Chemical, Starch Digestibility and Sensory Characteristics of Durum Wheat/Unripe Whole Banana Flour Blends for Spaghetti Formulation

Perla Osorio-Díaz, José J. Islas-Hernández, Edith Agama-Acevedo, Sandra L. Rodríguez-Ambriz, María E. Sánchez-Pardo, Luis A. Bello-Pérez

Center for Development of Biotic Products, National Polytechnique Institute, Yautepec, México.
National School of Biological Sciences, National Polytechnique Institute, México, D.F., México..

DOI: 10.4236/fns.2014.53033                

Abstract

Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blends unripe banana whole flour (UBWF) and durum wheat of different levels and to evaluate their chemical composition, starch digestibility and sensory characteristics. Spaghetti with 15%, 30%, and 45% of UBWF and a control spaghetti (100% durum wheat flour) were put together. The protein content decreased (10.42% to 7.74%) as the UBWF level was increased in the composite, while the amount of ash (0.87% to 1.54%) and total starch (70.24% to 73.71%) increased. Spaghetti with 15% and 45% of UBWF had similar available starch content. The addition of UBWF increased the resistant starch content from 1.98% to 10.91%, and consequently the indigestible starch fraction (14.00% to 27.29%). Spaghetti with 30% of UBWF had good consumer acceptability and was ranked higher than the control sample.

Keywords

Starch; Digestibility; Banana; Spaghetti; Indigestible Fractio

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	J. P. Gutiérrez, J. Rivera-Dommarco, T. Shamah-Levy, S. Villalpando-Hernández, A. Franco, L. Cuevas-Nasu, M. Romero-Martínez and M. Hernández-ávila, “Encuesta Nacional de Salud y Nutrición 2012. Resultados Nacionales,” Instituto Nacional de Salud Pública, Cuernavaca, 2012.
[2]	C. M. Tudorica, V. Kuri and C. S. Brennan, “Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 2, 2002, pp. 347-356. http://dx.doi.org/10.1021/jf0106953
[3]	H. Araya, N. Pak, G. Vera and M. Alvina, “Digestion Rate of Legume Carbohydrates and Glycemic Index of Legume-Based Meals,” International Journal of Food Science and Nutrition, Vol. 54, No. 2, 2003, pp. 119-126. http://dx.doi.org/10.1080/0963748031000084061
[4]	R. C. Kill and K. Turnbull, “Tecnología de la Elaboración de Pasta y Sémola,” Acribia, Madrid, 2004.
[5]	Y. H. Zhao, F. A. Manthey, S. K. Chang, H. Hou and S. H. Yuan, “Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours,” Journal of Food Science, Vol. 70, No. 5, 2005, pp. 371-380.
[6]	P. Rayas-Duarte, C. M. Mock and L. D. Satterlee, “Quality of Spaghetti Containing Buckwheat, Amaranth, and Lupin Flours,” Cereal Chemistry, Vol. 73, No. 3, 1996, pp. 381-387.
[7]	M. Granito, A. Torres and Y. M. Guerra, “Desarrollo y Evaluación de Una Pasta a Base de Trigo, Maíz, Yuca y Frijol,” Interciencia, Vol. 28, No. 3, 2003, pp. 372-379.
[8]	R. G. Hernández-Nava, J. De J. Berrios, J. Pan, P. Osorio-Díaz and L. A. Bello-Pérez, “Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch,” Food Science and Technology International, Vol. 15, No. 1, 2009, pp. 73-75. http://dx.doi.org/10.1177/1082013208102379
[9]	M. C. Bustos, G. T. Perez and A. E. León, “Sensory and Nutritional Attributes of Fibre-Enriched Pasta,” LWT Food Science and Technology, Vol. 44, No. 6, 2011, pp. 1429-1434. http://dx.doi.org/10.1016/j.lwt.2011.02.002
[10]	J. G. Krishnan, R. Menon, G. Padmaja, M. S. Sajeev and S. N. Moorthy, “Evaluation of Nutritional and PhysicMechanicaal Characteristics of Dietary Fiber-Enriched Sweet Potato Pasta,” European Food Research and Technology, Vol. 234, No. 3, 2012, pp. 467-476. http://dx.doi.org/10.1007/s00217-011-1657-8
[11]	N. Faisant, A. Buléon, P. Colonna, C. Molis, S. Lartigue, J. P. Galmiche and M. Champ, “Digestion of Raw Banana Starch in the Small Intestine of Healthy Humans: Structural Features of Resistant Starch,” British Journal of Nutrition, Vol. 73, No. 1, 1995, pp. 111-123. http://dx.doi.org/10.1079/BJN19950013
[12]	R. A. González-Soto, E. Agama-Acevedo, J. SolorzaFeria, R. Rendón-Villalobos and L. A. Bello-Pérez, “Resistant Starch Made from Banana Starch by Autoclaving and Debranching,” Starch/Starke, Vol. 56, No. 10, 2004, pp. 495-499. http://dx.doi.org/10.1002/star.200400283
[13]	S. L. Rodriguez-Ambriz, J. J. Islas-Hernández, E. AgamaAcevedo, J. Tovar and L. A. Bello-Pérez, “Characterization of a Fibre-Rich Powder Prepared by Liquefaction of Unripe Banana Flour,” Food Chemistry, Vol. 107, No. 4, 2008, pp. 1515-1521. http://dx.doi.org/10.1016/j.foodchem.2007.10.007
[14]	E. Juárez-García, E. Agama-Acevedo, S. G. SáyagoAyerdi, S. L. Rodríguez-Ambríz and L. A. Bello-Pérez, “Composition, Digestibility and Application in Breadmaking of Banana Flour,” Plant Foods Human and Nutrition, Vol. 61, No. 3, 2006, pp. 131-137. http://dx.doi.org/10.1007/s11130-006-0020-x
[15]	M. Ovando-Martínez, S. G. Sáyago-Ayerdi, E. AgamaAcevedo, I. Goni and L. A. Bello-Pérez, “Unripe Banana Flour as an Ingredient to Increase the Undigestible Carbohydrates of Pasta,” Food Chemistry, Vol. 113, No. 1, 2009, pp. 121-126. http://dx.doi.org/10.1016/j.foodchem.2008.07.035
[16]	A. Aguirre-Cruz, A. Alvarez-Castillo, H. Yee-Madeira and L. A. Bello-Perez, “Production of Fiber-Rich Powder by the Acid Treatment of Unripe Banana Flour,” Journal of Application Polymers Science, Vol. 109, No. 1, 2008, pp. 382-387. http://dx.doi.org/10.1002/app.28095
[17]	AACC, “Approved Methods of the AACC,” American Association of Cereal Chemists, St. Paul, 2000.
[18]	I. Goni, L. García-Diz, E. Manas and F. Saura-Calixto, “Analysis of Resistant Starch: A Method for Foods and Food Products,” Food Chemistry, Vol. 56, No. 4, 1996, pp. 445-449. http://dx.doi.org/10.1016/0308-8146(95)00222-7
[19]	F. Saura-Calixto, A. García-Alonso, I. Goni and L. Bravo, “In Vitro Determination of the Indigestible Fraction in Foods: An Alternative to Dietary Fiber Analysis,” Journal of Agriculture and Food Chemistry, Vol. 48, No. 8, 2000, pp. 3342-3347. http://dx.doi.org/10.1021/jf0000373
[20]	H. N. Englyst and J. H. Cummings, “Improved Method for the Measurement of Dietary Fibre as Non-Starch Polysaccharides in Plant Foods,” Journal of AOAC, Vol. 71, No. 4, 1988, pp. 808-814.
[21]	I. Goni and C. Valentín-Gamazo, “Chickpea Flour Ingredient Slows Glycemic Response to Pasta in Healthy Volunteers,” Food Chemistry, Vol. 81, No. 4, 2003, pp. 511515. http://dx.doi.org/10.1016/S0308-8146(02)00480-6
[22]	A. Torres, J. Frias, M. Granito and C. Vidal-Valverde, “Germinated Cajanus cajan Seeds as Ingredients in Pasta Products: Chemical, Biological and Sensory Evaluation,” Food Chemistry, Vol. 101, No. 1, 2006, pp. 202-211. http://dx.doi.org/10.1016/j.foodchem.2006.01.018
[23]	A. Torres, J. Frias, M. Granito, M. Guerra and C. VidalValverde, “Chemical Biological and Sensory Evaluation of Pasta Products Supplemented with α-Galactoside-Free Lupin Flours,” Journal of the Science of Food and Agriculture, Vol. 87, No. 1, 2007, pp. 74-81. http://dx.doi.org/10.1002/jsfa.2673
[24]	F. A. Manthey and A. L. Schorno, “Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum,” Cereal Chemistry, Vol. 79, No. 4, 2002, pp. 504-510. http://dx.doi.org/10.1094/CCHEM.2002.79.4.504
[25]	C. S. Brennan and C. M. Tudorica, “Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides,” Journal of Food Science, Vol. 72, No. 9, 2007, pp. 659665. http://dx.doi.org/10.1111/j.1750-3841.2007.00541.x
[26]	J. W. Dick and V. L. Youngs, “Evaluation of Durum Wheat Semolina and Pasta in the United States,” In: G Fabriani and C. Lintas, Eds., Durum Wheat, Chemistry and Technology, AACC Press, St. Paul, 1998, pp. 238248.
[27]	Y. Bahnassey and K. Khan, “Fortification of Spaghetti with Edible Legumes. II. Rheological, Processing, and Quality Evaluation Studies,” Cereal Chemistry, Vol. 63, No. 2, 1986, pp. 216-219.
[28]	C. Antognelli, “The Manufacture and Applications of Pasta as a Food and as a Food Ingredient: A Review,” Journal of Food Technology, Vol. 15, No. 1, 1980, pp. 9-29.
[29]	Y. Pomeranz, “Modern Cereal Science and Technology,” VCH Publishers, New York, 1987.
[30]	A. J. Rosenthal, “Food Texture: Measurement and Perception,” Aspen Publishers Inc., Gaithersburg, 1999.
[31]	E. Agama-Acevedo, J. J. Islas-Hernandez, P. Osorio-Díaz, R. Rendon-Villalobos, R. G. Utrilla-Coello, O. Angulo and L. A. Bello-Perez, “Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study,” Journal of Food Science, Vol. 74, No. 6, 2009, pp. S263-S267. http://dx.doi.org/10.1111/j.1750-3841.2009.01215.x
[32]	P. Osorio-Díaz, A. Aguilar-Sandoval, E. Agama-Acevedo, R. Rendón-Villalobos, J. Tovar and L. A. Bello-Pérez, “Composite Durum Wheat Flour/Plantain Starch White Salted Noodless: Proximal Composition, Starch Digestibility, and Indigestible Fraction Content,” Cereal Chemistry, Vol. 85, No. 3, 2008, pp. 339-343. http://dx.doi.org/10.1094/CCHEM-85-3-0339
[33]	S. Hendrich, “Battling Obesity with Resistant Starch,” Food Technology, Vol. 64, No. 3, 2010, pp. 22-30.