直链淀粉
淀粉
食品科学
抗性淀粉
栽培
升糖指数
结晶度
化学
差示扫描量热法
园艺
生物技术
生物
血糖性
结晶学
物理
热力学
胰岛素
作者
P. Suresh Kumar,Arumugam Saravanan,Sheeba Narayanan,K.N. Shiva,I. Ravi,M. Mayilvaganan,Raman Pushpa,S. Uma
标识
DOI:10.1016/j.ijbiomac.2021.09.172
摘要
Banana starch, with its nutritional and functional properties, opens up new opportunities for the food industry, which is seeking new starch sources to fulfil rising demand. Herein, physico-chemical, and functional properties of banana starches isolated from dessert, plantain, and cooking cultivars were investigated. Starch yield was higher in Popoulu (30.58%) and Monthan (27.82%). Starch granules registered irregular forms with granule sizes ranging from 8.9 to 55.09 μm. Among the cultivars, the amylose content was ranged between 25.05 and 31.86%. Total starch (95.86 and 95.60%,) and resistant starch (65.56 and 59.20%) were higher in Saba and Monthan respectively. Flour colour index (86.2-90.6) was higher in banana starches. Differential scanning calorimetry and rapid viscosity studies confirmed that starches from Saba (87.67 and 85.71 °C) Monthan (85.36 and 81.65 °C) have a higher gelatinization property. Banana starches were B and C-type with varying crystallinity levels (21.19-52.01%). The in-vitro starch digestibility revealed that Saba starch has a lower hydrolysis rate with lesser glycemic index. PCA showed the greater impact of amylose and resistant starch content on the grouping of varieties. These findings would be useful for food and non-food industries in terms of using banana starch in various food compositions and other industrial applications.
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