Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

Abstract

Prata variety banana starch is little known and has great economic potential due to its extensive cultivation in developing countries. This study characterizes this native starch and modifies by annealing at different temperatures (45, 50, and 55 °C). The native starch presents a high apparent amylose content (46.67%), besides it showing granules of several sizes and shapes containing rounded ends, which remain unchanged with the annealing. The weaker crystals are seen to be strengthened by the treatments at 50 and 55 °C, since the gelatinization onset and peak temperature increase. It also is possible to verify that the molecular order of the double amylopectin helices (ΔH) remains unaltered, but the uniformity of the molecular structure (Tc − To) increases. Regarding the pasting properties, annealing contributes to improving the paste's stability to heat and shear, but contributes to decreasing the stability of cooled starch paste. In addition, annealing increases the paste clarity and the least gelation concentration. Native starch stands out by its high resistant starch content (34.71%), which can be increased to 74.5% through annealing at 55 °C.

Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product

“…Furthermore, the annealing process might induce changes in both amylose and amylopectin, resulting in an amorphous structure and crystal structure. During annealing, the rearrangement of starch granules and interactions with other molecules, such as amylose, amylopectin, lipids, and proteins, led to a stronger starch structure, restricting swelling and reducing susceptibility to stirring action [36,37]. This was supported by the previous results that the peak viscosity of ANN treatment was higher at approximately 3-fold time than that of PBF treatment.…”

Physicochemical and morphological properties of the non‐conventional Calathea allouia starch

“…Setback viscosity (SV) is an indirect measure of starch retrogradation tendency and is a property that helps to estimate starch gel stability during storage, especially when the starch is subjected to low temperatures (cooling and freezing) (Barros et al, 2021; Kaur et al, 2007). SV value observed for C. allouia starch is considered to be low (0.86 ± 0.01 Pa.s), which indicates that the studied starch has a good paste stability to cold or a slow retrogradation (Almeida et al, 2020). Barros et al (2021) observed BV and SV values of 1.55 and 2.12 Pa.s, respectively, for starch of G. allouia .…”

Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties

“…The native ulluco starch showed low lipid content 0.11 ± 0.01%, ash content 0.12 ± 0.02%, and MC of 11.0 ± 1.0%, which can be associated with a high purity extraction product. These components are considered impurities due to the limited ability to bind covalently to the polysaccharides making up the starch granules, affecting the starch's technological performance (de Almeida et al, 2020). These results agree with the values reported by various Andean tubers (Cruz et al., 2016).…”