Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta
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.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Green banana flour contains enough antioxidants and essential minerals to fortify deficient food products.
“Green banana flour contains enough antioxidants and essential minerals to fortify deficient food products [80,81].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [80]
Cites
Antioxidant activity applying an improved ABTS radical cation decolorization assay
Re, R., Pellegrini, N., Proteggente, A. R., Pannala, A. S., Yang, M. H., & Rice-Evans, C. A. (1999) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(98)00315-3 · Cited by 26,298 · see citing works
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999) · Methods in Enzymology · doi:10.1016/s0076-6879(99)99017-1 · Cited by 19,125 · see citing works
(1992) · PubMed · Cited by 3,809 · see citing works
A starch hydrolysis procedure to estimate glycemic index
Goñi, I., García‐Alonso, A., & Saura-Calixto, F. D. (1997) · Nutrition Research · doi:10.1016/s0271-5317(97)00010-9 · Cited by 2,135 · see citing works
Self-citationAnalysis of resistant starch: a method for foods and food products
Goñi, I., García‐Diz, L., Mañas, E., & Saura-Calixto, F. D. (1996) · Food Chemistry · doi:10.1016/0308-8146(95)00222-7 · Cited by 748 · see citing works
Self-citationIntake and bioaccessibility of total polyphenols in a whole diet
Saura-Calixto, F. D., Serrano, J. C. E., & Goñi, I. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.02.006 · Cited by 740 · see citing works
Self-citationAntioxidant activity and nutrient composition of selected cereals for food use
Ragaee, S., Abdel‐Aal, E. M., & Noaman, M. N. M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.04.039 · Cited by 623 · see citing works
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
Tudorica, C. M., Kuri, V., & Brennan, C. S. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0106953 · Cited by 521 · see citing works
Improved Method for Measurement of Dietary Fiber as Non-Starch Polysaccharides in Plant Foods
Englyst, H. N., & Cummings, J. H. (1988) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/71.4.808 · Cited by 415 · see citing works
Hartzfeld, P. W., Forkner, R. E., Hunter, M. D., & Hagerman, A. E. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0111155 · Cited by 321 · see citing works
Condensed tannins: A factor limiting the use of cassava forage
Reed, J. D., McDowell, R. T. E., Soest, P. J. V., & Horvath, P. R. J. (1982) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740330302 · Cited by 281 · see citing works
Composition, Digestibility and Application in Breadmaking of Banana Flour
Juárez‐García, E., Agama‐Acevedo, E., Sáyago‐Ayerdi, S. G., Rodríguez‐Ambriz, S. L., & Bello‐Pérez, L. A. (2006) · Plant Foods for Human Nutrition · doi:10.1007/s11130-006-0020-x · Cited by 277 · see citing works
Self-citationVergara-Valencia, N., Granados-Pérez, E., Agama‐Acevedo, E., Tovar, J., Ruales, J., & Bello‐Pérez, L. A. (2006) · LWT · doi:10.1016/j.lwt.2006.02.028 · Cited by 259 · see citing works
Self-citationStarch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat
Holm, J., Björck, I., Asp, N. ‐., et al. (1985) · Journal of Cereal Science · doi:10.1016/s0733-5210(85)80013-8 · Cited by 229 · see citing works
Saura-Calixto, F. D., García‐Alonso, A., Goñi, I., & Bravo, L. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0000373 · Cited by 223 · see citing works
Self-citationCleary, L. J., & Brennan, C. S. (2006) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2005.01141.x · Cited by 221 · see citing works
Durum wheat: chemistry and technology.
Fabriani, G., & Lintas, C. (1988) · Medical Entomology and Zoology · Cited by 214 · see citing works
Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers
Goñi, I., & Valentı́n-Gamazo, C. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00480-6 · Cited by 199 · see citing works
Self-citationPulido, R., Hernández-García, M., & Saura-Calixto, F. D. (2003) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1601685 · Cited by 191 · see citing works
Quality of spaghetti containing buckwheat, amaranth, and lupin flours
Rayas‐Duarte, P., Mock, C. M., & Satterlee, L. D. (1996) · Cereal Chemistry · Cited by 179 · see citing works
Torres, A., Frı́as, J., Granito, M., & Vidal-Valverde, C. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.01.018 · Cited by 172 · see citing works
Advances in microwave food processing
Giese, J. H. (1992) · Food technology · Cited by 159 · see citing works
Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum
Manthey, F. A., & SCHORNO, A. L. (2002) · Cereal Chemistry · doi:10.1094/cchem.2002.79.4.504 · Cited by 156 · see citing works
Kondo, S., Kittikorn, M., & Kanlayanarat, S. (2005) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2005.02.003 · Cited by 150 · see citing works
Effect of Storage Time on the Retrogradation of Banana Starch Extrudate
Bello‐Pérez, L. A., Ottenhof, M., Agama‐Acevedo, E., et al. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048858l · Cited by 116 · see citing works
Self-citationFresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides
Brennan, C. S., & Tudorica, C. M. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2007.00541.x · Cited by 100 · see citing works
Banana starch breakdown in the human small intestine studied by electron microscopy.
Faisant, N., Gallant, D. J., Bouchet, B., & Champ, M. M. J. (1995) · PubMed · Cited by 93 · see citing works
Sur le dosage des composés phénoliques totaux dans les vins par la méthode Folin-Ciocalteu
MONTREAU, F. R. (1972) · OENO One · doi:10.20870/oeno-one.1972.6.4.2071 · Cited by 88 · see citing works
Durum Wheat: Chemistry and Technology
Sissons, M. J., Abécassis, J., Marchylo, B. A., et al. (2012) · HAL (Le Centre pour la Communication Scientifique Directe) · Cited by 85 · see citing works
Torres, A., Frı́as, J., Granito, M., et al. (2006) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2673 · Cited by 78 · see citing works
Bahnassey, Y. A., & Khan, K. (1986) · Cited by 74 · see citing works
Hernández-Nava, R. G., Berrios, J. D. J., Pan, J., Osorio‐Díaz, P., & Bello‐Pérez, L. A. (2009) · Food Science and Technology International · doi:10.1177/1082013208102379 · Cited by 64 · see citing works
Self-citationde Delahaye, E. P. (2001) · Acta científica venezolana · Cited by 22 · see citing works
In Vitro Starch Digestibility of Tortillas Elaborated by Different Masa Preparation Procedures
Bello‐Pérez, L. A., Rendón‐Villalobos, J. R., Agama‐Acevedo, E., & Islas‐Hernández, J. J. (2006) · Cereal Chemistry · doi:10.1094/cc-83-0188 · Cited by 19 · see citing works
Self-citationOsorio‐Díaz, P., Aguilar‐Sandoval, A., Agama‐Acevedo, E., Rendón–Villalobos, R., Tovar, J., & Bello‐Pérez, L. A. (2008) · Cereal Chemistry · doi:10.1094/cchem-85-3-0339 · Cited by 18 · see citing works
Self-citationGonzález-Elorriaga, M. (2001) · PubMed · Cited by 4 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Wang, Y., Zhang, M., & Mujumdar, A. S. (2012) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2011.12.011 · Cited by 140 · see citing works
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., et al. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0238-0 · Cited by 118 · see citing works
Chemical compositions and resistant starch content in starchy foods
Moongngarm (2013) · American Journal of Agricultural and Biological Sciences · doi:10.3844/ajabssp.2013.107.113 · Cited by 90 · see citing works
Banana Powder as an Additive to Common Wheat Pasta
Biernacka, B., Dziki, D., Różyło, R., & Gawlik-Dziki, U. (2020) · Foods · doi:10.3390/foods9010053 · Cited by 37 · see citing works
Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects
Waraczewski, R., & Sołowiej, B. G. (2024) · Fibers · doi:10.3390/fib12090072 · Cited by 10 · see citing works
- Authors
- Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., & Bello-Pérez, L. A.
- Affiliations
- Universidad Complutense de Madrid (ES)
- ORCID
- Goñi, Isabel
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review