Digestibility prediction of cooked plantain flour as a function of water content and temperature. uri icon

abstract

  • The effect of temperature (T = 55-120 degrees C) and water content (X-1 = 1.4-2.0 kg kg(-1) dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization (alpha) was measured by DSC and modelled as a function of T and X-1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different a values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of alpha. Starch gelatinization begins at a temperature above 59.6 +/- 0.5 degrees C and a is strongly dependent on Tin non-limiting water conditions. The combined effects of T and X-1 on the RDS and RS can be explained by alpha. We demonstrate that various heat treatments and water contents lead to the same alpha, with the same RDS and RS values. (C) 2014 Elsevier Ltd. All rights reserved.

publication date

  • 2015
  • 2015