Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products

Srikaeo, Khongsak, Mingyai, Sukanya and Sopade, Peter A. (2011) Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products. International Journal of Food Science and Technology, 46 10: 2111-2117. doi:10.1111/j.1365-2621.2011.02724.x


Author Srikaeo, Khongsak
Mingyai, Sukanya
Sopade, Peter A.
Title Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products
Journal name International Journal of Food Science and Technology   Check publisher's open access policy
ISSN 0022-1163
0950-5423
1365-2621
Publication date 2011-10-01
Sub-type Article (original research)
DOI 10.1111/j.1365-2621.2011.02724.x
Open Access Status Not yet assessed
Volume 46
Issue 10
Start page 2111
End page 2117
Total pages 7
Place of publication Oxford, U.K.
Publisher Wiley-Blackwell Publishing
Language eng
Formatted abstract
Unripe banana, edible canna and taro flours, which have been reported to contain significant amounts of fibre, were investigated for their physicochemical properties, resistant starch (RS) content and in vitro starch digestibility, and compared with commercial high-fibre-modified starches from corn and tapioca. Differential scanning calorimetry showed a single endothermic peak located around 70–83 °C for the samples except the modified starches, which exhibited no transition enthalpy. The samples showed different pasting behaviours in the Rapid Visco-Analyser (RVA) ranging from full to restricted swelling. The RS content varied from 1–26 g per 100 g dry sample, and the estimated glycaemic indices (GIs) of the samples were from 67% to 99%. Generally, samples with high RS were low in GI values. The starches produced acceptable rice noodles but with reduced rate of starch digestion and GI. The effects of the unripe banana, edible canna and taro flours on starch digestibility were either comparable or better than the commercial modified starches. These flours can substitute commercial modified starches to lower GIs of noodles and identical foods.
Keyword Banana flour
Canna flour
Resistant starch
Rice noodle
Starch digestibility
Taro flour
Functional-properties
Chemical-composition
Edulis
Fiber
Amylose
Glucose
Roles
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
Centre for Nutrition and Food Sciences Publications
 
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