Banana starch: Properties, description, and modified variations - A review

Kaur, Lovepreet; Dhull, Sanju Bala; Kumar, Pradyuman; Singh, Ajay

doi:10.1016/j.ijbiomac.2020.10.058

Cited by 76 publications

(27 citation statements)

References 37 publications

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“…An exploration of the RS market reveals a growing interest in green banana starch flours. Although bananas are high in starch and have high amylose to amylopectin ratio (Kaur et al., 2020), in their unripened state, they remain high in native starch granules rich in RS2. Commercially available green banana flours are commonly marketed as gluten‐free, flour, and sweetener options high in fiber and suitable for ketogenic diets (see Table 4).…”

Section: Market Analysis Of Rs Ingredients and Productsmentioning

confidence: 99%

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

Walsh

Lucey

Walter

et al. 2022

Comp Rev Food Sci Food Safe

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Dietary fiber intakes in Western societies are concerningly low and do not reflect global recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a fermentable dietary fiber that has attracted research interest. As an isolated ingredient, its fine particle size, relatively bland flavor, and white appearance may offer an appealing fiber source to the Western palate, accustomed to highly refined, processed grains. This review aims to provide a comprehensive insight into the current knowledge (classification, production methods, and characterization methods), health benefits, applications, and acceptability of RS. It further discusses the present market for commercially available RS ingredients and products containing ingredients high in RS.The literature currently highlights beneficial effects for dietary RS supplementation with respect to glucose metabolism, satiety, blood lipid profiles, and colonic health. An exploration of the market for commercial RS ingredients indicates a diverse range of products (from isolated RS2, RS3, and RS4) with numerous potential applications as partial or whole substitutes for traditional flour sources. They may increase the nutritional profile of a food product (e.g., by increasing the fiber content and lowering energy values) without significantly compromising its sensory and functional properties. Incorporating RS ingredients into staple food products (such as bread, pasta, and sweet baked goods) may thus offer an array of nutritional benefits to the consumer and a highly accessible functional ingredient to be greater exploited by the food industry.

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Section: Market Analysis Of Rs Ingredients and Productsmentioning

confidence: 99%

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

Walsh

Lucey

Walter

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…Starch is the main dietary source of carbohydrates and the most abundant storage polysaccharide in plants, which exists in the amyloplast of plant fruits, pericarps, or seeds [1] . They can be obtained from a variety of plant sources such as cereals (wheat, corn, and rice) [2] , tuber crops (potato, cassava, and yam) [3] , legumes (bean and pea) [4] and green or immature fruits (banana, mango, and kiwifruit) [5] , [6] , [7] . Among them, raw kiwifruit, that is, during or before the commercial picking period is a new source of fruit-derived starch (40–60% on a dry basis) that has not been focused on [8] .…”

Section: Introductionmentioning

confidence: 99%

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Wang

Lan

et al. 2022

Ultrasonics Sonochemistry

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“…[ 13 ] For instance, it has been reported increased crystallinity index, different viscoelastic properties, and decreases in the amylose content of certain varieties of banana starches during ripening. [ 14,15 ] Other authors reported decreases in the amylose content and the number of short amylopectin chains, resulting in a higher gelatinization temperature of starch from ripe rice. [ 16 ] Therefore, this work aimed to study the physicochemical properties of ripe and unripe chontaduro flours, isolated starches, and fats.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

et al. 2021

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The functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.

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Banana starch: Properties, description, and modified variations - A review

Cited by 76 publications

References 37 publications

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

Resistant starch—An accessible fiber ingredient acceptable to the Western palate

Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

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