期刊
FOOD CHEMISTRY-X
卷 16, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fochx.2022.100473
关键词
Banana starch; Resistant starch; Crystallinity; Thermal properties; Pasting properties; Rheological properties
资金
- Shaanxi Province Agricultural Sci-ence and Technology Innovation and Transformation Project
- [NYKJ-2020-YL19]
Banana starches from five banana varieties in Tanzania were analyzed for their composition, structure, physicochemical and rheological properties. The results showed that banana starches had a range of amylose and resistant starch content, as well as specific crystalline patterns and particle size. They also exhibited stable viscosity characteristics during gelatinization.
Banana starches were isolated from five banana varieties in Tanzania to analyze the proximate composition, structure, physicochemical and rheological properties. The amylose content of banana starches was 29.92 +/- 0.17 %-39.50 +/- 0.08 % and the resistant starch content of cooked banana starches ranged from 44.74 +/- 1.72 % to 55.43 +/- 1.52 %. Banana starch granules presented irregular shapes with particle size of 21.73 to 24.67 mu m and showed B-type or C-type crystalline patterns with crystallinity of 36.69 % to 41.83 %. The solubility and the swelling power were 2.5 +/- 0.42 %-4.4 +/- 0.57 % and 11.27 +/- 0.04 %-12.48 +/- 0.71 %, respectively. Mzuzu and Malindi starches possessed lower gelatinization temperature. The high gelatinization peak viscosity (2248 +/- 67-2897 +/- 71 cP), low breakdown (556 +/- 7-960 +/- 41 cP) and low setback (583 +/- 29-864 +/- 118 cP) indicated banana starch could replace chemically cross-linked starch for applications that require stable viscosity. The rheological analysis showed that banana starches exhibited shear thinning behavior and had great processing adaptability. The results all above will provide basic data for the development and utilization of banana starch.
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