Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp.

Over the 65-100°C range and at a water content of 1.6kgkg(-1)db, a comparison was conducted between plantain paste (dispersion made of flour and water) and pulp pieces after cooking to evaluate their respective degree of starch gelatinization (α) and in vitro digestibility. Below 76°C and at 100°C, the gelatinization behaviour of starch into pulp pieces and paste was similar, whereas at 85°C a significant mean relative difference was observed in between. For α in the 0-1 range, pieces of plantain pulp exhibited a lower rapidly digestible starch fraction (30%) and a higher resistant starch fraction (33%) than the flour paste, suggesting some structural effects. Both Weibull and exponential models showed a good fit for α over temperature range and starch digestibility fractions over α. Although no explicit relationship was established between the intact pulp structure and grinded flour state of plantain, the evaluation of the degree of starch gelatinization and digestibility of a plantain flour paste, could be used to predict the gelatinization and digestibility behaviour of plantain starch in entire pieces of pulp.

Digestibility prediction of cooked plantain flour as a function of water content and temperature.

The effect of temperature (T=55-120°C) and water content (X1=1.4-2.0 kg kg(-1) dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5°C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1 on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.