Department of Biotechnology and Food Technology, Faculty of Science, DFC Campus, University of Johannesburg, Johannesburg, South Africa.
Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa.
J Sci Food Agric. 2023 Jul;103(9):4329-4339. doi: 10.1002/jsfa.12511. Epub 2023 Mar 10.
The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high-intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits.
Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA-01 cultivar showed the highest RS (86.50%), whereas Grande Naine - 150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X-ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature.
Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
食用绿香蕉粉（GBF）产品与降低血糖指数（GI）和降低 2 型糖尿病和肥胖风险有关。本研究的目的是研究微细化（高强度红外加热法）对南非五种 GBF 品种的分子、微观结构和体外淀粉消化率的影响。GBF 在三个表面温度（90、120 和 150°C 下 30 分钟）下进行微细化，使用 Megazyme 试剂盒测定体外淀粉消化率。
与对照（未微细化的 GBF）相比，五种 GBF 品种在最高温度（150°C）下微细化时，膨胀力增加了 6.00%。微细化略微降低了 GBF 品种的抗性淀粉（RS），最高可达 8.63%。FHIA-01 品种的 RS 最高（86.50%），而 Grande Naine-150°C 品种的 RS 最低（76.00%）。所有品种和所有微细化温度下，微细化和对照 GBF 均表现出相似的 X 射线衍射图谱。同样，傅里叶变换红外光谱观察到，微细化并没有改变 GBF 的功能特性。扫描电子显微镜显示，微细化后淀粉颗粒的表面形态发生了变化，这取决于温度。
总体而言，在 120°C 下微细化显示出对 GBF 功能特性的最佳改善，这使其适合潜在应用于即时早餐产品、烘焙食品和面食的制造。此外，微细化的 GBF 品种保留了高 RS，这表明对糖尿病和肥胖患者具有潜在的健康益处。© 2023 作者。John Wiley & Sons Ltd 代表化学工业协会出版的《食品科学杂志》。
