Abstract
The physicochemical properties of the starches extracted from three varieties of banana indigenous to Thailand were investigated. The Thai names of these varieties are Hak Muk, Nam Wa Kom, and Ta Nee. Starch from all three varieties were found to contain 30.9% to 32.0% amylose. Other components were moisture (11.47 to 11.76%), protein (0.22 to 0.93% dry weight basis dwb), lipid (0.07to 0.11 % dwb) and ash (0.07to 0.17% dwb). X-ray diflraction patterns showed Hak Muk and Nam Wa Kom were of B type whereas Ta Nee was of C type. All three varieties showed strong paste stability to both thermal heating and mechanical shearing but high retrogradation. The banana starch paste stability in digerent pH slurries pH 7 to 4.5) indicated that they are suitable for food application that require high amylose and high retrogradation afer processing.
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