Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched powder

Green banana flour (GBF) was obtained from green banana fruit submitted to a previous limewater de-astringency treatment. Autoclaved/debranched GBF (ADGBF) was prepared by autoclaving and debranching GBF with different levels of pullulanase to induce formation of resistant starch (RS) type III. The...

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Bibliographic Details
Published in:Food science & technology 2015-12, Vol.64 (2), p.639-644
Main Authors: Liao, Hung-Ju, Hung, Chih-Chiao
Format: Article
Language:English
Subjects:
Estimated glycemic index
Green banana flour
Resistant starch
Total dietary fiber
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Summary:Green banana flour (GBF) was obtained from green banana fruit submitted to a previous limewater de-astringency treatment. Autoclaved/debranched GBF (ADGBF) was prepared by autoclaving and debranching GBF with different levels of pullulanase to induce formation of resistant starch (RS) type III. The soluble condensed tannin (SCT), chemical composition, in vitro starch digestibility and estimated glycemic index (eGI) were evaluated. SCT was reduced significantly by limewater de-astringency treatments (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2015.06.058