Cited by 268Food composition and propertiesSeed and Plant BiochemistryFood and Agricultural Sciences

Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Ovando-Martinez, Maribel, Sáyago-Ayerdi, Sonia, Agama-Acevedo, Edith, Goñi, Isabel, Bello-Pérez, Luis A.·2009·Food Chemistry

Abstract

Banana is a starchy food that contains a high proportion of undigestible compounds, such as resistant starch and non-starch polysaccharides. There is an excess of production and large quantities of bananas are lost. The objective of this study was to use unripe banana flour as a food ingredient to make pasta (spaghetti) of high quality, on the basis of low-carbohydrate digestibility, and increased resistant starch and antioxidant phenolics contents. Formulations consisting of 100% durum wheat semolina (control) and mixtures of semolina:banana flour of 85:15, 70:30 and 55:45 were prepared for spaghetti processing. Nutritional composition, in vitro kinetics of starch digestion and antioxidant capacity were determined. The addition of banana flour increased the indigestible fraction and the content of phenolic compounds in the spaghetti. As a consequence of the compositional changes, a slow, low rate for the enzymatic hydrolysis of carbohydrates was observed. Moreover, banana flour spaghetti possessed increased antioxidant capacity.

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Crossref · 10.1016/j.foodchem.2008.07.035

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Authors
Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., & Bello-Pérez, L. A.
Affiliations
Universidad Complutense de Madrid (ES)
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2009-03
Volume
113
Issue
1
Pages
121-126
ISSN
0308-8146 (ISSN-L)
OpenAlex
W2160980348
Cited by
268
References
36
Citations by year
2026: 9 · 2025: 10 · 2024: 10 · 2023: 10 · 2022: 19 · 2021: 14 · 2020: 25 · 2019: 31 · 2018: 14 · 2017: 18 · 2016: 11 · 2015: 21 · 2014: 22 · 2013: 13 · 2012: 14
FWCI
8.59
Type
journal article
Language
en
Open access
closed
Locations
Food Chemistry (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
unripe banana flour, pasta, spaghetti, resistant starch, non-starch polysaccharides, non-digestible carbohydrates, durum wheat semolina, in vitro starch digestion, antioxidant capacity, phenolic compounds, food waste valorization

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