|
Nutritional composition, in vitro starch digestibility and estimated glycemic index of three varieties of 'Kluai Namwa' banana (Musa sapientum L.) and its products |
|---|---|
| รหัสดีโอไอ | |
| Creator | 1. Nednapis Vatanasuchart 2. Pisut Butsuwan 3. Wassana Narasri |
| Title | Nutritional composition, in vitro starch digestibility and estimated glycemic index of three varieties of 'Kluai Namwa' banana (Musa sapientum L.) and its products |
| Publisher | Maejo University |
| Publication Year | 2558 |
| Journal Title | Maejo International Journal of Science and Technology |
| Journal Vol. | 9 |
| Journal No. | 2 |
| Page no. | 265 |
| Keyword | Bananas,nutritional composition,starch digestibility,glycemic index |
| ISSN | 1905-7873 |
| Abstract | The effects of ripening on nutritional composition, in vitro starch digestibility and estimated glycemic index (GI) of banana pulp obtained from three varieties of Kluai Namwa banana (Mali-ong, Khao-nuan and Laong-nam) were determined. The ripening stage has no significant effect on the energy and carbohydrate of the bananas. Laong-nam has the lowest energy: 390.03?0.16 kcal/100g at the ripe stage. Rapid conversion of starch into more soluble sugars, mainly glucose and fructose, with ripening was observed for all varieties. Ripe Laong-nam has the lowest total sugars of 41.61?0.05 g/100g. A reduction in total dietary fibre, mainly insoluble fibre, was found for the ripe bananas of all varieties, while soluble fibre increases with ripening; Laong-nam gives the highest of 2.84?0.23 g/100g. The GI of the bananas obtained at different ripening stages is less than 55; Laong-nam has the lowest of 46.4. Flour and extruded snack processed from green bananas show low GI, with Laong-nam having the lowest value. A slow rate of starch digestion of banana pulp, flour and snack was observed among the varieties and was associated with their GI values. This could be related to the composition of resistant starch in the bananas. |
