Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 326-340

  Ramli, Saifullah ^a   Alkarkhi, Abbas F M ^b   Shin Yong, Yeoh ^b   Min Tze, Liong ^b   Easa, Azhar Mat ^b  

^a SYIAH KUALA UNIVERSITY   (Indonesia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Banana peel flour; Banana pulp flour; In vitro starch hydrolysis index; Starch digestibility; Yellow noodles

Indexed keywords

ALPHA AMYLASE PANCREAS ISOENZYME; GLUCOSE; PEPSIN A; STARCH;

ANTIBODY SPECIFICITY; ARTICLE; BANANA; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; DIETARY FIBER; DIGESTION; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; GLYCEMIC INDEX; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROLYSIS; MASTICATION; MECHANICS; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SOLUBILITY; SPECIES DIFFERENCE; TIME;

COLOR; COOKERY; DIETARY FIBER; DIGESTION; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; GLUCOSE; GLYCEMIC INDEX; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MASTICATION; MECHANICAL PHENOMENA; MUSA; ORGAN SPECIFICITY; PANCREATIC ALPHA-AMYLASES; PEPSIN A; PHYSICOCHEMICAL PHENOMENA; SOLUBILITY; SPECIES SPECIFICITY; STARCH; TIME FACTORS;

MUSA ACUMINATA; TRITICUM AESTIVUM;

EID: 77951434574     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903183503     Document Type: Article

References (33)

1. Ahmed J, Ramaswamy H, Ayad A, Alli I. 2008. Thermal and dynamic rheology of insoluble starch from basmati rice. Food Hydrocol 22:278-287.
2. AOAC. 1990. Official methods of analysis. 15th ed. Arlington, VA: Association of Analytical Chemists and Washington, DC: EUA.
3. Aparicio-Saguilan A, Sayago-Ayerdi SG, Vargas-Torres A, Tovar J, Ascencio-Otero TE, Bello-Perez LA. 2007. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch. J Food Comp Anal 20:175-181.
4. Asenstorfer RE, Wang Y, Mares DJ. 2006. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. J Cereal Sci 43:108-119.
5. Aurore G, Parfait B, Fahrasmane L. 2009. Bananas, raw materials for making processed food products. Trends Food Sci Tech 20:78-91.
6. Cleary L, Brennan C. 2005. The influence of a (1 to 3)(1 to 4)-b-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. Int J Food Sci Technol 41:910-918.
7. Emaga TH, Andrianaivo RH, Wathelet B, Tchango JT, Paquot M. 2007. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chem 103:590-600.
8. Emaga TH, Robert C, Ronkart SN, Wathelet B, Paquot M. 2008. Dietary fibre components and pectin chemical features of peels during ripening in banana and plaintain varieties. Bioresource Tech 99:4346-4354.
9. Gamlath S. 2008. Impact of ripening stages of banana flour on the quality of extruded products. Int J Food Sci Tech 43:1541-1548.
10. Gan C-Y, Ong W-H, Wong L-M, Easa AM. 2009. Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles. Food Sci Tech 42:174-179.
11. Goñ i I, Garcia-Alonso A, Diz L, Manas E, Saura-Calixto F. 1996. Analysis of resistant starch: A method for foods and food products. Food Chem 56:445-449.
12. Goñ i I, Garcia-Alonso A, Saura-Calixto F. 1997. A starch hydrolysis procedure to estimate glycemic index. Nutr Res 17:427-437.
13. Granfeldt Y, Björck I, Drews A, Tovar J. 1992. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. Eur J Clin Nutr 46:649-660.
14. Huang S. 1996. China*The world's largest consumer of pasta products. In: Kruger JE, Matsuo RB, Dick JW, editors. Pasta and noodle technology, AACC, Minnesota, pp. 301-325.
15. Juarez-Garcia E, Agama-Acevedo E, Sayago-Ayerdi SG, Rodriguez-Ambriz SL, Bello-Perez LA. 2006. Composition, digestibility and application in breadmaking of banana flour. Plant Foods Hum Nutr 61:131-137.
16. Kruger JE, Anderson MJ, Dexter JE. 1994. Effect of flour refinement on raw Cantonese noodle colour texture. Cereal Chem 71:177-182.
17. Kruger JE, Hatcher DW, Anderson MJ. 1998. The effect of incorporation of rye flour on the quality of oriental noodles. Food Res Int 31:27-35.
18. Langkilde AM, Champ M, Andersson H. 2002. Effects of high-resistant- starch banana flour (RS2) on in vitro fermentation and the small bowel excretion of energy, nutrients and sterols: An ileostomy study. Am J Clin Nutr 75:104-111.
19. Maningat CC, Bassi SD, Woo K. 2006. High-fibre, high-protein pasta and noodle products. US Patent 20060134295.
20. Montgomery DC. 2004. Design and analysis of experiments. 5th ed. John Wiley & Sons.
21. Osorio-Diaz P, Aguilar-Sandoval A, Agama-Acevedo E, Rendon-Villalobos R, Tovar J, Bello-Perez LA. 2008. Composite durum wheat flour/plantain starch white salted noodles: Proximal composition, starch digestibility and indigestible fraction content. Cereal Chem 85:339-343.
22. Prosky L, Asp NG, Schwizer TF, DeWries JW, Furda I. 1988. Determination of insoluble, soluble and total dietary fibre in foods and food products: Inter-laboratory study. J Assoc Offic Anal Chem 71:1017-1023.
23. Ranzani TDCMR, Sturion LG, Bicudo HM. 1996. Chemical and biological evaluation of ripe banana peel. Arch Latinoam Nutr 46:320-324.
24. Rodriguez-Ambriz SL, Islas-Hernández JJ, Agama-Acevedo E, Tovar J, Bello-Pérez LA. 2008. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chem 107:1515- 1521.
25. Roger GP. 1985. Design and analysis of experiments. Mercel dekker Inc., New York, USA.
26. Rungsinee S, Natcharee P. 2007. Oxygen permeability and mechanical properties of banana films. Food Res Int 40:365-370.
27. Schneeman BO. 1987. Soluble and insoluble fibre-different physiological response. Food Tech 2:81-82.
28. Shiau SY, Yeh AI. 2001. Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles. J Cereal Sci 33:27-37.
29. Tchobanoglous G, Theisen H, Vigil S. 1993. Integrated solid waste management: Engineering principles and management issues. New York: McGraw-Hill. pp 3-22.
30. Thebaudin J, Lefebvre AC. 1997. Dietary fibre: Natural and technological interest. Trends Food Sci Tech 8:41-48.
31. Thipayarat A. 2007. Quality and physiochemical properties of banana paste under vacuum dehydration. Int J Food Eng 3:DOI: 10.2202/1556-3758.1112 [ePub ahead of print].
32. Yomeni MO, Njoukam J, Tchango JT. 2004. Influence of the stage of ripeness of plantains and some cooking bananas on the sensory and physicochemical characteristics of processed products. J Sci Food Agric 84:1069-1077.
33. Zhang P, Whistler RL, BeMiller JN, Hamaker BR. 2005. Banana starch: Production, physicochemical properties and digestibility(a review. Carbohydr Polym 59:443-458.