In Vitro Digestibility of Banana Starch Cookies
- Cite this article as:
- BELLO-PÉREZ, L.A., SÁYAGO-AYERDI, S., MÉNDEZ-MONTEALVO, G. et al. Plant Foods Hum Nutr (2004) 59: 79. doi:10.1007/s11130-004-0026-1
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.