In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids

Ho, Lee Hoon and Tan, Thuan-chew and Abdul Aziz, Noor Aziah and Bhat, Rajeev (2015) In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids. Food Bioscience, 12. pp. 10-17. ISSN 22124292

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Official URL: http://dx.doi.org/10.1016/j.fbio.2015.07.003

Abstract

Novel composite breads were prepared by using banana pseudo-stem flour (BPF). BPF was substituted for commercial wheat flour (CWF) (at 10%, w/w) to prepare B10BPF and the B10BPF with added hydrocolloids [xanthan gum (XG) or sodium carboxy-methyl cellulose (Na CMC)] to prepare B10BPFXG and B10BPFCMC, respectively. The prepared composite breads had high level of minerals (calcium, phosphorus, potassium, magnesium, iron, and manganese), total sugars, and resistant starch contents. Except for the composite bread prepared by adding XG, all other samples showed non-significant decrease in the total and digestible starch. Slow starch hydrolysis rate (corresponding to increase in time) was recorded with a subsequent reduction of hydrolysis index and estimated glycemic index in the composite breads. As this is a novel composite bread developed with health promoting properties, it is expected to benefit consumers, especially for those requiring high fiber diets.

Item Type: Article
Keywords: Banana pseudo-stem flour; bread; minerals; pentosan; resistant starch; estimated glycemic index
Subjects: Q Science > QD Chemistry
Faculty / Institute: Faculty of Bioresources & Food Industry
Depositing User: Dr LEE HOON HO
Date Deposited: 05 Oct 2015 06:47
Last Modified: 05 Oct 2015 06:47
URI: http://erep.unisza.edu.my/id/eprint/3641

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