Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti-Reference-Cited by-同舟云学术

Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti

Published:2015-07 Issue:2 Volume:62 Page:1127-1133
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Almanza-Benitez S.,Osorio-Díaz P.,Méndez-Montealvo G.,Islas-Hernández J.J.,Bello-Perez L.A.

Funder

CONACYT

SIP-IPN (grant 20140468)

COFAA-IPN

EDI-IPN

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Pasta with unripe banana flour: physical, texture, and preference study;Agama-Acevedo;Journal of Food Science,2009

2. Production of fiber-rich powder by the acid treatment of unripe banana flour;Aguirre-Cruz;Journal of Applied Polymer Science,2008

3. Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch: Partial characterization;Aparicio-Saguilán;Starch/Stärke,2005

4. Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti;Aravind;Food Chemistry,2012

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review;Journal of Food Science;2024-08-16

2. Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (Musa paradisiaca var. “apentu”);International Journal of Food Science;2023-12-14

3. Plantain flour: A potential anti-obesity ingredient for intestinal flora regulation and improved hormone secretion;Frontiers in Sustainable Food Systems;2022-12-02

4. Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review;Starch - Stärke;2022-07-20

5. Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics;Anais da Academia Brasileira de Ciências;2022