Journal
CARBOHYDRATE POLYMERS
Volume 101, Issue -, Pages 154-162Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.09.019
Keywords
Banana starch; Physicochemical properties; Thermal properties; In vitro digestibility; Rheology
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Banana starches (BS) were isolated from Enano, Morado, Valery and Macho cultivars. The BS possessed B-type crystallinity and an amylose content varying from 19.32 to 26.35%. Granules had an oval morphology with different major-to-minor axis ratios, exhibiting both mono- and bi-modal distributions and mean particle sizes varying from 32.5 to 45 pm. BS displayed zeta-potential values ranging between 32.25 and -17.32 mV, and formed gels of incipient to moderate stability. The enthalpy of gelatinization of BS affected the crystalline order stability within the granules. In-vitro digestibility tests showed fractions as high as 68% of resistant starch. Rheological oscillatory tests at 1 Hz showed that BS dispersions (7.0%, w/w) exhibited Type III behaviour, attributed to the formation of a continuous phase complex three-dimensional amylose gel reinforced by swollen starch granules acting as fillers. Amylose content and granules morphology were the main factors influencing the BS properties. (C) 2013 Elsevier Ltd. All rights reserved.
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