Abstract
In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.
Highlights
IntroductionOriginated from Asia, banana (Musa paradisiaca L.) is produced in large quantities in tropical and subtropical areas (FAO, 2003)
Originated from Asia, banana (Musa paradisiaca L.) is produced in large quantities in tropical and subtropical areas (FAO, 2003).About one-fifth of all bananas harvested become culls
There was a difference between the sizes and shapes of green banana starch and corn starch, which shows the variability of morphology due to starch sources
Summary
Originated from Asia, banana (Musa paradisiaca L.) is produced in large quantities in tropical and subtropical areas (FAO, 2003). About one-fifth of all bananas harvested become culls. When banana bunches arrive at central collection stations, bananas to small for shipping are removed, along with those that have damaged or spoiled areas that could cause microbial contamination of the bunch. Rejected bananas are normally disposed of improperly. Attempts are made to use these culled bananas in animal feed and products such as chips, flakes and powders, but they are used only to a limited extend for these purposes due to the low value of such products (PINGYI- PINGYI-ZHANG et al, 2005). The composition of bananas changes dramatically during ripening. Starch is the principal component of green bananas, which undergoes important changes during ripening. The average starch content drops from 70 to 80% in the pre-climateric (prior to starch breakdown) period to less than 1% at the end of the climacteric period, while sugars, mainly sucrose, accumulate to more than 10% of the fresh weight of the fruit (CORDENUNSI et al, 1998)
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