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1860797871410905088
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INTELEK Repository
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Online Access
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| collectionurl |
https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2024-08-30 10:19:14
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Restricted Document
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14461
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UniSZA
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3853-01-FH05-FBIM-18-22023.pdf
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| person |
Frank Columbus
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oai_dc
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https://intelek.unisza.edu.my/intelek/pages/view.php?ref=14461
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| spelling |
14461 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=14461 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Book Chapter application/pdf 26 1.6 Adobe Acrobat Pro DC 20 Paper Capture Plug-in Frank Columbus 2024-08-30 10:19:14 3853-01-FH05-FBIM-18-22023.pdf UniSZA Private Access In vitro starch digestibility of snack bar formulated with green banana Novel low glycaemic index (GI) snack bars were prepared using green banana (Musa acuminata × balbisiana ABB cv. Awak) flour (GBF). Oat was partially substituted with GBF at 5, 10, 15, and 20% (w/w) to prepare SGBF5, SGBF10, SGBF15, and SGBF20, respectively. Snack bar without GBF served as control. Prepared snack bars were evaluated for dietary fibre content (i.e., soluble dietary fibre, insoluble dietary fibre, and total dietary fibre), starch content (i.e., total starch, resistant starch, and digestible starch), estimated glycaemic index (eGI), and sensory attributes. Prepared snack bars containing GBF had significantly higher (P < 0.05) level of insoluble dietary fibre (4.31–10.07%), soluble dietary fibre (4.35–4.58%), total dietary fibre (8.66–14.65%), total starch (74.98– 76.12%), and resistant starch (6.22–7.49%) than that of control (1.12, 4.23, 5.35, 73.88, and 4.72%, respectively). A slow starch hydrolysis rate was recorded with a subsequent reduction of hydrolysis index (13.52–11.22%) and eGI (47.6–46.38) in snack bars containing GBF. Sensory evaluation indicated that snack bar containing 15% (w/w) of GBF (i.e., SGBF15) had the highest overall acceptability (score > 6). As this is a novel snack bar developed with low eGI value, it is expected to benefit consumers, especially those following weight management programme, as well as for diabetic patients. United States America Nova Science Publisher, Inc. 47-68 Flour: Production, Varieties and Nutrition
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| spellingShingle |
In vitro starch digestibility of snack bar formulated with green banana
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| summary |
Novel low glycaemic index (GI) snack bars were prepared using green banana (Musa acuminata × balbisiana ABB cv. Awak) flour (GBF). Oat was partially substituted with GBF at 5, 10, 15, and 20% (w/w) to prepare SGBF5, SGBF10, SGBF15, and SGBF20, respectively. Snack bar without GBF served as control. Prepared snack bars were evaluated for dietary fibre content (i.e., soluble dietary fibre, insoluble dietary fibre, and total dietary fibre), starch content (i.e., total starch, resistant starch, and digestible starch), estimated glycaemic index (eGI), and sensory attributes. Prepared snack bars containing GBF had significantly higher (P < 0.05) level of insoluble dietary fibre (4.31–10.07%), soluble dietary fibre (4.35–4.58%), total dietary fibre (8.66–14.65%), total starch (74.98– 76.12%), and resistant starch (6.22–7.49%) than that of control (1.12, 4.23, 5.35, 73.88, and 4.72%, respectively). A slow starch hydrolysis rate was recorded with a subsequent reduction of hydrolysis index (13.52–11.22%) and eGI (47.6–46.38) in snack bars containing GBF. Sensory evaluation indicated that snack bar containing 15% (w/w) of GBF (i.e., SGBF15) had the highest overall acceptability (score > 6). As this is a novel snack bar developed with low eGI value, it is expected to benefit consumers, especially those following weight management programme, as well as for diabetic patients.
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| title |
In vitro starch digestibility of snack bar formulated with green banana
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| title_full |
In vitro starch digestibility of snack bar formulated with green banana
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| title_fullStr |
In vitro starch digestibility of snack bar formulated with green banana
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| title_full_unstemmed |
In vitro starch digestibility of snack bar formulated with green banana
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| title_short |
In vitro starch digestibility of snack bar formulated with green banana
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| title_sort |
in vitro starch digestibility of snack bar formulated with green banana
|