphenols and dietary fiber for bread formulations

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