Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Department of Food Technology, Engineering and Nutrition, Lund University. Box 124, Lund SE-22100, Sweden.
Food Chem. 2019 Sep 15;292:1-5. doi: 10.1016/j.foodchem.2019.04.007. Epub 2019 Apr 2.
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.
研究了生芭蕉粉（RPF）及其柠檬酸酯化产物（EPF）对饼干碳水化合物营养特性的作用。用商业小麦粉（CWF）、RPF、EPF 或 CWF-EPF 混合物制作饼干，并评估其成分、淀粉消化率、质地和感官特性。EPF 饼干的可消化淀粉（DS）含量和估计血糖指数（pGI）最低（分别为 25.0%和 59.3）。由于 EPF 的 RS 与 CWF 的蛋白质和非淀粉多糖的协同存在，用 CWF-EPF 制作的饼干表现出最高的不可消化部分值。所有含 RPF 的饼干的硬度均低于 CWF 饼干。虽然与 CWF 饼干相比，使用 RPF 降低了消费者的可接受性，但与 CWF 饼干（100%）相比，EPF 饼干的感官特性为 52-65%。这项研究表明，芭蕉粉的 CA 酯化是制造 DS 和 pGI 低的饼干的一种成功策略。
