61A-22 |
Physicochemical changes of banana starch due to physical and chemical modifications |
K. WALISZEWSKI1, M. A. Aparicio, L. Bello, Sr., and J. A. Monroy, Sr. (1) Unidad de Investigación y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Veracruz, 91860, Mexico The banana is considered, as the fourth on the list of developing world's most important food crops, after rice, wheat and maize. Banana Musa var. valery is a small fruit size variety grown mostly in southern states of México, mainly Tabasco and due to a low commercial acceptance for export, it can be considered as a possible resource for industrial processing and starch production. Native starches represent many disadvantageous properties limiting their wide application and industrial use. Functional properties of starches available on the commercial market, are often submitted for physical modification (gelatinization) or for slight and relatively simple chemical modifications to fulfil food industry necessity due to freeze-thaw stability of pastes, gel transparency, gel syneresis and texture, improving film formation and adhesion. The objective of this study was to characterise some physicochemical properties of native banana starch and the effect of physical treatment (gelatinization) and chemical modification (phosphation and hydroxypropylation) on starch properties changes. Green unripened banana fruit (Musa valery) of 90 days after flowering was used. The starch was obtained employing a Bruisman procedure with some modifications. Starch proximate analysis was carried out using AACC methods. Particle size analysis, reflectance colorimeter, amylose content, blue value, swelling power, starch solubility, water retention, paste clarity, X-ray diffraction and differential scanning calorimetry were considered in starch analysis. Banana starch was of 91 % of purity, 41 % of amylose, irregularly shaped with spheroid and elongated forms as predominant, type C in X-ray diffraction, the maximum absorbance wavelength of starch-iodine complex was 563 nm. Starch modification decreased L value but hydroxypropylation increased starch solubility, water retention and swelling power. Physical and chemical modifications produced higher clarity and freeze-thaw stability. Banana starch can be considered as an important unconventional starch resource for food production.
Session 61A, Carbohydrate
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