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In vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type-IV modified starch

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Title In vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type-IV modified starch
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Creator Amelia KD, Suresh Kumar P, Pushpavalli S and Uma S
 
Subject Glycemic, pasta formulations, green banana flour (GBF), semolina, Microstructural studies
 
Description Not Available
Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana-modified starch (MS). The effect of substitution on physicochemical and functional properties, including in-vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics.
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Date 2024-04-08T10:00:58Z
2024-04-08T10:00:58Z
2022-05-04
 
Type Journal
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/81903
 
Language English
 
Relation Not Available;
 
Publisher International Journal of Food Science and Technology