Plantain flours as potential raw materials for the development of gluten-free functional foods

Autores
Gutiérrez Carmona, Tomy José
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Materia
Digestibility
Functional Flours
Nutritional Aspects
Resistant Starch
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/82069
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Plantain flours as potential raw materials for the development of gluten-free functional foodsGutiérrez Carmona, Tomy JoséDigestibilityFunctional FloursNutritional AspectsResistant Starchhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaElsevier2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/82069Gutiérrez Carmona, Tomy José; Plantain flours as potential raw materials for the development of gluten-free functional foods; Elsevier; Carbohydrate Polymers; 202; 12-2018; 265-2790144-8617CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2018.08.121info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0144861718310312info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:30:09Zoai:ri.conicet.gov.ar:11336/82069instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:30:09.809CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Plantain flours as potential raw materials for the development of gluten-free functional foods
title Plantain flours as potential raw materials for the development of gluten-free functional foods
spellingShingle Plantain flours as potential raw materials for the development of gluten-free functional foods
Gutiérrez Carmona, Tomy José
Digestibility
Functional Flours
Nutritional Aspects
Resistant Starch
title_short Plantain flours as potential raw materials for the development of gluten-free functional foods
title_full Plantain flours as potential raw materials for the development of gluten-free functional foods
title_fullStr Plantain flours as potential raw materials for the development of gluten-free functional foods
title_full_unstemmed Plantain flours as potential raw materials for the development of gluten-free functional foods
title_sort Plantain flours as potential raw materials for the development of gluten-free functional foods
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
author_role author
dc.subject.none.fl_str_mv Digestibility
Functional Flours
Nutritional Aspects
Resistant Starch
topic Digestibility
Functional Flours
Nutritional Aspects
Resistant Starch
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
description Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/82069
Gutiérrez Carmona, Tomy José; Plantain flours as potential raw materials for the development of gluten-free functional foods; Elsevier; Carbohydrate Polymers; 202; 12-2018; 265-279
0144-8617
CONICET Digital
CONICET
url http://hdl.handle.net/11336/82069
identifier_str_mv Gutiérrez Carmona, Tomy José; Plantain flours as potential raw materials for the development of gluten-free functional foods; Elsevier; Carbohydrate Polymers; 202; 12-2018; 265-279
0144-8617
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carbpol.2018.08.121
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0144861718310312
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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