Journal of Food Technology

Year: 2004
Volume: 2
Issue: 4
Page No. 216 - 220

Beta-Glucan, Fructo-Oligosaccharide and Resistant Starch in Processed Plantain (Musa paradisiaca L.)

Authors : Lorraine L. Niba

Abstract: Resistant starch, beta-glucan and fructo-oligosaccharide are physiologically beneficial carbohydrates which have been associated with the prevention and management of some diet-related diseases. Various plants are therefore being examined as potential sources of non-digestible oligosaccharides. The objective of this study was to quantify these carbohydrates in unripe plantain and to assess the effect of moist heat processes such as autoclaving and parboiling. Unripe plantain was chipped and either parboiled (60 0C or 100 0C) or autoclaved (120 0C or 130 0C) and freeze-dried for 72 hours. Sample material was processed and assayed in duplicate for glucose, fructose, lactose, fructo-oligosaccharide, -glucan and resistant starch content. Glucose content ranged from 0.90 g/100 g to 1.62 g/100 g. Sucrose content ranged from 1.48 g/100 g to 3.87 g/100 g. Lactose content ranged from 0.49 g/100 g to 3.82 g/100 g. Fructo-oligosaccharide levels decreased from 0.67 g/100 g to 0.59 g/100 g with processing, while -glucan content was unchanged. Resistant starch content decreased from 53.6 g/100 g in unprocessed plantain to 3.69 g/100 g in samples autoclaved at 120 oC. While fructo-oligosaccharide and -glucan levels are not greatly influenced by processing conditions, resistant starch and sugar concentrations are susceptible to considerable changes with increasing processing temperature. This is useful in the potential utilization of plantain as a source of resistant starch and possibly fructo-oligosaccharides in functional food applications.

How to cite this article:

Lorraine L. Niba , 2004. Beta-Glucan, Fructo-Oligosaccharide and Resistant Starch in Processed Plantain (Musa paradisiaca L.) . Journal of Food Technology, 2: 216-220.

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