Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers

Purpose The purpose of this study is to evaluate the chemical composition of unripe banana flour from Southeast Brazil and verify its nutritional, physiological and biochemical properties in adult Wistar rats. Design/methodology/approach Analysis of soluble solids, titratable acidity, pH, moisture, ash, lipids, proteins, carbohydrate, resistant and total starch and energy was obtained. In all, 18 male Wistar rats were given different concentrations of unripe banana flour (0, 10 and 20 per cent) and these assessments were performed: feed, caloric and water intake; weight gain; coefficient of food efficiency; weight of organs; body, tibia and femur length; total mineral of bones; and biochemistry of blood, hepatic fluids and feces. Findings Unripe banana flour showed a potential for weight control as well as increased fecal cholesterol excretion. These results showed the potential of unripe banana flour for obesity treatment and lipid excretion. Nevertheless, plasma triacylglycerol levels increased in the animals that received the largest amount of banana flour (20 per cent w/w), possibly because of the large amount of resistant starch in the flour, indicating the need for additional studies to confirm the mechanisms responsible for this increase. Originality/value Unripe banana flour may promote beneficial health effects (such as weight control and increased elimination of cholesterol in feces); however, the large amount of resistant starch present may be responsible for an increase in blood triacyglycerol.

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Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches

International Journal of Food Engineering ◽

10.1515/ijfe-2017-0178 ◽

2017 ◽

Vol 13 (11) ◽

Cited By ~ 2

Author(s):

Carla I.A. La Fuente ◽

Carmen C. Tadini

Keyword(s):

Resistant Starch ◽

Starch Content ◽

Effective Diffusivity ◽

Starch Granules ◽

Air Drying ◽

Rate Period ◽

Banana Flour ◽

Unripe Banana Flour ◽

Microscopy Images ◽

Scanning Electron

Abstract In this research the application of ultrasound, prior to air-drying, describing the phenomena in two approaches: unripe banana slices immersed in water (hydrated) and vacuum packaged (non-hydrated) were investigated. The results showed two falling rate periods during the air-drying. For the second rate period, an increase of water effective diffusivity due to the “sponge effect” (direct effect of ultrasound) and the microscopic channels formation (indirect effect) was observed. Scanning electron microscopy images showed that untreated dried slices were less porous, characterized by small cavities and high density, while ultrasound pretreated slices resulted in a porous structure with more free volume between cells. An increase in porosity decreased the resistance for diffusion, influencing positively the water effective diffusivity. Moreover, ultrasound produced partial disorder of the crystalline structure within the starch granules, reducing the amount of energy required for gelatinization. Moreover, reduction of resistant starch content was not observed.

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THE EFFECTS OF UNRIPE BANANA FLOUR ON RESISTANT STARCH CONTENT AND QUALITY CHARACTERISTICS OF GLUTEN-FREE RICE COOKIES

Journal of Sustainability Science and Management ◽

10.46754/jssm.2021.02.008 ◽

2021 ◽

Vol 16 (2) ◽

pp. 68-79

Author(s):

PAKKWAT DETCHEWA ◽

◽

PATCHAREE PRASAJAK ◽

WICHIEN SRIWICHAI ◽

ANUCHITA MOONGNGARM

Keyword(s):

Resistant Starch ◽

Starch Content ◽

Quality Characteristics ◽

Gluten Free ◽

Banana Flour ◽

Unripe Banana Flour

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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

European Food Research and Technology ◽

10.1007/s00217-020-03659-w ◽

2021 ◽

Vol 247 (3) ◽

pp. 707-718

Author(s):

Maria Di Cairano ◽

Marisa Carmela Caruso ◽

Fernanda Galgano ◽

Fabio Favati ◽

Ndy Ekere ◽

...

Keyword(s):

Physical Properties ◽

Resistant Starch ◽

Textural Properties ◽

Gluten Free ◽

Negative Effect ◽

Banana Flour ◽

Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

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Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/bceppa.v36i1.55084 ◽

2019 ◽

Vol 36 (1) ◽

Author(s):

Mário José Andrade MENDES ◽

Dayane Rosalyn IZIDORO ◽

Agnes De Paula SCHEER

Keyword(s):

Chemical Composition ◽

Central Composite Design ◽

Resistant Starch ◽

Starch Content ◽

Pasting Properties ◽

Absorption Capacity ◽

Production Chain ◽

Banana Flour ◽

Green Banana ◽

Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

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