Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
The effect of non-starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten-free foods. The aim of this study is to evaluate the effect of the non-starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and
