Structural properties and digestion of green banana flour as a functional ingredient in pasta

Zheng, Zeqi, Stanley, Roger, Gidley, Michael J. and Dhital, Sushil (2016) Structural properties and digestion of green banana flour as a functional ingredient in pasta. Food and Function, 7 2: 771-780. doi:10.1039/c5fo01156f


Author Zheng, Zeqi
Stanley, Roger
Gidley, Michael J.
Dhital, Sushil
Title Structural properties and digestion of green banana flour as a functional ingredient in pasta
Journal name Food and Function   Check publisher's open access policy
ISSN 2042-650X
2042-6496
Publication date 2016-01-01
Year available 2015
Sub-type Article (original research)
DOI 10.1039/c5fo01156f
Open Access Status Not Open Access
Volume 7
Issue 2
Start page 771
End page 780
Total pages 10
Place of publication Cambridge, United Kingdom
Publisher Royal Society of Chemistry
Collection year 2017
Language eng
Formatted abstract
Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
Centre for Nutrition and Food Sciences Publications
 
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