Digestibility prediction of cooked plantain flour as a function of water content and temperature
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.
Main Authors: | , , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | 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, |
Online Access: | http://agritrop.cirad.fr/574713/ http://agritrop.cirad.fr/574713/1/document_574713.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cirad-fr-574713 |
---|---|
record_format |
koha |
spelling |
dig-cirad-fr-5747132024-01-28T22:22:11Z http://agritrop.cirad.fr/574713/ http://agritrop.cirad.fr/574713/ Digestibility prediction of cooked plantain flour as a function of water content and temperature. Giraldo Toro Andres, Gibert Olivier, Ricci Julien, Dufour Dominique, Mestres Christian, Bohuon Philippe. 2015. Carbohydrate Polymers, 118 : 257-265.https://doi.org/10.1016/j.carbpol.2014.11.016 <https://doi.org/10.1016/j.carbpol.2014.11.016> Digestibility prediction of cooked plantain flour as a function of water content and temperature Giraldo Toro, Andres Gibert, Olivier Ricci, Julien Dufour, Dominique Mestres, Christian Bohuon, Philippe eng 2015 Carbohydrate Polymers 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 Colombie http://aims.fao.org/aos/agrovoc/c_1767 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/574713/1/document_574713.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.carbpol.2014.11.016 10.1016/j.carbpol.2014.11.016 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2014.11.016 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.carbpol.2014.11.016 |
institution |
CIRAD FR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cirad-fr |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CIRAD Francia |
language |
eng |
topic |
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 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 |
spellingShingle |
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 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 Giraldo Toro, Andres Gibert, Olivier Ricci, Julien Dufour, Dominique Mestres, Christian Bohuon, Philippe Digestibility prediction of cooked plantain flour as a function of water content and temperature |
description |
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. |
format |
article |
topic_facet |
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 |
author |
Giraldo Toro, Andres Gibert, Olivier Ricci, Julien Dufour, Dominique Mestres, Christian Bohuon, Philippe |
author_facet |
Giraldo Toro, Andres Gibert, Olivier Ricci, Julien Dufour, Dominique Mestres, Christian Bohuon, Philippe |
author_sort |
Giraldo Toro, Andres |
title |
Digestibility prediction of cooked plantain flour as a function of water content and temperature |
title_short |
Digestibility prediction of cooked plantain flour as a function of water content and temperature |
title_full |
Digestibility prediction of cooked plantain flour as a function of water content and temperature |
title_fullStr |
Digestibility prediction of cooked plantain flour as a function of water content and temperature |
title_full_unstemmed |
Digestibility prediction of cooked plantain flour as a function of water content and temperature |
title_sort |
digestibility prediction of cooked plantain flour as a function of water content and temperature |
url |
http://agritrop.cirad.fr/574713/ http://agritrop.cirad.fr/574713/1/document_574713.pdf |
work_keys_str_mv |
AT giraldotoroandres digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT gibertolivier digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT riccijulien digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT dufourdominique digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT mestreschristian digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature AT bohuonphilippe digestibilitypredictionofcookedplantainflourasafunctionofwatercontentandtemperature |
_version_ |
1792498729965584384 |