Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

被引：100
|
作者：
Aparicio-Saguilan, Alejandro
Sayago-Ayerdi, Sonia G.
Vargas-Torres, Apolonio
Tovar, Juscelino
Ascencio-Otero, Tania E.
Bello-Perez, Luis A.
机构：
[1] IPN, Ctr Desarrollo Prod Biot, Morelos 62731, Mexico
[2] Inst Tecnol Acapulco, Calzada Inst Tecnol, Guerrero 39905, Mexico
[3] Univ Cent Venezuela, Fac Ciencias, Inst Biol Expt, Caracas 1041A, Venezuela
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2007年 / 20卷 / 3-4期
关键词：
starch; banana; bakery product; affective test; resistant starch; starch digestibility; lintnerized starch; slow food; slow carbohydrate;
D O I：
10.1016/j.jfca.2006.07.005
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding :chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (P < 0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI)-based predicted glycemic index for the RSRP-cookies was 60.53, which was significantly lower than for control samples (77.62), suggesting a "slow carbohydrate" feature for the RSRP-based goods. The second affective test indicated similar preference for RSRP-containing cookies and control samples. Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly digestible carbohydrates. (c) 2006 Elsevier Inc. All rights reserved.
引用
收藏
页码：175 / 181
页数：7
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