Abstract
The digestibility of starch in Saba banana as affected by maturity and physical properties of digesta was investigated. Five maturity stages were identified based on peel color index which also showed significant differences in physicochemical properties and starch granule morphology. The effect of physical properties of digesta was evaluated by monitoring the viscosity throughout the simulated digestion process and comparing two different physical structures of banana: (1) unhomogenized cut samples which have intact tissue structure and (2) homogenized slurry representing disrupted cellular structure. During ripening process, a decrease in starch content was noted with a concomitant formation of sugars and increasing concentration of acids. Green unripe stages showed the highest rate of starch hydrolysis in both physical structures and a decreasing trend was observed as ripening proceeded. The high digesta viscosity values of ripe stages was found to have an inhibitory effect on starch hydrolysis. Similarly, the differences in physical structure of food affected the digestive enzymes efficiency in breaking down starch. These results suggested that the physicochemical changes accompanying maturation and the physical properties (i.e. high viscosity and presence of intact cell structure) of food could significantly impact the rate of starch digestion.
Highlights
‘Saba’ [Musa ‘saba’(Musa acuminata × Musa balbisiana)] is one of the banana cultivars considered to have good potential in the export industry
One of the most noticeable changes during ripening process is in the peel color which acts as a simple indicator of fruit maturity
The combined effect of physical properties and physicochemical changes during maturation could account to the variations in starch digestibility of different stages of Saba banana
Summary
‘Saba’ [Musa ‘saba’(Musa acuminata × Musa balbisiana)] is one of the banana cultivars considered to have good potential in the export industry. As reported in previous in vivo and in vitro studies about almonds[12], legumes[13], carrots[14], and rice[15], intactness of cell wall structure could be a controlling factor in the bioaccessibility of nutrients from plant-based foods For these reasons, a simulated gastrointestinal in vitro digestion model was employed to examine the digestibility of starch in Saba banana as affected by maturity and physical characteristics of the digesta, which involved viscosity and physical structure. The impact of viscosity and gross structure on starch digestibility was evaluated through preparation of unhomogenized cut and homogenized slurry samples The former represented minimally processed food product which retained the tissue structure and could be as a result of limited comminution. The latter, on the other hand, represented structure-less food materials as a result of processing approaches such as crushing and blending or thorough mastication that fully disrupt the cellular structure
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