Digestibility prediction of cooked plantain flour as a function of water content and temperature. (15th March 2015)

• Record Type: Journal Article
• Authors: Giraldo Toro, A.; Gibert, O.; Ricci, J.; Dufour, D.; Mestres, C.; Bohuon, P.
• Is Part Of: Carbohydrate polymers. Volume 118(2015)
• Page Start: 257
• Page End: 265
• Publication Date: 2015-03-15
• Subjects: Starch -- Phase transitions -- Gelatinization -- Nutritional quality -- Modelling; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2014.11.016
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: State diagram of plantain flour starch and water mixtures was constructed. Weibull cumulative model was used to model state diagram. In vitro digestibility for plantain flour/water mixtures was determined. Digestibility of starch fractions can be predicted using gelatinization rate. Abstract: The effect of temperature ( T = 55–120 °C) and water content ( X 1 = 1.4–2.0 kg kg −1 dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization ( α ) was measured by DSC and modelled as a function of T and X 1, using the Weibull model. Rapidly digestible starch ( RDS ) and resistant starch ( RS ) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α . Starch gelatinization begins at a temperature above 59.6 ± 0.5 °C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X 1 on the RDS and RS can be explained by α . We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.