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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #205952
Title: Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

Author
item HERNANDEZ-NAVA, ROCIO - National Polytechnic Institute
item Berrios, Jose
item Pan, James
item OSORIO-DIAZ, PABLO - National Polytechnic Institute
item BELLO-PEREZ, LUIZ - National Polytechnic Institute

Submitted to: Food Science and Technology International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/23/2008
Publication Date: 6/1/2009
Citation: Hernandez-Nava, R.G., Berrios, J.D., Pan, J., Osorio-Diaz, P., Bello-Perez, L.A. 2009. Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch. Food Science and Technology International. 15(1):73-78.

Interpretive Summary: Interpretative Summary Pasta products, such as spaghetti, are relatively healthy foods traditionally manufactured from durum wheat semolina and water. Nutritionally improved spaghetti product with additional health benefits can be produced by supplementing durum wheat with suitable food additives, such as banana starch. In this study semolina was replaced at levels of 5, 10, 15 and 20 % (w/w) with banana starch. The mixtures were made into dough by adding water, and made into spaghetti. The spaghetti without banana starch addition and those with 5 and 10 % of banana starch had similar thickness, but spaghetti with 15 and 20 % of banana starch were more slender. Moisture, fat, minerals and protein content decreased when banana starch level in the spaghetti increased. Conversely, the concentration of dietary fiber increased with an increase in the level of banana starch in the spaghetti. Sensory evaluation demonstrated that spaghetti with 5, 10 and 20% of plantain starch addition tasted similar to spaghetti without banana starch addition. The result of this study shows great potential for the fabrication of spaghetti supplemented with banana starch to increase the concentration of dietary fiber in the final product.

Technical Abstract: Pasta products, such as spaghetti, are relatively healthy foods traditionally manufactured from durum wheat semolina and water. Nutritionally improved spaghetti products with additional health benefits can be produced by supplementing durum wheat with suitable food additives, such as banana starch. In this study, semolina was replaced at levels of 5, 10, 15 and 20 % (w/w) with banana starch. The mixtures were made into dough by adding water, extruded and dried. Control spaghetti (without banana starch) and those with 5% and 10% of banana starch addition had similar diameter, but spaghetti with 15% and 20% of banana starch showed the lowest diameter. Moisture, lipid, ash and protein contents generally decreased when banana starch level in the spaghetti increased. Conversely, the concentration of RS increased significantly with an increase in the level of banana starch in the spaghetti. Sensory evaluation demonstrated that spaghetti with 5, 10 and 20% of plantain starch addition, were statistically similar to the control sample. The result of this study shows great potential for the fabrication of spaghetti supplemented with banana starch to increase the concentration of dietary fiber in the final product.