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Tuesday, 20 September 2016

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

2015 Mar 15;118:257-65. doi: 10.1016/j.carbpol.2014.11.016. Epub 2014 Nov 20.


Giraldo Toro A1, Gibert O2, Ricci J2, Dufour D3, Mestres C2, Bohuon P4.

Author information

  • 1Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France.
  • 2Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France.
  • 3Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, AA 6713 Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Food Process Engineering Research Unit, AA 6713 Cali, Colombia.
  • 4Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France. Electronic address: philippe.bohuon@supagro.inra.fr.

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.
Copyright © 2014 Elsevier Ltd. All rights reserved.

KEYWORDS:

Gelatinization; Modelling; Nutritional quality; Phase transitions; Starch
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