The Effects of Treatments on Batu Banana Flour and Percentage of Wheat Substitution on The Resistant Starch, In Vitro Starch Digestibility Content and Palatability of Cookies Made with Banana (Musa balbisiana Colla) Flour

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Ratnasari, D.^1 ; Rustanti, N.^1,2 ; Arifan, F.^3 ; Afifah, D.N.^1,2

Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

CENURE (Center of Nutrition Research), Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^2

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^3

关键词: Autoclaving-cooling;    Completely randomized designs;    Diabetes mellitus;    Different treatments;    Endocrine disease;    Processing method;    Spontaneous fermentation;    Treatment methods;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012003/pdf
DOI  :  10.1088/1755-1315/116/1/012003

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Diabetes mellitus (DM) is the most common endocrine disease worldwide. Resistant starch is polysaccharide that is recommended for DM patient diets. One of the staple crops containing resistant starch is banana. It is the fourth most important staple crop in the world and critical for food security, best suited plant in warm, frost-free, and coastal climates area. Among banana varieties, Batu bananas (Musa balbisiana Colla) had the highest content of resistant starch (∼39%), but its use as a food ingredient is limited. Inclusion of Batu banana flour into cookies manufacturing would both increase the economic value of Batu bananas and provide alternative snacks for DM patients. Here we sought to examine whether cookies made with modified Batu banana flour would be a suitable snack for DM patients. This study used a completely randomized design with two factors: substitution of Batu banana flour (25%, 50%,75%) for wheat-based flour and Batu banana flour treatment methods (no treatment, autoclaving-cooling, autoclaving-cooling-spontaneous fermentation). The resistant starch and in vitro starch digestibility levels were analyzed using two-way ANOVA and Tukey test, whereas the acceptance level was analyzed by Friedman and Wilcoxon tests. The content of resistant starch and in vitro starch digestibility of the different treatments ranged from 3.10 to 15.79% and 16.03 to 52.59%, respectively. Both factors differed significantly (p0.05). Meanwhile, palatability in terms of color, aroma, texture, and flavor differed significantly among the different treatments and starch contents (p