Document Detail

Pasta with unripe banana flour: physical, texture, and preference study.
MedLine Citation:
PMID:  19723232     Owner:  NLM     Status:  MEDLINE    
Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.
Edith Agama-Acevedo; Jos?? J Islas-Hernandez; Perla Osorio-D??az; Rodolfo Rend??n-Villalobos; Rub?? G Utrilla-Coello; Ofelia Angulo; Luis A Bello-P??rez
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-09-02     Completed Date:  2010-01-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S263-7     Citation Subset:  IM    
Centro de Desarrollo de Productos Bi??ticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, C.P. 62731, Yautepec, Morelos, M??xico.
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MeSH Terms
Condiments / analysis
Consumer Satisfaction*
Dietary Fiber / administration & dosage
Flour / analysis
Food Handling / methods*
Food Preferences*
Food Technology / methods
Fruit / chemistry*,  growth & development
Lycopersicon esculentum / chemistry
Middle Aged
Musa / chemistry*
Statistics as Topic
Water / analysis
Young Adult
Reg. No./Substance:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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