Banana Cultures: Agriculture, Consumption, and Environmental Change in Honduras and the United States (review)

Lang, James

doi:10.1353/tech.2007.0078

Cited by 1 publication

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“…The physical arrangement of the two principal starch components (amylose and amylopectin) in the food system (packing of the semicrystalline structures of starch granules) and their interrelation and/or interconnection with other food components (i.e., protein, lipids, fiber) determine the physicochemical and functional properties of starch and its susceptibility to amylolytic enzymes, and thus its bioavailability [17]. The arrangement of starch constituents in the food matrix changes continuously under the influence of hydrothermic parameters during both food processing and storage [64]. An in vitro classification has been proposed for starch, based on its digestive fate in the gastrointestinal tract.…”

Section: Starch Digestibilitymentioning

confidence: 99%

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Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential

Bello‐Pérez¹,

Paredes‐López

2009

Food Eng. Rev.

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Starch is a polymer widely distributed in the nature and it is the principal component of cereals, tubers, legumes, and unripe fruits. Traditionally, starch has been isolated and used as raw material in diverse food products to produce or to improve specific functionalities and nowadays novel starches from unconventional sources have gained interest due to improved or due to different physicochemical and functional characteristics, especially for new food products. Recently, the potential nutraceutical characteristics of starchy products have increased the interest on this biopolymer. In this review, we describe the physicochemical and digestibility characteristics of starch present in diverse food crops namely maize and beans, and unconventional starch sources such as banana (Musa paradisiaca L.), mango (Mangifera indica L.), amaranth (Amaranthus hypochondriacus), and barley (Hordeum vulgare), among others. The starch after cooking, the storage of starchy products and the potential of starch isolated from unconventional sources to produce resistant starch-rich products using different treatments are emphasized.

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Section: Starch Digestibilitymentioning

confidence: 99%

“…Native starch granules are slowly attacked by salivary and pancreatic amylases. When a physic treatment is applied, fissures may appear on the granule surface increasing the susceptibility of starch to a-amylase [64].…”

Section: Starch Digestibilitymentioning

confidence: 99%

Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential

Bello‐Pérez¹,

Paredes‐López

2009

Food Eng. Rev.

View full text Add to dashboard Cite

show abstract

Banana Cultures: Agriculture, Consumption, and Environmental Change in Honduras and the United States (review)

Cited by 1 publication

References 0 publications

Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential

Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential

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