Plant Foods for Human Nutrition

, Volume 59, Issue 2, pp 79–83 | Cite as

In Vitro Digestibility of Banana Starch Cookies

  • LUIS A. BELLO-PÉREZ
  • SONIA G. SÁYAGO-AYERDI
  • GUADALUPE MÉNDEZ-MONTEALVO
  • JUSCELINO TOVAR

Abstract

Banana starch was isolated and used for preparation of two types of cookies. Chemical composition and digestibility tests were carried out on banana starch and the food products, and these results were compared with corn starch. Ash, protein, and fat levels in banana starch were higher than in corn starch. The high ash amount in banana starch could be due to the potassium content present in this fruit. Proximal analysis was similar between products prepared with banana starch and those based on corn starch. The available starch content of the banana starch preparation was 60% (dmb). The cookies had lower available starch than the starches while banana starch had lower susceptibility to the in vitro α-amylolysis reaction. Banana starch and its products had higher resistant starch levels than those made with corn starch.

Banana Chemical composition Cookies Digestibility Starch 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Simmonds NW (1966) Los Plátanos. Técnicas Agrícolas y Producciones Tropicales. Barcelona, España: Blume, pp 11–31.Google Scholar
  2. 2.
    Kayisu K, Hood LF, Vansoest PJ (1981) Characterization of starch and fiber of banana fruit. J Food Sci 46: 1885–1890.Google Scholar
  3. 3.
    Lii CY, Chang SM, Young YL (1982) Investigation of the physical and chemical properties of banana starches. J Food Sci 47: 1493–1497.Google Scholar
  4. 4.
    Bello-Pérez LA, Agama-Acevedo E, Paredes-López O (1999) Isolation and partial characterization of banana starches. J Agric Food Chem 47: 854–857.Google Scholar
  5. 5.
    Bello-Pérez LA, Romero-Manilla R, Paredes-López O (2000) Preparation and properties of physically modified banana starch prepared by alcoholic–alkaline treatment. Starch/Starke 52: 152–159.Google Scholar
  6. 6.
    Bjorck I, Asp NG (1994) Controlling the nutritional properties of starch in foods: A challenge to the food industry. Trends Food Sci Technol 5: 213–218.Google Scholar
  7. 7.
    Tovar J, Herrera E, Laurentin A, Melito C, Perez E (1999) In vitro digestibility of modified starches. In: Pandalai SG (ed), Recent Research Developments in Agricultural and Food Chemistry. Trivandrum, India: Research Signpost, Vol. 3, pp 1–10.Google Scholar
  8. 8.
    Asp NG, Bjorck I (1992) Resistant starch. Trends Foods Sci Technol 3: 111–114.Google Scholar
  9. 9.
    Englyst HN, Kingman SM, Cummings JH (1992) Classification and measurement of nutritionally important resistant starch fractions. Eur J Clin Nutr 46(Suppl. 2): S33–S50.Google Scholar
  10. 10.
    Tovar J, Bjorck IM, Asp NG (1992) Incomplete digestion of legume starches in rats: A study of precooked flours containing retrograded and physically inaccessible starch fractions. J Nutr 122: 1500–1507.Google Scholar
  11. 11.
    Englys HN, Cummings JH (1987) Digestion of polyssacharides of potato in the small intestine of man. Am J Clin Nutr 45: 423–431.Google Scholar
  12. 12.
    Faisant N, Buléon A, Colonna P, Molis C, Lartigue S, Galmiche JP, Champ M (1995) Digestion of raw banana starch in the small intestine of healthy humans: Structural features of resistant starch. Br J Nutr 73: 111–123.Google Scholar
  13. 13.
    Noah L, Guillon F, Bouchet B, Buleon A, Molis C, Gratas M, Champ M (1998) Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans. J Nutr 128: 977–985.Google Scholar
  14. 14.
    Faisant N, Gallant DJ, Bouchet B, Champ M (1995) Banana starch breakdown in the human small intestine studied by electron microscopy. Eur J Clin Nutr 49: 98–104.Google Scholar
  15. 15.
    Kim YS, Wiesenborn DP, Orr PH, Grant LA (1995) Screening potato starch for novel properties using differential scanning calorimetry. J Food Sci 60: 1060–1065.Google Scholar
  16. 16.
    AACC (1983) Approved Methods. St. Paul, MN: American Association of Cereal Chemists.Google Scholar
  17. 17.
    Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28: 350–356.Google Scholar
  18. 18.
    Holm J, Bjorck I, Drews A, Asp NG (1986) A rapid method for the analysis of starch. Starch/Starke 38: 224–229.Google Scholar
  19. 19.
    Saura-Calixto F, Goñi I, Bravo L, Mañas E (1993) Resistant starch in foods: Modified method for dietary fiber residues. J Food Sci 58: 642–645.Google Scholar
  20. 20.
    Goñi I, Garcia-Diz L, Mañas E, Saura-Calixto F (1996) Analysis of resistant starch: A method for foods and food products. Food Chem 56: 445–449.Google Scholar
  21. 21.
    Holm J, Bjorck I, Asp NG, Sjoberg LB, Lundquist I (1985) Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat. J Cereal Sci 3: 193–200.Google Scholar
  22. 22.
    Guilbot A, Mercier C (1985) Starch. In: Aspinall O (ed), The Polysaccharides. New York: Academic Press, p 209.Google Scholar
  23. 23.
    Tovar J, Melito C (1996) Steam-cooking and dry heating produce resistant starch in legumes. J Agric Food Chem 44: 2642–2646.Google Scholar
  24. 24.
    Biliaderis CG (1991) The structure and interactions of starch with food constituents. Can J Physiol Pharmacol 69: 60–78.Google Scholar
  25. 25.
    Siljestrom M, Bjorck I, Westerlund E (1989) Transglycosidation reactions following heat treatment of starch: Effects on enzymic digestibility. Starch/Starke 41: 95–100.Google Scholar
  26. 26.
    Berry CS (1986) Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fiber. J Cereal Sci 4: 301–314.Google Scholar
  27. 27.
    Skrabanja V, Liljeberg HGM, Hedley CL, Kreft I, Bjorck I (1999) Influence of genotype and processing on the invitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.). J Agric Food Chem 47: 2033–2039.Google Scholar

Copyright information

© Springer Science+Business Media, Inc. 2004

Authors and Affiliations

  • LUIS A. BELLO-PÉREZ
    • 1
    • 2
  • SONIA G. SÁYAGO-AYERDI
    • 2
  • GUADALUPE MÉNDEZ-MONTEALVO
    • 1
  • JUSCELINO TOVAR
    • 3
  1. 1.Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-JojutlaYautepecMexico
  2. 2.Instituto Tecnológico de AcapulcoAcapulcoMexico
  3. 3.Instituto de Biología ExperimentalFacultad de Ciencias, Universidad Central de VenezuelaCaracas

Personalised recommendations