Morphological and Physicochemical Changes in Great Dwarf Banana (Musa cavendish AAA) Starch Modified by Pyrodextrinization and Enzymatic Hydrolysis

Abstract

Resistant starch have a low glycemic index and its consumption have been associated with the prevention and reduction of colon cancer, diabetes mellitus, and cardiovascular disease, among other diseases. An evaluation is done of the changes in resistant starch content and physicochemical characteristics in Musa cavendish native starch after pyrodextrinization and enzymatic hydrolysis. The factors considered during pyrodextrinization were starch/acid (2.2 M HCl) ratio (80:1 to 160:1 w/v); temperature (90 and 110 °C), and reaction time (1 and 3 h). All three factors positively affected resistant starch yield at the lowest levels. Maltodextrin was produced using two enzyme concentrations (0.01% and 0.05%) and reaction times (10 and 30 min); the lowest enzyme concentration resulted in the lowest dextrose equivalents values. Crystallinity is progressively lost during native starch modification, meaning resistant starch content is reduced in the modified starches. Water solubility increased in the pyrodextrin and maltodextrin. The studied enzyme‐resistant maltodextrins are a promising ingredient for improving dietary fiber content in a wide range of foods, especially drinks, dairy products, creams, and soups.