Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.).

ABSTRACT: 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 μm 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 ± 7-96

SUBMITTER: Yang M 

PROVIDER: S-EPMC9579327 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature