Abstract
ABSTRACTThe effects of annealing and heat-moisture treatment (HMT) on the properties of South African cooking banana (Musa sapietum) starch (CBS) and plantain (Musa paradisiaca) starch (PS) were compared. CBS generally had significantly (p < 0.05) higher swelling power, solubility and water absorption capacity. While both methods of modification employed enhanced the oil absorption capacity of CBS (101.33–124.00%), they led to its decrease in PS (118.33–103.33%). Alkaline water retention increased with modifications in PS (1.04–1.20 g/g) and decreased in CBS (1.47–1.36 g/g). The modifications improved the gelation capacity of the starches. There were marked differences in the pasting properties of cooking banana and plantain starches. Micrographs showed irregular shaped ovoid and spheroid granules for the starches. HMT changed the diffraction patterns of both starches from B-type to C-type. Enhancement of the properties of CBS with hydrothermal modifications shown in this work exposed its potential as a latent valuable ingredient in food processing.
Highlights
Banana is a general name for a group of species and hybrids belonging to the genus Musa of the family Musaceae
According to the Food and Agriculture Organization estimate, about 102 million tons of banana, of which 68% and 32% were classified as banana and plantain, respectively, were produced in the year 2003 alone (Food and Agriculture Organization of the United Nations [FAO], 2003)
Report on the properties of native and hydrothermally modified South African cooking banana (Musa sapietum) starch (CBS) is scarce in the literature
Summary
Banana is produced in large quantities in tropical and subtropical areas of the world (Waliszewski, Aparicio, Bello, & Monroy, 2003). Banana as the world’s largest herb and fruit crop is ranked among the important sources of nutrition, especially energy for people living in the humid tropic region of the globe (Aurore, Parfait, & Fahrasmane, 2009). Banana is a wellresearched international crop with over 1200 seedless fleshy fruit varieties identified (Aurore et al, 2009; Waliszewski et al, 2003). South African cooking banana variety is selected for investigation in this study because of scanty or no information on the
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