Noodle Production for Diabetics from Modified Green Banana Starch by Phosphate Cross‐Linking

• Published in: Starch - Stärke 2024-07
• Main Authors: Vu, Minh‐Tan, Nguyen, Kim‐An Thi, Pham, Mai‐Huong Thi, Le, Hong‐Nhung Thi, Nguyen, Ngoc‐Thanh, Nguyen, Thanh‐Tung, Pham, Thu‐Ha Thi, Nguyen, Trung‐Duc, Nguyen, Ngoc‐Tuan, Nguyen, Phan‐Hang
• Format: Article
• Language: English
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.202400001

The development of Green banana (GB) starch in prebiotic foods to address health problems such as diabetes. It is modified by phosphate cross‐linking to increase the resistant starch content, improve functional properties, and reduce digestible starch consumption. The starch is modified using a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) with 6 to 12 wt%ratios in the presence of sodium sulfate. The results showed an increase in phosphorus content from 0.18% to 0.45% corresponding to the increase in sodium trimetaphosphate/sodium tripolyphosphate ratios. Resistant starch reached 60 wt% after increasing the concentration of phosphate agent above 10 wt% and rapidly digestible starch decreased significantly. Accordingly, the physicochemical properties of starch changed significantly. Phosphate cross‐linking led to disruption of the crystalline structure of starch granules and fragmentation, reducing enthalpy and increasing gelatinization temperature. The oil and water absorption and freeze‐thaw stability of treated starch increased. While water absorption and solubility index of starch decreased significantly as the result of phosphate cross‐linking. Modified starch is used for the production of rice noodles. From 10 to 30 wt% of 10P modified starch mixed, cooking fracture rate is not more than 10% and resistant starch content is over 41 wt%.