Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
Luis A. Bello‐Pérez,
Francisco J. Pineda‐Tapia,
Glenda Pacheco‐Vargas
et al.
Abstract: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… Show more
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