Thermal, rheological and structural analysis of modified green banana starch with hydrochloric acid

Abstract

The green banana has been studied because of its action as dietary fibre. Therefore, the objective of this study was to characterise the variations occurred after the acid modification of the green banana flour starch using HCl in different concentrations (0.1, 0.2 and 0.5 mol L -1 ) by thermal, rheological and structural analysis. The DSC curves were similar for all samples independent of acid concentration and all showed endothermic profile. The TG curves showed that mass losses for all the samples were very similar, with increased thermal stability after acid modification. The peak viscosity has decreased for some of the modified samples and there was a decrease in the tendency to retrogradation. The X-ray diffraction pattern obtained for the native and modified green banana starch was of B-type and the scanning electron microscopy identified some grooves on the surface of the granules, which showed oval-shaped with rounded granules in smaller amount. The green banana starch has great potential as dietary fibre, and it also showed interesting rheological properties, which could aggregate value to this raw material. Trabalho SiAT 32 ANALISE TERMICA DE AMIDO DE FARINHA DE BANANA VERDE MODIFICADO COM ACIDO CLORIDRICO. Trabalho apresentado no VII SiAT – Simposio de Analise de Termica realizado no periodo de 19 a 21 de julho de 2015 em Bauru, na Faculdade de Ciencias – UNESP.