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

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 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