title: Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
abstract: An increase in celiac consumers has caused an increasing interest to develop good quality gluten-free food products with high nutritional value. Snack foods are consumed worldwide and have become a normal part of the eating habits of the celiac population making them a target to improve their nutritive value. Extrusion and deep-frying of unripe plantain, chickpea, and maize flours blends produced gluten-free snacks with high dietary fiber contents (13.7-18.2 g/100 g) and low predicted glycemic index (28 to 35). The gluten-free snacks presented lower fat content (12.7 to 13.6 g/100 g) than those reported in similar commercial snacks. The snack with the highest unripe plantain flour showed higher slowly digestible starch (11.6 and 13.4 g/100 g) than its counterpart with the highest chickpea flour level (6 g/100 g). The overall acceptability of the gluten-free snacks was similar to that chili-flavored commercial snack. It was possible to develop gluten-free snacks with high dietary fiber content and low predicted glycemic index with the blend of the 3 flours, and these gluten-free snacks may also be useful as an alternative to reduce excess weight and obesity problems in the general population and celiac community.
authors: Instituto Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, Yautepec, Morelos, 62731, México.
authors: Pamela C
authors: PC
authors: Flores-Silva
authors: Instituto Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, Yautepec, Morelos, 62731, México.
authors: Sandra L
authors: SL
authors: Rodriguez-Ambriz
authors: Instituto Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, Yautepec, Morelos, 62731, México.
authors: Luis A
authors: LA
authors: Bello-Pérez
mesh_terms: D002446:Celiac Disease / Q000178:diet therapy; D029863:Cicer; D055050:Diet, Gluten-Free; D004043:Dietary Fiber / Q000032:analysis; D005433:Flour / Q000032:analysis; D005504:Food Analysis; D005638:Fruit; D005983:Glutens / Q000008:administration & dosage; D038321:Glycemic Index; D006801:Humans; D028521:Musa; D009753:Nutritive Value; D012639:Seeds; D062410:Snacks; D013213:Starch / Q000032:analysis*; D003313:Zea mays
chemical_list: D004043:Dietary Fiber; D005983:Glutens; D013213:Starch
keywords: Dietary fiber; gluten; glycemic index; slowly digestible starch; snack