Agronomic yield and starch properties of banana cultivars

Leonel, Magali; Leonel, Sarita; Santos, Thaís Paes Rodrigues dos; Souza, Jackson Mirellys Azevêdo; Martins, Rafaelly Calsavara; Silva, Marcela Sant’Anna Cordeiro da

doi:10.1590/s1678-3921.pab2021.v56.02491

Cited by 4 publications

(3 citation statements)

References 23 publications

(29 reference statements)

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“…A biomassa de banana verde é vantajosa como uma terapia adjuvante na constipação funcional, principalmente na redução das doses de laxantes. Leonel et al, 2021 Avaliar as cultivares de bananeira quanto ao rendimento agronômico e características de amido.…”

Section: Cassettari Et Al 2019unclassified

“…O reaproveitamento de resíduos e subprodutos, disponibilidade local, viabilidade tecnológica, significado cultural e desenvolvimento de alimentos especiais são a motivação para explorar amidos não convencionais como o de genótipos de banana. O amido da banana verde apresenta propriedades físico-químicas diferentes dos amidos comerciais, o que agrega o valor de mercado (Leonel et al, 2021).…”

Section: Amido Resistenteunclassified

“…De acordo com Leonel et al (2021), o amido classificado quimicamente como polímero vem sendo utilizado em indústrias alimentícias para diversas finalidades, tais como: espessante, estabilizante, adesivo, agente coloidal, ingrediente funcional, entre outros. Matéria prima importante em muitos produtos alimentícios, suas principais fontes comerciais são milho, batata, arroz, mandioca e trigo.…”

Section: Introductionunclassified

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Biomassa de banana verde: alimento funcional, uma revisão

Teles

Miyoshi²,

Crozatti³

et al. 2022

RSD

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A crescente procura por alimentos funcionais e/ou saudáveis tem sido expressiva nos últimos anos. A banana, quando verde e cozida consiste, em grande parte, em amido resistente, este um alimento funcional do tipo prebiótico. O presente trabalho traz uma revisão bibliográfica integrativa do período dos últimos 5 anos nos seguintes bancos de dados: LILACS (Literatura Latino Americana e do Caribe em Ciências da Saúde), MedLine (Medical Literature Analysis and Retrieval System Online), SciElo (Scientific Eletronic Library Online). Com os seguintes descritores: biomassa, biomassa de banana verde, banana verde, alimento funcional. Foi aplicado um filtro para os artigos pertinentes ao tema. Posteriormente, foram descartados os artigos em duplicata, repetidos, publicados em mais de um banco de dados. Feita uma análise sistemática, as informações relevantes foram elencadas no presente trabalho.

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Section: Cassettari Et Al 2019unclassified

Section: Amido Resistenteunclassified

Section: Introductionunclassified

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Biomassa de banana verde: alimento funcional, uma revisão

Teles

Miyoshi²,

Crozatti³

et al. 2022

RSD

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Internal Quality Assessment of East African Highland Cooking Banana (Musa spp.) Flour: Significance for Breeding and Industrial Applications

Khakasa,

Muyanja,

Mugabi

et al. 2023

Foods

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This study assessed the internal quality traits of East African Highland cooking banana flours, exploring their significance for breeding and potential industrial applications. Twenty cultivars (nine hybrids and eleven landraces) were used. Swelling power capacity, water solubility, water absorption capacity, water absorption index, freeze–thawing stability, and pasting characteristics of banana flour were assessed using standard methods. The results showed that cultivars with high swelling power also exhibited a high water absorption capacity and water absorption index, thus making them suitable for bakery industries. The water absorption capacity ranged between 5.66% (N2) and 11.68% (N11). Landraces KBZ (9.01) and NKYK (8.05), and hybrids N11 (11.68) and N9 (8.48) are suitable as thickeners due to high WAC. Hybrids (N7, 27.83%, and N9, 22.59%) and landraces (NMZ, 32.69%, and NFK, 34.24%) had low freeze–thawing stability, hence it is applicable as a food stabilizer. Landrace NKT (19.14%) and hybrid N9 (16.95%) had the highest solubility, and landrace KBZ (6.93%) and hybrid N3 (6.66%) had the lowest solubility. Landraces MSK (6265), NKY (3980), and NFK (3957), and hybrids N6 (3608), N7 (3505), and N9 (3281 RVU) had high peak viscosity. The trough viscosity, final viscosity, and breakdown viscosity of cultivars varied from 422.5 to 5004 RVU. The landraces MSK (5021 RVU) and NFK (4111 RVU) had the highest final viscosity, making them suitable for application in the food industry for thick and stable sauces. Landrace TRZ had the lowest pasting temperature (62.7 °C), making it advantageous for use where fast gelatinization is required, hence saving energy costs and cooking time. These findings suggest that the genetic attributes inherent in cultivars can be incorporated into breeding programs targeting required traits for industrial application.

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Seasonal Variations in the Starch Properties of Sweet Potato Cultivars

et al. 2023

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Starch is widely used in the food and non-food industries, and this is related to its physicochemical characteristics. In the coming years, climate changes will become unpredictable, and these conditions may affect the process of starch biosynthesis and polymer properties. The sweet potato starch market has grown substantially in recent years and understanding the environmental impacts on starch characteristics will contribute to advances for the sector. Herein, the effects of the growing season on the structural, morphological, and physicochemical properties of sweet potato starches were evaluated. Sweet potato trials with two Brazilian cultivars (Canadense and Uruguaiana) were installed in the dry season (planting in March and harvesting in July) and rainy season (planting in October and harvesting in March). Regardless of the cultivar, starches isolated from plants grown in the rainy season have a more ordered structure, with higher gelatinization temperatures, thermal stability, and resistant starch content. Starches from plants grown in the dry season have a higher percentage of small granules with lower crystallinity and lower gelatinization temperatures. These findings can be useful as early knowledge of these changes can help the supply chain to better plan and target suitable markets for naturally modified sweet potato starches.

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Agronomic yield and starch properties of banana cultivars

Cited by 4 publications

References 23 publications

Biomassa de banana verde: alimento funcional, uma revisão

Biomassa de banana verde: alimento funcional, uma revisão

Internal Quality Assessment of East African Highland Cooking Banana (Musa spp.) Flour: Significance for Breeding and Industrial Applications

Seasonal Variations in the Starch Properties of Sweet Potato Cultivars

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