The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.

Resistant Starch–A Review

Resistant starch as functional ingredient: A review

Biogenic synthesis of nanoparticles: A review

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.

Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.

Nutritional and Health Perspectives of Beans (Phaseolus vulgaris L.): An Overview

Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

The Mexican government declared that overweight and obesity are Mexico’s principal public health problems Because of this problem the development of nutraceutical foods with a low glycemic index is necessary Cookies with unripe banana flour (UBF) were prepared with very few ingredients in the formulation to avoid fat and digestible carbohydrates Proximate composition and starch digestibility were carried out Moisture and dietary fiber content increased, but protein and fat decreased when the UBF level increased in the cookie Total starch in cookies added with UBF increased when this ingredient was increased in the formulation A similar pattern was found for available and resistant starch Resistant starch content is important due to the beneficial effects associated with its fermentation in the colon Hydrolysis percentage and predicted glycemic index decreased when the UBF increased in the composite that is related with the resistant starch content When the amount of UBF was increased in the cookies, the rapidly digestible starch decreased and the slowly digestible starch increased Addition of UBF to simple formulation for cookie preparation is important to obtain a product with high level of indigestible carbohydrates

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Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.

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Pasta with unripe banana flour: physical, texture, and preference study.

Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties

BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4°C) on digestibility was also investigated. RESULTS: Despite its higher protein and lipid contents, pigmented tortilla exhibited lower AS content than the white product. AS in both types of tortilla decreased during the first 2 days of storage, and remained stable thereafter. Blue tortilla had lower RS content (21 g kg-1 dry matter basis) than the white tortilla (30 g kg-1 dry matter basis). RS values were slightly higher in 2 day-stored tortillas than in their fresh counterparts. Although the RRS content in recently made white tortillas was greater than in the colored preparation, stored blue tortillas exhibited double RRS values compared with freshly baked samples. α-Amylolysis of blue tortilla was slower than in the white sample. Consequently, blue tortilla exhibited a lower pGI value. pGI for the white tortilla decreased upon cold storage, a change that was not be observed for the colored preparation. CONCLUSION: Starch digestibility characteristics of blue tortilla make it suitable for people with special nutritional or metabolic requirements.

José Juan Islas-Hernández

Papers

Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour

Pasta with unripe banana flour: physical, texture, and preference study.

Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties

Chemical composition and in vitro starch digestibility of pigmented corn tortilla