Abstract：
:The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties. EPF-cookie showed the lowest digestible starch (DS) content and estimated glycemic index (pGI) (25.0% and 59.3, respectively). Cookies made with CWF-EPF exhibited the highest indigestible fraction values attributed to the synergistic presence of the RS from EPF and the protein and non-starch polysaccharides from CWF. All RPF containing cookies exhibited lower hardness than CWF-cookie. Although the use of RPF decreased consumer's acceptability compared to CWF-cookie, the cookies with EPF showed sensory characteristics of 52-65% compared with the CWF-cookie (100%). This study shows CA esterification of plantain flour as a successful strategy to manufacture cookies with low DS and pGI.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sanchez-Rivera MM,Bello-Pérez LA,Tovar J,Martinez MM,Agama-Acevedo Edoi
10.1016/j.foodchem.2019.04.007subject
Has Abstractpub_date
2019-09-15 00:00:00pages
1-5eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30656-9journal_volume
292pub_type
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