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Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.).

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Title Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.).
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Creator Suresh Kumar P., Saravanan A., Sheeba.N., Shiva, Ravi. I Mayil Vaganan. M., Pushpa.R., and Uma.S
 
Subject Food industries; Glycemic index; Nutrition; Resistant starch; Thermal properties
 
Description The physicochemical, and functional properties of banana starches isolated from dessert, plantain, and cooking cultivars were discussed
Banana starch, with its nutritional and functional properties, opens up new opportunities for the food industry, which is seeking new starch sources to fulfill rising demand. Herein, the physicochemical, and functional properties of banana starches isolated from dessert, plantain, and cooking cultivars were investigated. The starch yield was higher in Popoulu (30.58%) and Monthan (27.82%). Starch granules registered irregular forms with granule sizes ranging from 8.9 to 55.09 μm. Among the cultivars, the amylose content ranged between 25.05 and 31.86%. Total starch (95.86 and 95.60%,) and resistant starch (65.56 and 59.20%) were higher in Saba and Monthan respectively. The flour colour index (86.2-90.6) was higher in banana starches. Differential scanning calorimetry and rapid viscosity studies confirmed that starches from Saba (87.67 and 85.71 °C) and Monthan (85.36 and 81.65 °C) have a higher gelatinization property. Banana starches were B and C-type with varying crystallinity levels (21.19-52.01%). The in-vitro starch digestibility revealed that Saba starch has a lower hydrolysis rate with a lesser glycemic index. PCA showed the greater impact of amylose and resistant starch content on the grouping of varieties. These findings would be useful for food and non-food industries in terms of using banana starch in various food compositions and other industrial applications.
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Date 2022-11-11T10:51:28Z
2022-11-11T10:51:28Z
2021-09-30
 
Type Article
 
Identifier 1. Suresh Kumar P., Saravanan A., Sheeba .N., Shiva, Ravi. I Mayil Vaganan. M., Pushpa.R., and Uma.S.(2021) Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.). International Journal of Biological Macromolecules. 191(30): 1056-1067.
0141-8130
http://krishi.icar.gov.in/jspui/handle/123456789/75028
 
Language English
 
Relation Not Available;
 
Publisher ScienceDirect