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

By Andres Giraldo Toro, Olivier Gibert, Julien Ricci, Dominique Dufour, Christian Mestres and Philippe Bohuon

Abstract

The effect of temperature (T = 55-120?C) and water content (X1= 1.4-2.0 kg kg?1dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization (?) 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 ? values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of ?. Starch gelatinization begins at a temperature above 59.6 ± 0.5?C and ? is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1on the RDS and RS can be explained by ?. We demonstrate that various heat treatments and water contents lead to the same ?, with the same RDS and RS values. (Résumé d'auteur

Topics: Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, U10 - Informatique, mathématiques et statistiques, Banane plantain, Farine, Température, Teneur en eau, Gélification, Valeur nutritive, Amidon, Digestibilité, Modèle mathématique, http://aims.fao.org/aos/agrovoc/c_5989, http://aims.fao.org/aos/agrovoc/c_2988, http://aims.fao.org/aos/agrovoc/c_7657, http://aims.fao.org/aos/agrovoc/c_4886, http://aims.fao.org/aos/agrovoc/c_24137, http://aims.fao.org/aos/agrovoc/c_5278, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_2266, http://aims.fao.org/aos/agrovoc/c_24199, http://aims.fao.org/aos/agrovoc/c_1767
Publisher: 'Elsevier BV'
Year: 2015
DOI identifier: 10.1016/j.carbpol.2014.11.016
OAI identifier: oai:agritrop.cirad.fr:574713
Provided by: Agritrop
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