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

A. Giraldo Toro; O. Gibert; J. Ricci; D. Dufour; C. Mestres; P. Bohuon

doi:10.1016/j.carbpol.2014.11.016

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

A. Giraldo Toro, O. Gibert, J. Ricci, D. Dufour, C. Mestres, P. Bohuon

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

The effect of temperature (T = 55-120 °C) and water content (X₁ = 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 (α) was measured by DSC and modelled as a function of T and X₁, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5 °C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X₁ on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.

Original language	English
Pages (from-to)	257-265
Number of pages	9
Journal	Carbohydrate Polymers
Volume	118
DOIs	https://doi.org/10.1016/j.carbpol.2014.11.016
State	Published - 15 Mar 2015
Externally published	Yes

Keywords

Gelatinization
Modelling
Nutritional quality
Starch Phase transitions

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10.1016/j.carbpol.2014.11.016

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title = "Digestibility prediction of cooked plantain flour as a function of water content and temperature",

abstract = "The effect of temperature (T = 55-120 °C) and water content (X1 = 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 (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5 °C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1 on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.",

keywords = "Gelatinization, Modelling, Nutritional quality, Starch Phase transitions",

author = "{Giraldo Toro}, A. and O. Gibert and J. Ricci and D. Dufour and C. Mestres and P. Bohuon",

note = "Publisher Copyright: {\textcopyright} 2014 Elsevier Ltd.",

year = "2015",

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doi = "10.1016/j.carbpol.2014.11.016",

language = "English",

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T1 - Digestibility prediction of cooked plantain flour as a function of water content and temperature

AU - Giraldo Toro, A.

AU - Gibert, O.

AU - Ricci, J.

AU - Dufour, D.

AU - Mestres, C.

AU - Bohuon, P.

PY - 2015/3/15

Y1 - 2015/3/15

N2 - The effect of temperature (T = 55-120 °C) and water content (X1 = 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 (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5 °C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1 on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.

AB - The effect of temperature (T = 55-120 °C) and water content (X1 = 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 (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5 °C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1 on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.

KW - Gelatinization

KW - Modelling

KW - Nutritional quality

KW - Starch Phase transitions

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DO - 10.1016/j.carbpol.2014.11.016

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SN - 0144-8617

VL - 118

SP - 257

EP - 265

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

ER -

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

Abstract

Keywords

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