Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
Over the 65–100 °C range and at a water content of 1.6 kg kg−1 db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76 °C and at 100 °C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85 °C a significant mean relative difference was observed in between. For α in the 0–1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp.
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dig-cirad-fr-5803992024-01-28T23:27:38Z http://agritrop.cirad.fr/580399/ http://agritrop.cirad.fr/580399/ Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp. Giraldo Toro Andres, Gibert Olivier, Briffaz Aurélien, Ricci Julien, Dufour Dominique, Tran Thierry, Bohuon Philippe. 2016. Carbohydrate Polymers, 147 : 426-435.https://doi.org/10.1016/j.carbpol.2016.04.023 <https://doi.org/10.1016/j.carbpol.2016.04.023> Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp Giraldo Toro, Andres Gibert, Olivier Briffaz, Aurélien Ricci, Julien Dufour, Dominique Tran, Thierry Bohuon, Philippe eng 2016 Carbohydrate Polymers Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires banane plantain amidon cuisson gélification digestibilité in vitro traitement thermique pulpe de fruits farine propriété physicochimique propriété technologique Musa (plantains) http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_24137 http://aims.fao.org/aos/agrovoc/c_34856 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_2988 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_2572 http://aims.fao.org/aos/agrovoc/c_29127 Équateur France http://aims.fao.org/aos/agrovoc/c_2485 http://aims.fao.org/aos/agrovoc/c_3081 Over the 65–100 °C range and at a water content of 1.6 kg kg−1 db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76 °C and at 100 °C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85 °C a significant mean relative difference was observed in between. For α in the 0–1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/580399/1/ACL%20Starch%20gelatinisation%20and%20in%20vitro%20digestibility%20behavioui%20after%20heat%20treatment.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.carbpol.2016.04.023 10.1016/j.carbpol.2016.04.023 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2016.04.023 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.carbpol.2016.04.023 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires banane plantain amidon cuisson gélification digestibilité in vitro traitement thermique pulpe de fruits farine propriété physicochimique propriété technologique Musa (plantains) http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_24137 http://aims.fao.org/aos/agrovoc/c_34856 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_2988 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_2572 http://aims.fao.org/aos/agrovoc/c_29127 http://aims.fao.org/aos/agrovoc/c_2485 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires banane plantain amidon cuisson gélification digestibilité in vitro traitement thermique pulpe de fruits farine propriété physicochimique propriété technologique Musa (plantains) http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_24137 http://aims.fao.org/aos/agrovoc/c_34856 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_2988 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_2572 http://aims.fao.org/aos/agrovoc/c_29127 http://aims.fao.org/aos/agrovoc/c_2485 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires banane plantain amidon cuisson gélification digestibilité in vitro traitement thermique pulpe de fruits farine propriété physicochimique propriété technologique Musa (plantains) http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_24137 http://aims.fao.org/aos/agrovoc/c_34856 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_2988 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_2572 http://aims.fao.org/aos/agrovoc/c_29127 http://aims.fao.org/aos/agrovoc/c_2485 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires banane plantain amidon cuisson gélification digestibilité in vitro traitement thermique pulpe de fruits farine propriété physicochimique propriété technologique Musa (plantains) http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_24137 http://aims.fao.org/aos/agrovoc/c_34856 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_2988 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_2572 http://aims.fao.org/aos/agrovoc/c_29127 http://aims.fao.org/aos/agrovoc/c_2485 http://aims.fao.org/aos/agrovoc/c_3081 Giraldo Toro, Andres Gibert, Olivier Briffaz, Aurélien Ricci, Julien Dufour, Dominique Tran, Thierry Bohuon, Philippe Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
description |
Over the 65–100 °C range and at a water content of 1.6 kg kg−1 db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76 °C and at 100 °C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85 °C a significant mean relative difference was observed in between. For α in the 0–1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp. |
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article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires banane plantain amidon cuisson gélification digestibilité in vitro traitement thermique pulpe de fruits farine propriété physicochimique propriété technologique Musa (plantains) http://aims.fao.org/aos/agrovoc/c_5989 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_24137 http://aims.fao.org/aos/agrovoc/c_34856 http://aims.fao.org/aos/agrovoc/c_24947 http://aims.fao.org/aos/agrovoc/c_3126 http://aims.fao.org/aos/agrovoc/c_2988 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_2572 http://aims.fao.org/aos/agrovoc/c_29127 http://aims.fao.org/aos/agrovoc/c_2485 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Giraldo Toro, Andres Gibert, Olivier Briffaz, Aurélien Ricci, Julien Dufour, Dominique Tran, Thierry Bohuon, Philippe |
author_facet |
Giraldo Toro, Andres Gibert, Olivier Briffaz, Aurélien Ricci, Julien Dufour, Dominique Tran, Thierry Bohuon, Philippe |
author_sort |
Giraldo Toro, Andres |
title |
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
title_short |
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
title_full |
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
title_fullStr |
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
title_full_unstemmed |
Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
title_sort |
starch gelatinization and in vitro digestibility behaviour after heat treatment: comparison between plantain paste and piece of pulp |
url |
http://agritrop.cirad.fr/580399/ http://agritrop.cirad.fr/580399/1/ACL%20Starch%20gelatinisation%20and%20in%20vitro%20digestibility%20behavioui%20after%20heat%20treatment.pdf |
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1792499043800186880 |