Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

• Published in: Die Stärke Vol. 63; no. 7; pp. 416 - 423
• Main Authors: Utrilla-Coello, Rubí G, Agama-Acevedo, Edith, Osorio-Díaz, Perla, Tovar, Juscelino, Bello-Pérez, Luis A
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley-VCH Verlag 01-07-2011; WILEY-VCH Verlag; WILEY‐VCH Verlag; Wiley
• Subjects: Agricultural Science, Forestry and Fisheries; Agricultural Sciences; bananas; Biological and medical sciences; Cereal and baking product industries; Chemical composition; chronic diseases; corn; Dietary fiber; digestibility; digestion; flour; Food industries; Food Science; functional foods; Fundamental and applied biological sciences. Psychology; glycemic index; Health Sciences; Hälsovetenskap; Indigestible fraction; Lantbruksvetenskap och veterinärmedicin; Lantbruksvetenskap, skogsbruk och fiske; Livsmedelsvetenskap; Medical and Health Sciences; Medicin och hälsovetenskap; Starch; Starch and starchy product industries; Starch digestion; Whole cereal; whole grain foods; Fruit; Starch; Corn; Digestion; Flour; Banana; Indigestible fraction; Whole cereal; Cereal; Carbohydrate; Chemical composition; Starch digestion; Dietary fiber; Polysaccharide; Digestibility
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.201000079

The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited greater slowly digestible starch values. No difference in RS content was detected among the three bars. The starch hydrolysis indices and predicted glycemic indices of the three preparations were low (40-54% and 42-54%, respectively). Similar acceptation scores were recorded for the three experimental bars. Cereal bars with variable starch digestibility features and good acceptation by consumers may be prepared following the proper choice of functional ingredients.