Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, C.P. 62731, Yautepec, Morelos, México.
J Food Sci. 2009 Aug;74(6):S263-7. doi: 10.1111/j.1750-3841.2009.01215.x.
Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.
香蕉是一种淀粉类食物，含有大量不易消化的化合物，如抗性淀粉和非淀粉多糖。低升糖指数的产品，如意大利面，被认为对健康有益。本研究的目的是使用未成熟的香蕉粉制作低消化碳水化合物的意大利面条，并评估其物理和质地特性以及消费者的偏好。为了制作意大利面条，我们准备了配方 100%硬质小麦粗粒粉（对照）和配方 3 种粗粒粉：香蕉粉比例（85:15、70:30 和 55:45）。香蕉粉的使用降低了熟意大利面条的明度和直径，并增加了产品的吸水性。香蕉粉对意大利面条的硬度和弹性没有影响，但随着混合物中香蕉粉水平的升高，粘性和咀嚼性增加。消费者对实验室制备的意大利面条（对照和含香蕉粉的意大利面条）没有表现出偏好差异。总的来说，不同香蕉粉水平的意大利面条的偏好相似。在不影响消费者偏好的情况下，向意大利面条中添加不可消化碳水化合物（香蕉粉）是可行的。
