RT info:eu-repo/semantics/article
T1 Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb
A1 Roman Rivas, Laura
A1 Gómez Pallarés, Manuel
A1 Hamaker, Bruce R.
A1 Martínez Martínez, Mario
K1 Banana starch
K1 Extrusion
K1 Digestion
K1 Retrogradation
K1 Gluten-free bread
AB The role of native (NB) and extruded (EB) banana starch, and a 1:1 native:extruded banana starch composite (MB), in slowing down the starch digestibility of bread crumb and crust was investigated. During extrusion, the molecular weight of banana starch was reduced from 2.75x108 to 4.48x106 g/mol (HPSEC-MALS-RI). Results showed a slowly digestible starch (SDS) increase from 1.09 % (control) to 4.2, 6.6, and 7.76 % in NB, MB and EB crumbs (fully gelatinized), respectively. DSC data attributed this occurrence to the formation of supramolecular structures upon storage involving amylopectin branches (especially those from fragmented amylopectin in EB). The hedonic sensory test showed no differences in overall liking between MB, EB and control, validating feasibility of including banana in the formulation. For the first time, this study shows a molecular size reduction as a strategy to manufacture selected starches that result in highly gelatinized baked products rich in structurally driven SDS.
PB Elsevier
YR 2019
FD 2019
LK http://uvadoc.uva.es/handle/10324/33659
UL http://uvadoc.uva.es/handle/10324/33659
LA eng
NO Food Chemistry, vol. 274, 2019, pp. 664-71
DS UVaDOC
RD 24-nov-2024