Abstract
AbstractThe properties of blends of banana, potato, and rice starches were studied to assess their suitability as an alternate for chemically modified starches. The blends of banana, potato, and rice starches were prepared in the respective ratio of 1:3:2, 3:2:1, and 2:1:3. The blend with higher proportion of banana and rice starches (BPR-213) showed highest water absorption capacity and oil absorption capacity. The blend with higher proportion of banana starch (BPR-321) showed highest swelling power at 95°C but lowest water solubility at 95°C among other starch blends. The blend made with higher amount of potato starch (BPR-132) had significantly higher paste clarity than other blends (p < 0.05). The potato starch had significantly higher least gelation concentration than all other starches and their blends (p < 0.05). The banana starch and blend with highest proportion of banana starch (BPR-321) showed significantly lesser percent syneresis and thus highest freeze–thaw stability. Potato starch as well a...
Highlights
Starch is an important storage product in plants acting as a main energy source in human diet
The ash content of the banana and potato starches observed in the present study were reasonably in agreement with those observed by Bello-Perez, Meza-Leon, Contreras-Ramos, and Paredes-Lopez (2001)
The protein content of banana, potato, and rice starches was in agreement with those reported in the previous studies
Summary
Starch is an important storage product in plants acting as a main energy source in human diet. In contrast to single starch systems, starch blends generally exhibit unique viscoelastic or physical properties that cannot be directly interpreted by the final apparent amylose content or mixing ratio (Lin, Aboubacar, Zehr, & Hamaker, 2002; Obanni & Bemiller, 1997). This may be because of the differences in swelling power and solubility between different starches (Chen, Lai, & Lii, 2003; Ortega-Ojeda & Eliasson, 2001) and the uncertainties involved in intermolecular association (Lin et al, 2002; Obanni & Bemiller, 1997). The objective of this study was to examine the functional properties of rice, banana, and potato starches and their blends
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
