Abstract
This study investigated the variations in banana flour (BF) and banana starch (BS) content at different ripening stages after ethylene treatment. This study showed that total starch and resistant starch (RS) contents were 76.2 % and 34.6 %, respectively, from stage I, followed by 25.3 % and 8.8 %, respectively, with increasing ripening time from stage VII. In addition, free sugar content and solubility were positively correlated with ripening time, whereas BF swelling power (SP) was negatively correlated. The pasting temperature of BF increased while the range gradually expanded and showed double peaks in stage VII of ripening. In contrast, the enthalpy values of the BF and BS pastes decreased as the ripening time increased. Notably, the BS starch particles gradually became rough and broke in appearance as the ripening time increased, which influenced the rheology and functionality of the starch. Moreover, the crystalline structure of BS in this study was B-type in the initial stage, followed by a Cb-type structure at the advanced ripening stage. Briefly, the starch and RS content of the banana decreased to the maximum at stages III–IV of ripening. Therefore, the information of physicochemical properties of bananas at different ripening stages might be provided for future banana processing.
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