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Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states
Food & Function ( IF 5.1 ) Pub Date : 2019-01-09 00:00:00 , DOI: 10.1039/c8fo02266f Laura Roman 1, 2, 3, 4, 5 , Marta Sahagun 5, 6, 7, 8 , Manuel Gomez 5, 6, 7, 8 , Mario M. Martinez 1, 2, 3, 4
Food & Function ( IF 5.1 ) Pub Date : 2019-01-09 00:00:00 , DOI: 10.1039/c8fo02266f Laura Roman 1, 2, 3, 4, 5 , Marta Sahagun 5, 6, 7, 8 , Manuel Gomez 5, 6, 7, 8 , Mario M. Martinez 1, 2, 3, 4
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Starch is the major glycemic carbohydrate related to postprandial glycaemia and it naturally exists in the form of partially crystalline starch granules. Interestingly, the microstructural and granular features of banana starch have been reported to be inherently resistant to enzyme digestion. Converse to bread, sugar-snap cookie dough undergoes minimum starch gelatinization during baking. Therefore, the inclusion of banana starch in sugar-snap cookies could have a major role on starch susceptibility to be undigested or digested slowly, which could be especially relevant in gluten-free diets, typically characterized by a lower fiber intake and higher glycemic response. Here, we demonstrate that the starch digestion rate (k) and consumer's acceptance of gluten-free sugar-snap cookies can be simultaneously improved by a 30% replacement of rice flour by native banana starch. Furthermore, the content of resistant starch was increased from 0.1 to 3.6% (g per 100 g cookie), which would allow labeling of cookies as “source of fiber” in some food regulations. We also showed that the inclusion of fully gelatinized banana starch causes an increase of the water fraction that dramatically shifts the texture from brittle to soggy, according to the three-point bending test, that contributed to worsen consumer's acceptance. Classic sugar-snap cookies are composed mainly of a continuous glassy sucrose–water matrix which confers this product its brittle textural properties. Therefore, when selecting novel starches for low/sustained glycemic response, it is paramount to deliberately formulate sugar-snap cookies to begin their shelf-lives in a glassy state that allows a desired crispy texture.
中文翻译：
速食饼干的营养和物理特性：天然和熔融状态下香蕉淀粉的作用
淀粉是与餐后血糖相关的主要血糖碳水化合物，它以部分结晶的淀粉颗粒形式自然存在。有趣的是，据报道香蕉淀粉的微观结构和颗粒特征固有地对酶消化具有抵抗力。与面包相反，速食曲奇面团在烘烤过程中淀粉糊化最少。因此，香蕉糖中含有的香蕉淀粉可能会对未消化或缓慢消化的淀粉易感性起主要作用，这在无麸质饮食中尤为重要，通常以低纤维摄入和高血糖反应为特征。在这里，我们证明淀粉的消化率（k）和用天然香蕉淀粉代替米粉30％可以同时提高消费者对无麸质糖搭扣曲奇的接受程度。此外，抗性淀粉的含量从0.1％增加到3.6％（每100克曲奇g），这在某些食品法规中允许将曲奇标记为“纤维来源”。我们还表明，根据三点弯曲试验，完全糊化的香蕉淀粉的加入会导致水份增加，从而使质地从脆性转变为湿润，从而使消费者的接受度下降。经典的糖味饼干主要由连续的玻璃状蔗糖-水基质组成，使该产品具有易碎的质地。因此，对于低选择新型淀粉时/持续血糖反应，
更新日期：2019-01-09
中文翻译：
速食饼干的营养和物理特性：天然和熔融状态下香蕉淀粉的作用
淀粉是与餐后血糖相关的主要血糖碳水化合物，它以部分结晶的淀粉颗粒形式自然存在。有趣的是，据报道香蕉淀粉的微观结构和颗粒特征固有地对酶消化具有抵抗力。与面包相反，速食曲奇面团在烘烤过程中淀粉糊化最少。因此，香蕉糖中含有的香蕉淀粉可能会对未消化或缓慢消化的淀粉易感性起主要作用，这在无麸质饮食中尤为重要，通常以低纤维摄入和高血糖反应为特征。在这里，我们证明淀粉的消化率（k）和用天然香蕉淀粉代替米粉30％可以同时提高消费者对无麸质糖搭扣曲奇的接受程度。此外，抗性淀粉的含量从0.1％增加到3.6％（每100克曲奇g），这在某些食品法规中允许将曲奇标记为“纤维来源”。我们还表明，根据三点弯曲试验，完全糊化的香蕉淀粉的加入会导致水份增加，从而使质地从脆性转变为湿润，从而使消费者的接受度下降。经典的糖味饼干主要由连续的玻璃状蔗糖-水基质组成，使该产品具有易碎的质地。因此，对于低选择新型淀粉时/持续血糖反应，
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