Abstract
SUMMARYStarch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana (Musa paradisiaca L.) starch was investigated. To analyze the changes in starch properties due to the combined effect of the process variables, time (h), moisture (%), and temperature (°C) were considered as independent variables using a central composite rotatable design. The native starch extracted using ammonium hydroxide as an antioxidant contained 80.4% total carbohydrates, 53.7% apparent amylose, 11.46% moisture, and other constituents (ash, protein, lipids), which accounted for less than 1%. The granule morphology was affected by the moisture and temperature used in HMT. A and B type X-ray diffraction patterns were observed in the native and modified starch. Mathematical models that describe the behaviour of modified starch properties as a function of the evaluated parameters were obtained. The variables time and temperature significantly affected the physicochemical, rheological and digestibility properties of starch.
Highlights
Phone: +557732618659; ORCID IDs: 0000-0002-7041-9451(Cordeiro), 0000-0001-5702-3500(Veloso), 0000-0001-7431-318X (Santos), 0000-0002-9896-4099 (Bonomo), 0000-0002-0877-8250 (Caliari), 0000-0001-9982-3418 (Fontan)The main sources of commercial starch are corn, wheat, potato and cassava
This study evaluates the effect of temperature, time and moisture on physicochemical, morphological, pasting and thermal properties of banana (Musa paradisiaca L.) starch using the central composite rotatable design (CCRD) as optimization method
The heat-moisture treatment (HMT) has generated modified starch with very distinct properties ranging from the high tendency to retrograde and high viscosity to the low tendency to retrograde and low viscosity
Summary
The main sources of commercial starch are corn, wheat, potato and cassava. The processing of unexplored raw materials, like the starch extracted from green banana (Musa paradisiaca L.), has been studied to assess its properties for industrial applications. The green banana starch exhibits physicochemical, functional and digestibility characteristics different from those of conventional sources such as corn, wheat, rice and potato [1]. This starch has high concentration of indigestible or resistant starch fraction, which presents health benefits and physiological improvements, controlling or preventing diseases, with important applications in processed foods, making them more nutritious and commercially viable. Bananas have low production costs, and the starch extraction may be a viable alternative to minimize post-harvest losses [2]
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