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Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, PO Box 24, 62731 Yautepec, Morelos, México

J. De J. Berrios

U.S. Department of Agricultura, Agricultural Research Service Western Regional Research Center (WRRC), 800 Buchanan Street, Albany CA 94710-1105, USA

J. Pan

U.S. Department of Agricultura, Agricultural Research Service Western Regional Research Center (WRRC), 800 Buchanan Street, Albany CA 94710-1105, USA

P. Osorio-Díaz

Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, PO Box 24, 62731 Yautepec, Morelos, México

L.A. Bello-Perez

Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-Jojutla, Colonia San Isidro, PO Box 24, 62731 Yautepec, Morelos, México, labellop{at}ipn.mx

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of L* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of C* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

Key Words: spaghetti • banana starch • resistant starch • sensory evaluation

Food Science and Technology International, Vol. 15, No. 1, 73-78 (2009)
DOI: 10.1177/1082013208102379


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