In vitro digestibility, physicochemical, thermal and rheological properties of banana starches

Utrilla-Coello, Rubí G.; Rodríguez-Huezo, M.E.; Carrillo-Navas, H.; Hernández-Jaimes, C.; Vernon‐Carter, E.J.; Alvarez-Ramı́rez, José

doi:10.1016/j.carbpol.2013.09.019

Cited by 77 publications

(77 citation statements)

References 41 publications

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“…Note, according to the obtained results (Figure 3), that only an endothermic peak was obtained during the analysis of starch, which suggests, according Yoo & Jane (2002), that no amylose complexed with lipids. Similar results of the temperature and enthalpy were found in varieties like Nanicão Silver Anã, Morado and Male (Leonel et al, 2011;Utrilla-Coello et al, 2014). These results may be closely associated with the amylose levels found that ranged from 19-37%.…”

Section: Thermal Starch Propertysupporting

confidence: 75%

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

et al. 2017

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So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB -Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.Keywords: amylopectin; amylose; extraction; regress; syneresis.Practical Application: The study of unconventional starches assists in new technologies for the food sector.

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Section: Thermal Starch Propertysupporting

confidence: 75%

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

et al. 2017

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“…Oval shape of granules obtained from unripe Mabonde flour is in agreement with the work of Utrilla-Coello et al. (2014) which showed starch granules exhibiting regular shapes with oval appearance. Drying temperature of 70°C for 12 h during flour production, as well as differences in cultivars (Sivak and Preiss 1998; Jackson 2003) account for the variations in granule morphology among the different cultivars.…”

Section: Resultsmentioning

confidence: 99%

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

Anyasi

Jideani

Mchau

2015

Food Science & Nutrition

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Banana cultivars––Luvhele (MusaABB), Mabonde (MusaAAA), and Muomva-red (Musa balbisiana) ––were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly (P < 0.05) in their morphology, pH, titratable acidity and total soluble solids with no significant difference in their ash content. Individual cultivars showed variations in flour starch granule when observed using a scanning electron microscope. Characterization of cultivars for total polyphenols (TPs) and antioxidant activity upon pretreatment with ascorbic, citric, and lactic acid shows that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay of samples varied significantly as Muomva-red cultivar (1.02 ± 0.01 mg GA/g) expressed the highest DPPH activity at lactic acid concentration of 20 g/L. Total polyphenol content was also highest for Muomva-red [1091.76 ± 122.81 mg GAE/100 g (d.w.)]. The high amount of TPs present in these cultivars make them suitable source of bio-nutrients with great medicinal and health functions.

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“…The total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch fractions were determined as reported by Utrilla-Coello et al (2014), with slight modifications. Samples (400 mg) of raw and toasted maize flour were added with 8 mL of water, and the mixture was cooked in a boiling water bath for 20 min.…”

Section: Starch Digestibilitymentioning

confidence: 99%

In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Carrera

Utrilla-Coello

Bello-Pérez

et al. 2015

Carbohydrate Polymers

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In vitro digestibility, physicochemical, thermal and rheological properties of banana starches

Cited by 77 publications

References 41 publications

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

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