Back to Search
Start Over
Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
- Source :
- Food chemistry. 292
- Publication Year :
- 2018
-
Abstract
- The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer’s acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52–65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.
- Subjects :
- Adult
Male
Starch
Flour
Wheat flour
Polysaccharide
01 natural sciences
Citric Acid
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Hardness
Dietary Carbohydrates
Humans
Food science
Plantago
Triticum
chemistry.chemical_classification
Esterification
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
Carbohydrate
Middle Aged
040401 food science
0104 chemical sciences
Glycemic index
chemistry
Glycemic Index
Taste
Composition (visual arts)
Female
Citric acid
Food Science
Digestible starch
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 292
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....c7661e65fe45a45beb38e3056c4da666