Ingeniería de alimentos

 

Effect of cooking, annealing and storage on starch digestibility and physicochemical characteristics of unripe banana flour

 

Efecto del cocimiento, anillado y almacenamiento en la digestibilidad y las características fisicoquímicas de harina de plátano verde

 

J. de la Rosa-Millán, E. Agama-Acevedo, P. Osorio-Díaz* and L.A. Bello-Pérez

 

Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos. Km. 6.5 Carr. Yautepec-Jojutla, Col. San Isidro, C.P. 62731 Yautepec, Morelos, México. *Corresponding author. E-mail: posorio@ipn.mx. Tel. (+52) 735 3942020, Fax (+52) 735 3941896.

 

Received October 7, 2013.
Accepted November 5, 2013.

 

Abstract

The effect of cooking (C) unripe banana fruits at different times (5, 15 and 25 min), followed by annealing (ANN) and annealing + storage (ANN+S) were evaluated. Cooking of unripe banana fruit for longer times (15 and 25 min) decreases the RS content, but increases the SDS fraction. Granular aggregates were produced, which could be formed by partially gelatinized granules. ANN and ANN+S increased the RS content, while the SDS value did not change. The pasting behaviour of ANN and ANN+S showed low viscosity without breakdown or setback due to the restricted amylose leaching, which was higher in flours with ANN+S. The ANN and ANN+S increased the gelatinization temperatures while the annealed and stored samples showed an increase in the crystallinity level due to reorganization of the granular structure compared with native and cooking treated samples. It is possible to combine different treatments to modify the starch digestibility of unripe banana flour, due to that changes in the granular conformation were produced, which decrease its ability to swell and to gelatinize.

Keywords: annealing; starch digestibility; banana flour; resistant starch.

 

Resumen

Se evaluó, en frutos de plátano verde, el efecto de la cocción (C) a diferentes tiempos (5, 15 y 25 min) seguido de annealing (ANN), y annealing + almacenamiento (ANN+A). La cocción de los frutos durante tiempos prolongados (15 y 25 min) disminuyó el contenido de almidón resistente (AR), pero incrementaron la fracción de almidón de digestión lenta (ADL). Se produjeron agregados granulares, los cuales pueden estar formados por gránulos parcialmente gelatinizados. El ANN y ANN+A incrementaron el contenido de AR, mientras que el ADL no cambió. La viscosidad de pastas con el ANN y el ANN+A fueron bajas, sin rompimiento granular o re-asociación, debido a restricción en el hinchamiento de los gránulos y la baja lixiviación de amilosa, la cual fue mayor en las muestras tratadas con ANN+A. El ANN y el ANN+S incrementaron las temperaturas de gelatinización, así como su cristalinidad, debido a la reorganización de la estructura granular comparada con las muestras nativas y con cocción. Es posible combinar diferentes tratamientos para modificar la digestibilidad del almidón de plátano verde, debido a los cambios que se producen en la conformación granular, los cuales disminuyen su hinchamiento y gelatinización.

Palabras clave: anillado; digestibilidad del almidón; harina de plátano; almidón resistente.

 

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