Physicochemical properties and in vitro digestibility of starches from different Taiwanese banana cultivars

Abstract

The physicochemical and digestive properties of starches from Taiwanese bananas (Musa AAA Cavendish; Pei Chiao, Tai Chiao No. 5, Tai Chiao No. 7, and Musa ABB; Kluai Namwa) were studied. Relationships between properties and banana cultivars were evaluated by principal component analysis (PCA). Results showed that the bananas had high starch (91.11 - 96.24%; dry basis), and low protein (0.16 - 0.31%), fat (not detected), and ash (0.25 - 0.35%) contents. Amylose contents, gelatinisation transition temperature, and gelatinisation enthalpy (ΔH) varied from 25.89 to 33.48%, 63.89 to 86.83°C, and 9.8 to 12.3 J/g, respectively. Banana starch pastes exhibited high peak viscosity (357.92 - 477.69 RVU), low breakdown viscosity (88.69 - 194.31 RVU), and low setback viscosity (37.67 - 147.08 RVU). Swelling power and solubility of all four banana cultivars rapidly increased at 75°C with highest swelling power (21.40 - 33.99 g water/g starch) and solubility (22.92 - 38.62%) values observed at 95°C. In vitro digestibility tests of raw banana starches showed 74.09 to 85.88% resistant starch (RS). Kluai Namwa had the highest RS content. After cooking, RS converted to rapidly digestible starch (RDS), and slowly digestible starch (SDS). RS and SDS remained in cooked bananas with lowest and highest combined values being observed in cooked Tai Chiao No. 5 and Kluai Namwa starch, respectively. Combined SDS and RS of the four studied banana cultivars ranged from 24.53 to 46.94%. Relationships of various properties evaluated by PCA showed that the first two components described 88.2% of the total variance.

Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening

“…Several studies have shown that the factors affecting the banana firmness include cultivar, cultivation method, climate, supply chain, and ripening stage [7,8,15,16,21,49]. In this study, the results of the change in banana pulp texture showed that firmness decreased significantly during the ripening stage (Table 3).…”

“…However, the crude fiber and fat contents of the banana cultivar Pei Chiao used in this study showed similar results to those reported by Oyeyinka and Afolayan [42] for M. sinensis. Generally, the basic components of bananas are related to the effects of the variety, soil, agronomic practices, cultivation, and harvest season [4,18,21,[43][44][45]. Different superscripted and lowercase letters in the same column represent significant differences (p < 0.05).…”

“…The WI value represents the whiteness of the sample, which increased with the ripening of the banana during the ripening stage, but the lowest whiteness was observed on the ninth day of development, which was also affected by brown spots. Thus, evidence of the ripening course is visible, in which the color of the banana peel changes from green to yellow due to chlorophyll degradation with marginal changes in carotenoids and phenols, while brown spots appear during ripening stage 9, followed by softening of the pulp, which begins spoilage, leading to serious economic losses [5,7,8,10,21,46,47].…”

“…Therefore, the most cost-effective way to reduce micronutrient malnutrition banana is to introduce the cultivars selected and bred for increased mineral nutrition [15]. Remarkably, the differences in mineral content can be attributed not only to banana cultivars but also to soil, climate, agricultural practices (fruit development stages and conditions), irrigation water quality, and storage conditions [15][16][17][18][19][20][21]. Unfortunately, current scholarly reports on the use of genetic modification to develop bananas rich in iron, zinc, and carotenoids or breeding to enhance the mineral content of other fruits are still in their infancy and are not yet commercialized [10,15,20,22,23].…”

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

“…Bananas had a significant amount of carbohydrate having 91.11–96.24 percent; (dry basis), but only trace amounts of protein (0.16–0.31), fat (not identified), and ash with 0.25%–0.35%. Gelatinization enthalpy (H) extended from 9.8 to 12.3 J/g, while amylose concentrations were between 25.89 and 33.48 percent and the transition temperature was between 63.89 and 86.83°C (Samanros & Lin, 2021 ). The gelatinization temperature of green banana starch was found to be rather high, at 73.37°C (Coutinho et al., 2021 ).…”