publication . Article . 2008

Tallarines salados de sémola de trigo y almidón de plátano: Composición proximal y digestibilidad del almidón in vitro.

Rendón-Villalobos, R.; Osorio-Díaz, P.; Agama-Acevedo, E.; Juscelino Tovar; Bello-Pérez, L. A.;
  • Published: 01 Sep 2008
Abstract
Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ~30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addition of PS. Fat level decreased from 0.41 to 0.31% as the substitution of wheat grits increased. Results showed a 7.39% lower total starch content in the control sample as compared to the noodle containing 30% PS. A similar pattern was observed for potentially available ...
Subjects
free text keywords: Chemical Composition, Digestibility, Pasta, Plantain, Starch
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