Abstract
ABSTRACT Crystalline pattern, granular morphology, physicochemical and pasting properties of banana starch and flour from three cooking banana cultivars (Kapas, Kepok and Nangka) and one dessert banana cultivar (Ambon) were compared. The result showed that cooking banana had a B-type crystalline pattern, while the dessert banana exhibited a C-type crystalline pattern. The flour exhibited higher crystallinity than the extracted starch. Nangka and Ambon starches possessed similar crystallinity (33–34%) while the crystallinity of Kapas starch (38.6%) was close to that of Kepok starch (39.4%). Elongated shape was typical of the starch granules of Kapas while spheroidal shape was seen in the rest of the cultivars. Cultivar did not significantly affect the swelling volume (SV) and solubility (except in Ambon cultivar) (p > .05) but determined water absorption capacity (WAC) and freeze-thaw stability (FTS) (p > .05). Ambon cultivar was the most stable to retrogradation while Kepok was the least stable which may be attributed to the different contents of amylose. Pasting properties, color and texture characteristics of starch were dependent on their cultivars and the presence of non-starch components. Non-starch contents increased the functional properties, pasting point and breakdown viscosity but decreased texture characteristics and setback viscosity. Kepok was the most resistant to gelatinization. Overall granule shape and starch crystalline type did not play any role in the different responses to the properties examined in the study but amylose content may have contributed to the freeze-thaw stability while crystallinity may have affected the starch pasting point.
Highlights
Starch plays an important role in the human diet
The much lower content of fat suggested that protein might play a more significant role in the starch or flour properties for certain properties attributed to starch crystallinity, fat has been reported to form a complex with amylose following heat treatment contributing to the slight increase in crystallinity.[26]
The contents of protein and fat of banana flour in this study are similar to those found in Brazil.[13]
Summary
Starch plays an important role in the human diet. Apart from the commonly used starch sources such as cassava, wheat, rice, sweet potato, corn and potato, banana is an alternative source of starch which has the potential to be a major source due to its abundance in tropical countries. India is considered to be a leading country in producing banana.[1] In Indonesia, according to BPS-Statistics Indonesia,[2] banana production in the country increased from 6.13 million tons (2011) to 7.01 million tons (2016) with the West and East Java as the centers of banana production. Such high volume of production will have a potentially huge economic impact. Starch content of unripe banana is known to be as much as 60% (dry basis),[3] with a solids content of around 40–70%.[4,5]
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