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Pasta with unripe banana flour: physical, texture, and preference study
Edith Agama-Acevedo1, José J Islas-Hernandez, Perla Osorio-Díaz
1Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, C.P. 62731, Yautepec, Morelos, México.
Journal of Food Science
|September 3, 2009
Summary
Unripe banana flour can be used to create spaghetti with reduced carbohydrate digestibility. Consumer preference for this modified spaghetti remained high, indicating a successful product innovation.
Area of Science:
- Food Science
- Nutritional Science
- Cereal Chemistry
Background:
- Banana flour contains resistant starch and non-starch polysaccharides, offering potential for low glycemic response foods.
- Low glycemic response products like pasta are recognized for their health benefits.
- Developing healthier pasta alternatives is an ongoing area of food science research.
Purpose of the Study:
- To develop spaghetti using unripe banana flour.
- To assess the physical, textural, and consumer acceptance of banana flour-enriched spaghetti.
- To evaluate the impact of varying banana flour inclusion levels on spaghetti properties.
Main Methods:
- Spaghetti was prepared using durum wheat semolina and unripe banana flour in ratios of 85:15, 70:30, and 55:45.
- Physical characteristics (lightness, diameter, water absorption) and textural properties (hardness, elasticity, adhesiveness, chewiness) were analyzed.
- Consumer preference tests were conducted on spaghetti formulations.
Main Results:
- Banana flour reduced spaghetti lightness and diameter but increased water absorption.
- Adhesiveness and chewiness of spaghetti increased with higher banana flour content.
- No significant differences in consumer preference were observed between control and banana flour-enriched spaghetti.
Conclusions:
- Unripe banana flour can be incorporated into spaghetti formulations without negatively impacting consumer preference.
- Banana flour addition offers a way to enhance the undigestible carbohydrate content of spaghetti.
- This study demonstrates a viable method for creating healthier pasta products.
