Composite Durum Wheat Flour/Plantain Starch White Salted Noodles: Proximal Composition,Starch Digestibility,and Indigestible Fraction Content

In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total starch (TS) level and the content of starch available for digestible enzymes (AS) decreased as the plantain starch level increased, a pattern that may be related to increased starch lixiviation during cooking of noodles containing plantain starch. There was an inverse pattern for resistant starch (RS). RS content in control (durum wheat flour) noodles was ≈50% lower than in the samples containing plantain starch. The soluble indigestible fraction (SIF) content in all samples was higher than the insoluble counterpart (IIF). The total indigestible fraction varied according to the wheat substitution level. Although the hydrolysis index (HI) and predicted glycemic index (pGI) of plantain starch noodles were moderate and decreased as the plantain starch proportion rose. These composite noodles exhibited higher indices than the control sample, a phenomenon that may also be dependent on the product physical structure. Results indicate that in spite of the increased starch digestion rate, plantain starch noodles are a better source of indigestible carbohydrates than pure wheat starch pasta. This might have dietetic applications.