期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 23, 期 1, 页码 1168-1175出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2020.1788077
关键词
Unripe banana; ripe banana; resistant starch
资金
- Department of Food Science and Nutrition, Meiho University in Pingtung, Taiwan
- Meiho University, Taiwan (R.O.C.)
Banana contains high levels of resistant starch (RSC), which resists digestion. Taiwan is a major producer of banana; however, little work has been reported on their specific characteristics. This study was conducted to investigate the characteristics and RSC of ripe and unripe Taiwanese bananas. The characteristics and RSC significantly differed between varieties and ripening stages. The hardness, L*, pH values, swelling power, total starch, and amylose contents of unripe bananas were significantly higher than ripe bananas, while the starch content depended on the variety and ripening stage. Therefore, Taiwanese bananas could be useful RS source for manufacturing functional foods.
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